Jump To Recipeby Liz Thomson
August 28, 2022This post may contain affiliate links.
This vegan sweet potato hash is a delicious brunch recipe — but you can also enjoy it as a side dish with your favorite protein! This is a great way to add more veggies to your plate!
It can be hard to find brunch recipes that are vegan-friendly. While I technically eat eggs, I’m generally not a big fan of things like scrambled eggs or fried eggs, so I tend to lean more towards plant-based breakfast options. I love sweet potatoes and I decided to try them out in a sweet potato hash. If you’re looking for more ways to use sweet potatoes, try my sweet potato muffins! If you can’t find sweet potatoes at the grocery store, yams work just as well. You can even make sweet potato casserole with canned yams! This recipe turned out to be so easy and so delicious, that I just had to share it! It makes such a great plant-based breakfast or brunch.
Ingredients & Substitutions
Olive oil– I like using a little bit of olive oil to soften the onion and potatoes. If you are avoiding oils, you can use a splash of broth instead. You’ll need to stir it a bit more frequently to ensure the onions don’t burn.
Onion– I used red onion but white or yellow onion would work as well. You could also substitute the onion for two small shallots instead.
Sweet potato– This is the backbone of the dish and offers a lot of flavor. If you wanted to use regular potatoes, I’d recommend trying my Southwestern Style Hash Brown recipe instead!
Bell pepper– I used a red bell pepper because I like the sweetness but a yellow, orange or even green bell pepper would be fine.
Seasoning– I used a combination of cumin, garlic powder, and smoked paprika to season this dish. Smoked paprika adds a slightly smoky flavor that I love, but you can use regular paprika if that’s what you have. Another option would be to use 2 teaspoons of your favorite taco seasoning instead.
Kale– This is an easy way to add some leafy greens to this dish and I love the pop of color. You could substitute spinach for the kale.