Description
This Roasted Sweet Potato Hash is quick and easy to make and will be a delicious addition to your breakfast routine!
Ingredients
Scale
- 1 medium sized sweet potato, peeled and diced (about 2 cups once diced)
- 1 medium sized red bell pepper, diced
- 1 medium sized green bell pepper, diced
- 1/2 large red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2–3/4 teaspoon salt
- 1/2 teaspoon black pepper
Fresh thyme for garnish, if desired, or another fresh herb
Instructions
- Pre-heat oven to 425 degrees F. Start by preparing your sweet potato and veggies. I like to peel my sweet potato but that step is optional. Dice sweet potato, bell peppers and onion into bite size pieces and place on a large baking sheet.
- Drizzle the veggies with olive oil and add all your seasonings. Use your hands to toss everything together and arrange in a single layer on your sheet pan. Place pan into the oven and roast for about 30-35 minutes, stirring once. I like my veggies to be super caramelized and the sweet potato starting to brown too, but you can take them out a little earlier if you prefer.
- I like to add some fresh herbs over the top of my hash before eating. As you can see in the photo, I enjoyed mine with some scrambled eggs, toast and avocado but this sweet potato hash would go well with almost all breakfast foods!
Notes
See frequently asked questions above!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast, Vegan
- Method: Oven
- Cuisine: American
