Crispy Potato and Sweet Potato Hash
This restaurant-style potato and sweet potato hash is the perfect addition to any breakfast or brunch! With peppers, onions, and simple seasonings, it’s an easy side that’s perfect for Sunday breakfast or a holiday brunch.
Why You’ll Love My Recipe
- Awesome for Sunday breakfast and holiday brunch spreads (but also yummy for lunch or dinner!)
- Uses budget-friendly ingredients you probably have on hand.
- Easy to customize with your favorite vegetables and added proteins.
- Leftovers are great for adding to rice bowls or even salads.
Growing up, we had Sunday breakfast and brunch together all the time. Dad worked a ton of hours, and Sundays were really the only time he was home and relaxed. Now that he is gone, I realize just how special those meals were. My Mom is an amazing cook, but she doesn’t make breakfast hash, and Dad loved hash. She loves sweet potatoes, so I thought I’d do a little mashup of potatoes and sweet potatoes in this yummy hash recipe.
You only need a few simple ingredients, and you don’t even have to peel the potatoes and sweet potatoes if you don’t want to! It’s also super simple to customize with other veggies or protein, but we’ll get to that in just a minute.
Ingredients
I like to give this brief overview of a recipe so you know why I’ve chosen certain ingredients. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Sweet Potatoes: Usually, hash is made with just regular potatoes. I like that sweet potatoes add natural sweetness. Plus, they’re a great way to get some other nutrients into my family.
- Potatoes: I like using Yukon Gold for their creamy inside and crisp edges. Russet potatoes are also a typical choice for hash because they get especially crispy.
- Olive Oil: It helps the potatoes brown and keeps them from sticking to the pan.
- Onion: Sweet, white, or yellow onions all work well. Use whichever type you prefer or have available. I don’t love red onion for this, but if they’re your favorite, go ahead and use them.
- Bell Peppers: I prefer red, orange, and yellow peppers because they are a bit sweeter, but green peppers work too.
- Garlic: I enjoy the flavor of fresh garlic, added just a few minutes before serving, but if you don’t, feel free to leave it out. It’s all about personal preference.
- Seasonings: A mix of onion powder, garlic powder, paprika, salt, and black pepper adds flavor and ties the dish together. You can add a pinch of red pepper flakes for a little kick.
Variations:
- For a hearty breakfast hash, add cooked breakfast sausage for extra protein. (My daughter loves it with crumbled bacon on top.)
- I love cheese, so melting some shredded cheddar or Colby Jack on top is my personal favorite!
- Add extra veggies like mushrooms or chopped spinach with the peppers during the last few minutes of cooking.
- My husband often makes this with a fried egg on top for a complete breakfast.
- For holidays or special occasions, I like to garnish with fresh parsley, green onion, or chives.
Out of something you need? Check out our free ingredient substitutions printable!
Ang’s Recipe Tips
- Dice all the vegetables into similar-sized pieces so they cook evenly.
- Don’t overcrowd the skillet. If your pan isn’t big enough, cook the hash in batches.
- To get crispy edges, let the potatoes cook without stirring for a few minutes. This will help them caramelize.
- I find that my large cast iron skillet does a better job than my non-stick skillet for this recipe.
- To reduce the cooking time, parboil the potatoes for a few minutes first.
- Taste and adjust the seasoning before serving.
Frequently Asked Questions
It’s your choice. Leaving the skins on saves time and adds some texture.
If the pan is too full, steam gets trapped. Use a large skillet and try not to stir too much.
Sweet potatoes cook more quickly than regular potatoes. If needed, cut them a bit larger.
Yes, you can, and my husband does this often. Make small wells in the hash and crack eggs into them during the last few minutes of cooking.
Serving Suggestions
You don’t have to add anything to this dish if you don’t want to, but my husband likes hash with hot sauce, while my daughter likes it with ketchup. If you’re planning a brunch spread, consider some fresh fruit, along with our Sausage and Cheese Egg Muffins for protein and Salted Caramel Banana Bread for something sweet.
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Not ready to make this yummy hash recipe yet?
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Potato and Sweet Potato Hash
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Ingredients
- 2 medium sweet potatoes peeled and diced small
- 2 medium russet or Yukon gold potatoes peeled and diced small
- 2 tablespoons olive oil divided
- 1 cup onion diced
- 1 cup bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon onion powder optional
- 1 teaspoon garlic powder optional
- ½ teaspoon paprika
- Salt and black pepper to taste
Instructions
- To help remove a little of the starch (and keep the white potatoes from turning brown), place the diced potatoes into cold water for 5 minutes. Drain and pat dry. It's important to get them as dry as much you can so that they will crisp up.2 medium sweet potatoes, 2 medium russet or Yukon gold potatoes
- Meanwhile, preheat the oven to 400F and add 1 tablespoon of olive oil to a large sheet pan (13×18″ is best). Place the potatoes and sweet potatoes on the tray in an even layer. Toss the potatoes with the olive oil to coat.2 tablespoons olive oil
- Sprinkle the seasonings over all the potatoes. Cook for 10-15 minutes until the potatoes are tender.1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon paprika, Salt and black pepper
- While the potatoes cook, add 1 tablespoon of olive oil to a large skillet over medium heat.
- Once hot, add the add the peppers and onions to the skillet and cook until tender.1 cup onion, 1 cup bell pepper
- Remove the tender potatoes from the oven and add them to the skillet. Turn the heat up to medium high to help the potatoes brown.
- Once you are satisfied with the crispiness, add the fresh garlic to the center of the skillet and cook 1-2 minutes until fragrant.2 cloves garlic
- Stir to combine the garlic with all the rest of the vegetables.
- Taste and adjust seasoning as desired; serve hot.
Equipment
Notes
Storage Instructions
- To store: Let the hash cool completely, then put it in an airtight container. It will stay fresh in the fridge for up to 4 days.
- To freeze: Place the hash in freezer-safe containers for up to 2 months. Thaw it in the fridge overnight before reheating. Just a note—frozen hash won’t be as crispy, so I don’t usually freeze it.
- To reheat: I like to use the stovetop or oven to keep the hash crispy. Warm a little olive oil in a large skillet over medium heat, add the hash, and cook for 5 to 7 minutes, stirring now and then, until it’s hot. For the oven, spread the hash on a baking sheet and bake at 375°F for 10 to 15 minutes. If you’re short on time, you can microwave a serving in a microwave-safe dish, but it won’t be as crispy. Heat in 30-second bursts until warm.
Similar Recipes
If you like easy breakfast recipes, then next time you’ll also want to try our ham and cheese croissants or breakfast casserole with tater tots. I know you’ll also enjoy these delicious recipes:
