Since sweet potatoes are an excellent source of vitamins, minerals, antioxidants, and fiber – not to mention the addition of heart-healthy olive oil and veggies in this hash – this recipe is a rock star when it comes to nutrition.
Are you now wondering how soon you can come face-to-face with this heavenly hash?
You’re in luck! The answer is very soon, since this dish is a cinch to pull together. The big secret is in the parboiling, and I’m here to tell you why.
As usual, it begins with a story (which I’ll do my best to keep brief).
I was born on a cool winter morning in October…
This is a story from college. One weekend, my then-boyfriend, his roommate, and his roommate’s then-girlfriend-of-the-week decided it would be fun to travel to a nearby beach town and sleep in a trailer.
It was not.
Well, at the time, I didn’t much mind taking a cold shower and having beer for breakfast. My idea of a good time has changed a bit since then.
But this happened to be around the period when I was beginning to explore my newfound passion for cooking, so I volunteered to assemble Saturday brunch for the gang, and spent the early morning cubing the veggies in a kitchen the size of a medium cutting board. I knew that as long as I had salt, paprika, and garlic on hand, I could make this work.
I stood over a lightly smoking skillet for nearly an hour, drizzling in far too much oil, shaking the pale cubes in a fury, taste testing, and downing whatever room-temperature brew was gracing the inside of my Solo cup.
I couldn’t figure out why the exteriors of the hash browns were getting color, but the insides still tasted practically raw. This was the weekend when I learned the very important lesson of parboiling potatoes. I also became acquainted with that riddle about beer before liquor…
Life as I knew it was never the same, for several reasons.
Parboiling allows the insides to become tender, so the outsides can be sauteed to a glorious golden-brown hue in whatever time they need – which usually isn’t long, hence the reason you want them to be par, or partially, cooked first.
This is the method that leads you to those crispy-on-the-outside, fluffy-in-the-middle morsels you get at a restaurant.
With the skill of parboiling now under your belt, you can explore all of the many potato possibilities under the sun.
Wow, what a day you’re having!
This orange tater creation features several of my favorite ingredients to intertwine with a starch: veggies and herbs.
Not only do bell peppers add another layer of brightness to the dish, but their sweetness mimics that of the sweet potato. Garlic and onion bring the savory notes, while smoky paprika brings complexity and more color.
Woody rosemary adds earthiness, and fresh basil delivers a floral pop. Since basil quickly discolors once it’s heated, it’s added in just before serving.
And as soon as the herbs hit the piping-hot hash, their pungent perfume is released into the air, and the kitchen angels begin to sing.
Man, I love cooking.
I may not have had all of this knowledge (or these ingredients) on hand for that past potato experience, but each culinary adventure was a step towards becoming the kitchen
spud stud I am today.
Sweet Potato Hash with Fresh Herbs, Peppers, and Onions
- Total Time: 35 minutes
- Yield: 4 servings 1x
For a versatile side that pairs with just about anything, try this sweet potato hash studded with crunchy bell peppers and fresh herbs.
- 1 pinch + 1 1/2 teaspoons coarse salt, divided, plus more to taste
- 2 large sweet potatoes, scrubbed and chopped into bite-size cubes (about 3 cups)
- 3 tablespoons olive oil, divided, plus more as needed
- 1 small bell pepper (any color), chopped
- 1 small sweet onion, finely chopped (about 1/2 cup)
- 2 green onions, white and green parts chopped and kept separate (about 4 tablespoons total)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons fresh rosemary, chopped
- 2 medium cloves garlic, minced
- 1/4 cup packed fresh basil, finely chopped
- Add the potatoes to a large saucepot over high heat and cover with water. Bring to a boil and then season the water with a large pinch of salt. Reduce the heat to medium and simmer the potatoes until fork tender, about 5 minutes. Drain and pat the potatoes dry.
- Place a large skillet or cast iron pan over medium heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the potatoes in a single layer and cook without touching, until the bottom side is golden-brown and developing a light crust, about 3 minutes.
- Toss the potatoes and then add the remaining tablespoon of olive oil to the pan with the peppers, sweet onions, and white parts of the green onions. Season with 1 1/2 teaspoons salt, and the black pepper, paprika, and rosemary. Stir to combine.
- Saute, tossing occasionally, until the onions are translucent and the potatoes begin to get a light brown crust, about 5-8 minutes. Add the garlic. Cook until fragrant and very lightly golden but not browned, for 1 additional minute, adding another tablespoon or so of oil if anything is sticking to the pan.
- Season to taste with additional salt if necessary, toss with the basil and green tops of the green onions, and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Vegetarian
- Method: Stovetop
- Cuisine: Breakfast
Keywords: sweet potato, hash, vegetarian, pepper, onion
Cooking By the Numbers…
Step 1 – Prep the Veggies and Herbs
Scrub and chop the sweet potatoes into bite-size cubes. Perfect cubing isn’t necessary, but the most important thing is making the pieces all about the same size so they cook evenly.
Chop the bell pepper, onion, and green onion, and keep the white and green parts separate. Mince the garlic. Chop the rosemary and basil.
Step 2 – Parboil the Sweet Potatoes
Add the sweet potatoes to a large saucepot over high heat and cover with water. Bring to a boil, and then season the water with a large pinch of salt. Reduce the heat to medium and simmer until they are fork tender, for about 5 minutes.
Parboiling the potatoes allows the insides to soften so you can get a nice crust on the outside when they cook in the pan, and you don’t have to worry about the interiors not being cooked through.
Drain in a colander, and pat the sweet potatoes dry. The drier they are, the better. This way, they will saute in the pan instead of steaming.
Step 3 – Build and Season the Hash
Place a large skillet or cast iron pan over medium heat. Add 2 tablespoons of the olive oil and swirl to coat the pan.
Add the potatoes in a single, even layer and cook, without touching them, until the side making contact with the pan is golden-brown and developing a light crust. This will take about 3 minutes.
You want them to get a nice, crisp crust on them, which provides added texture. If any of the ingredients are too mounded together in the pan, the hash will steam instead of sauteing.
If you don’t have a skillet that’s large enough to spread the sweet potatoes out in a single layer or to fit the other vegetables in the pan as well, you can do this in two separate batches, or use two pans to prevent crowding.
Toss the potatoes and then add the remaining tablespoon of olive oil to the pan with the peppers, sweet onions, and white parts of the green onions. Season with 1 1/2 teaspoons of salt, and the black pepper, paprika, and rosemary. Stir to combine.
Saute, tossing occasionally, until the onions are translucent and the potatoes begin to get a light brown crust, for about 5 to 8 minutes.
Step 4 – Add the Garlic, Garnish, and Serve
Add the garlic. Cook until the garlic is fragrant and very lightly golden but not browned, for an additional minute or so. Add another tablespoon of oil if anything is sticking to the pan.
Season the hash to taste with additional salt if necessary, toss with the basil and green parts of the green onions, and serve.
Hash It Out
I bet you’re wondering what to do with this hash other than just greeting it with a fork.
A perfect fried egg with yolk dripping into every crevice is the obvious choice, but scrambled eggs (I like mine soft and fluffy with extra cheese) also pair super nicely with this recipe.
However, who said hashes have to live at the breakfast table?
Roast chicken, simple seared fish, or your favorite protein would make a foolproof partner to this veggie side, and an exquisite dinner.
Craving even more creations where sweet potatoes are the star? Give these starchy recipes a shot next:
- Spicy Sweet Potato and Tatsoi Soup with Chickpeas
- Sweet Potato Gnocchi with a Sage Brown Butter Sauce
- Cajun Sweet Potato Fries
If basil doesn’t do it for you, try tossing in another delicate herb at the end, like fresh parsley or dill.
How will you tailor this hash with your favorite flavors? Share your tasty tricks in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Sarah Hagstrom on June 20, 2015. Last updated on October 14, 2021.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”
23 thoughts on “Sweet Potato Hash with Fresh Herbs, Peppers, and Onions”
This sounds delicious and I plan on trying it later this week. I’ve never thought of using sweet potatoes this way but since I love them, I know I’d love this. I do have one question, though. I was under the impression that coconut oil burns easily so isn’t a good choice for frying. Have I been misinformed?
Polgara, coconut oil is an excellent choice for frying and has one of the highest smoke points of any cooking oil. In fact, it’s great for seasoning cast iron with as you know you’ll have all of your basis covered and can heat your pans up to a higher temperature for searing or backing pizzas, etc. So yes, I’d say that you’ve been misinformed. Hope this helped.
We grew our own sweet potatoes this year and my plan this weekend is to cook a ham with mashed sweet potatoes but I’m going to change to the hash recipe instead ???? thank you, plus I have fresh herbs growing. Oh I’m excited!!
Hi Christina! Hope the hash turned out amazing! Can’t beat making a recipe with goodies straight out of the ground 🙂 If you’re into gardening, you should check out our sister site, Gardener’s Path, which has all kinds of tips, how-to’s, etc. And if there’s any hash left over- try it with a runny egg on top and a drizzle of hot sauce. SO good!
This is a new one for me. I enjoy sweet potatoes and I’ve tried them as fries. However, I have only heard of hash browns made from them, but I’ve yet to sample them. I like the idea of making my own even better. This is one of my favorite root vegetables. I much prefer them to the regular variety.
The rest of my family isn’t so keen on them, but I can make a small portion for myself. I might even be able to get my youngest to try them. She’s becoming a bit of a “convert” since they switched the fries at school.
