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!

Sweet Potato Hash

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. 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.

sweet potato hash ingredients

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.

How to Make Sweet Potato Hash

Tips for the Perfect Sweet Potato Hash

There are a few tricks to keep in mind that will give you the best results:

  1. Try to cut the sweet potato into evenly sized pieces. I recommend about 1/2 inch in size, but it’s more important to have consistently sized pieces than to cut them to a certain size. As long as they’re similarly sized, they’ll cook evenly.
  2. Make sure you remove the kale stems. These are tough and bitter and shouldn’t be used in the recipe.
  3. Be sure your seasonings are fresh and fragrant. If your spices don’t have a strong smell when you open them up, they might be past their prime. Most ground spices only last 6 months to a year before needing to be replaced.
  4. Don’t underestimate the power of a little salt! A pinch or two of salt enhances all of the flavors and helps balance the sweetness of the sweet potato.

How to Store Leftovers

This recipe is best enjoyed immediately but if you do have leftovers, you can reheat them in the microwave, on the stovetop, or even in the air fryer. Simply reheat until warm. Store leftovers in an air-tight container in the fridge. I do not recommend freezing this recipe.

vegan sweet potato hash

Variations & Toppings

Feel free to get creative with toppings and sauces! I love drizzling on this easy cilantro sauce for a creamy flavor boost. You could add diced jalapeños for a spicy kick or just add a few drops of hot sauce on top! You could also add salsa, fresh cilantro, avocado, or even a fried egg, if that’s your style! You can use this hash as a blank canvas and make it your own with toppings!

More Sweet Potato Recipes

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Sweet Potato Hash

Sweet Potato Hash

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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!


Units Scale
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 2 medium sweet potatoes (about 1lb), chopped into 1/2” pieces
  • 1 red bell pepper, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 cup kale, destemmed and torn into 1” pieces


  1. In a large nonstick skillet, heat the olive oil over medium heat for 30 seconds.
  2. Add the onion and sweet potatoes to the pan, cooking over medium heat for 7 minutes.
  3. Add the bell pepper, cumin, garlic powder, and paprika. Continue to cook for 10-12 minutes or until the potatoes are softened.
  4. Add the kale to the pan.
  5. Stir and continue to cook for 1-2 minutes until heated through and the kale is bright green.

Keywords: sweet potato hash