Potato and Sweet Potato Hash
Your whole family will love this breakfast hash with potatoes and sweet potatoes, along with bell peppers, onions, and savory seasonings. It’s easy to customize with eggs, sausage, or other proteins if you like.
Servings 4
Equipment
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 (13x18" 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.
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.