I have always enjoyed hash browns and other potatoes, and this recipe reminds me of Sunday Morning brunch after church, when we were children. I often make hash browns when I have company staying at the house, and I love substituting sweet potatoes for regular ones, when I can, since they’re healthier. This is going into my recipe box, for my next brunch menu.
This is a very interesting recipe. Sweet potatoes are so yummy. I love them baked with lots of butter. I can remember my mama frying them in a cast iron skillet then adding salt to taste oh my goodness so mouth watering. I think this would be a great treat for both me, and my husband thanks for sharing.
I love sweet potatoes and I don’t eat enough of them. This looks like a yummy way to get more into my diet. The mix of flavors sounds great, and I also love breakfast-for-dinner type meals. I look forward to trying this out.
Nice idea as a side dish, but also as a salad if there is any left over. This would be good for my dad who is diabetic and prefers sweet potatoes as they are a low GI food. Next time a do a breakfast brunch I may try this.
I don’t really like bell peppers, but hey! This is awesome, as I really love sweets 🙂 Sweet potatoes combined with chocolate or strawberry dip is also good (well, for me, it is). The time needed to prepare this is already enough reason not to resist this. This will definitely be included in my recipe book 🙂
Oh wow, this looks amazing! I avoided sweet potatoes through my childhood, and only within the last couple years found out what I had been missing out on! This seems like a simple, yet delicious, recipe to try next time we do breakfast for dinner at my house!
I do have one question, however. Chopping the potatoes – do you have a tip or trick that makes cutting them easier? Maybe it’s my newbie status with cooking, but I have a hard time cutting these correctly.
Thanks for the awesome recipe!!
My potato loving family would love this dish! This is really easy to make and really inexpensive as well. I think I’d have to cut down on the rosemary since my family isn’t a big fan of it but I might try to add in the normal amount first and let them taste it just to see if they like it or not. The salsa tip sounds inviting as well! Will any salsa do? I hope to make this with some mango salsa for brunch.
Wow, this recipe sounds brilliant – I never would have thought to give that a try! We planted some regular spuds in the garden this year but it has been so long since I last had sweet potato that I’m thinking I should pick a few up when I’m at the grocery store next.
This recipe sounds delicious. I’m not a big fan of onion so I’ll probably skip those out, but everything else is staying. My whole family would enjoy this dish!
Thanks a lot for this recipe! As a college student living alone who is also a vegetarian, it is not easy to find recipes that I can try out.
My mom helps me a lot with recipes but a lot of that involves using electronic equipment like grinders which I do not have.
I wonder if you could post more examples like this, that are easy to make with minimal equipment.
Our family couldn’t live without potatoes almost every meal! Whether it’s just regular potatoes, red, or sweet, we love them all! We definitely have to try this recipe and add some salsa to it for a little spicy surprise!
I am really into sweet potatoes. I usually just eat them really plain so this will be a real change with lots of flavor. This is stir fried which I bet is great, but I have been attempting to stick to baking or steaming. I could probably bake this in a casserole dish in the oven. Stirring it often. I am so full right now I will have to wait until tomorrow though.
This is indeed a new recipe for me to try. I love sweet potatoes be it fried, boiled or baked. I have every confidence that this dish is good. Can’t wait to try it.
I was looking at the lonely sweet potato on top of my refrigerator wondering what to do with it and I came upon this recipe. My mouth watered when i saw the picture , as it makes a great side dish not only for breakfast but for other meals as well. I would even eat it as a snack. I have yet to cook it since I need to stock up on some of the ingredients such as the rosemary and the red and yellow peppers, but I have no doubt that it will be a good blend of ingredients since red and yellow peppers are so sweet and tasty when they are cooked right. I know that I will leave the green onions out since they are not a personal favorite, but i was considering caramelizing red onions or sweet onions and throwing them in the mix instead. I can’t wait to cook this, and the lonely sweet potato on top of the fridge will finally have a delicious purpose for its existence.
I really trying to like sweet potato, but I always had the feeling that I am just eating carrots. The texture and the taste is really similar to me-
Maybe when I try this recipe and taste it, I give another chance to sweet potato!
This looks like the perfect brunch dish – served with a Mimosa, of course! This could be served with poached or scrambled eggs to add some protein to the dish.
Why haven’t I thought to do this before? I mean seriously, I love sweet potatoes, but I’ve never thought about using them to make a hash. This will be going into my recipe repertoire, ASAP!
Sometimes I just google a list of ingredients I have on hand and up pops recipes. Such is this one I made for dinner tonight! It was fab fab! Hub enjoyed it immensely. I did not chop peppers – used orange and red ones – or onions – just long slices. I had fresh rosemary I had just cut and served this as a side dish to a fish filet. Loved it, will send it out to friends and family. Thanks!
So glad you enjoyed it, Mari! Sounds perfect with fish. And searching for ingredients you have on hand to find recipe inspiration is an awesome idea 🙂