Sweet Potato Hash Recipe

Overview

This sweet potato hash recipe makes four servings of browned sweet potatoes tossed with onion, bell pepper, garlic, and smoked paprika. The potatoes become tender in the center while their cut sides develop caramelized edges in the skillet.

Serve it as a side dish, or top each portion with a fried or baked egg for a complete meal. The key is to cut the sweet potatoes evenly and give them enough space in the pan so they brown instead of steaming.

Ingredients

• 2 medium sweet potatoes, about 1 1/2 pounds total, peeled or scrubbed and cut into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced, about 1 1/2 cups
• 1 medium red bell pepper, seeded and diced, about 1 cup
• 2 garlic cloves, finely minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt, divided, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons water
• 2 tablespoons chopped fresh parsley or cilantro, for serving
• 4 large eggs, optional
• Hot sauce or lime wedges, optional for serving

How to make it

1. Prepare the sweet potatoes. Cut the potatoes into pieces no larger than 1/2 inch. Keeping the pieces close in size helps them finish cooking at the same time. Pat them dry if they feel wet after cutting.

2. Brown the potatoes. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat. A 12-inch cast-iron or stainless-steel skillet works well. Add the sweet potatoes in one layer and season with 1/2 teaspoon of the salt. Cook for 8 to 10 minutes, stirring every 2 to 3 minutes, until several sides are browned. The centers will not be completely tender yet.

3. Steam them briefly. Add the water and immediately cover the skillet. Cook for 3 to 5 minutes, until a fork slides into the largest cubes with slight resistance. If the pan is dry before the potatoes soften, add another tablespoon of water. Transfer the potatoes to a bowl.

4. Cook the vegetables. Return the skillet to medium heat and add the remaining 1 tablespoon olive oil. Add the onion and bell pepper with the remaining 1/4 teaspoon salt. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and the pepper is tender with lightly browned edges.

5. Add the seasoning. Stir in the garlic, smoked paprika, cumin, and black pepper. Cook for 30 to 45 seconds, just until the garlic smells fragrant. Do not let the garlic become dark brown.

6. Finish the hash. Return the sweet potatoes to the skillet and toss with the vegetables. Cook uncovered for 2 to 4 minutes, stirring only once or twice, until the potatoes are fully tender and the cut edges are crisp. Taste and add more salt if needed. Fold in the parsley or cilantro.

7. Add eggs, if using. For skillet eggs, make four shallow wells in the hash and crack an egg into each one. Cover the skillet and cook over medium-low heat for 4 to 6 minutes, until the whites are set and the yolks are still soft, or cook longer for firmer yolks. Alternatively, fry the eggs separately and place one on each serving.

8. Serve hot. Divide the hash among four plates and finish with hot sauce, lime wedges, or extra herbs. The potatoes are at their best immediately, while the edges are still crisp.

Expert tips

• For better browning: Do not crowd the skillet. If your pan is smaller than 12 inches, brown the potatoes in two batches or use a larger pan.
• For a meatier hash: Add 8 ounces of fully cooked crumbled breakfast sausage after the vegetables are tender. Warm it through before returning the potatoes to the pan.
• For a vegetarian protein: Add one 15-ounce can of drained, rinsed, and thoroughly dried black beans during the final 2 minutes. They should be hot but not mashed.
• Easy substitutions: Use a green bell pepper instead of red, regular paprika instead of smoked paprika, or chopped scallions instead of parsley. Yukon Gold potatoes can replace the sweet potatoes, though they may need 2 to 4 extra minutes to become tender.
• If the potatoes are browning too quickly: Lower the heat to medium and add 1 tablespoon water before covering. Dark edges with hard centers usually mean the heat is too high or the cubes are too large.
• If the hash is soft rather than crisp: Remove the lid and cook uncovered for a few minutes. Avoid stirring constantly, since the potatoes need contact with the hot skillet to brown.
• If the potatoes are done but pale: Spread the hash into a single layer and leave it undisturbed for 2 minutes before turning it.

Serving and storage

Serve the hash with eggs, avocado, toast, or a simple green salad. It also works as a filling for breakfast tacos or as a side dish with roasted chicken.

Cool leftovers promptly, then transfer them to a covered container and refrigerate for up to 4 days. Reheat in a lightly oiled skillet over medium heat until steaming hot, about 5 to 8 minutes. A microwave will reheat the hash more quickly, but the edges will be softer. Reheat only the portion you plan to eat.

Frequently asked questions

Can I make sweet potato hash ahead of time?

Yes. Cook the hash without the eggs, cool it, and refrigerate it in a covered container for up to 4 days. Reheat it in a skillet to restore some crispness, then add freshly cooked eggs when serving.

Should I peel the sweet potatoes for hash?

Peeling is optional. Scrubbed sweet potato skin is suitable to leave on, but peeling gives the hash a more uniform, tender texture. Either way, cut the potatoes into even 1/2-inch cubes.

Why are my sweet potatoes mushy?

The pan may be crowded, the cubes may be too small, or the potatoes may have been covered too long. Cook in a single layer, use only the short covered steaming time needed to soften the centers, and finish uncovered.

Can I use frozen sweet potatoes?

You can, but they will usually be softer and less evenly browned. Cook them from frozen according to the package directions, then add them to the sautéed vegetables near the end and cook uncovered until excess moisture evaporates.