This sweet potato breakfast hash is the perfect hearty gluten-free breakfast that is easy to make and anything but boring.
When it comes to figuring out gluten-free breakfast ideas, it can feel daunting because so many quick and easy breakfast recipes contain gluten. This sweet potato breakfast hash is not only completely gluten-free but can also be made dairy-free and enjoyed completely egg-free. It's the ultimate, savory breakfast hash for the whole family.
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Sweet potatoes for breakfast.
Sweet potatoes are delicious, but they sometimes get overlooked at breakfast time. But they actually make the perfect breakfast addition because they are filled with things like fiber, vitamins as well as antioxidants. They are the ultimate ingredient that can be added to so many different recipes, including breakfast.
Ingredients.
- Sweet potatoes
- Bell pepper
- Mushrooms
- Onion
- Kale
- Bacon
- Eggs
- Avocado Oil
- Spices
Ingredient notes and substitutions.
- Sweet potatoes. - You want to use red or orange skinned sweet potatoes for this sweet potato breakfast hash. These can often be mislabeled as yams. If you choose to use white sweet potatoes, note that they have a texture more similar to regular potatoes.
- Bell peppers. - You can use whatever color bell pepper you have on hand.
- Mushrooms. - Just like with the bell peppers, you can use what you have or a variety that you prefer.
- Onions. - I like the sweetness that red or yellow onions add to this sweet potato breakfast hash.
- Kale. - Be sure to use kale that is fresh. Frozen kale will work in this breakfast hash, but I find fresh adds a bit more freshness to the overall skillet. If you don't like kale, you can also use any of your favorite chopped greens like spinach, collard greens, or even shaved brussels sprouts.
- Bacon. - I find the saltiness of the bacon adds a lot of flavor to this breakfast hash. You can also use ground sausage if you prefer. You can even leave it out or use a vegetarian alternative to make this a vegetarian breakfast hash.
- Eggs. - My family loves this sweet potato breakfast hash served with a runny fried egg on top. Feel free to cook the eggs the way you like or leave them out for a delicious egg-free breakfast hash.
Steps.
Step 1. Prep and roast your sweet potatoes.
- Peel the sweet potatoes.
- Dice the sweet potatoes.
- Toss the sweet potatoes with avocado oil and spices.
- Roast the sweet potatoes until they are crispy.
Note: If you don't want to roast the sweet potatoes in the oven, you can cook them in the skillet before adding the peppers, onions, and mushrooms. Just let them saute for about 10-15 minutes to get them crispy.
Step 2. Prep the rest of the vegetables.
Step 3. Make the sweet potato hash.
- Cook the bacon and drain the excess grease.
- Add the chopped onion, mushrooms, and bell peppers to the skillet.
- Toss in the crispy sweet potatoes.
- Add in the chopped kale and cook just until it's wilted.
Step 4. Cook the eggs to top the sweet potato breakfast hash, if desired.
Tips and tricks.
- Chop everything evenly. - I find that when I chop all the vegetables in similar sizing, they cook more evenly, and I don't end up with some vegetables undercooked and others overcooked.
- Roast the sweet potatoes. - Sweet potatoes can get soft easily, especially when they are cooked with other vegetables and don't have room in the pan. This is why I like to roast my sweet potatoes to make sure I get crispy sweet potatoes to add to this breakfast hash.
- Cook the eggs in a separate pan. - While you can cook the eggs in the same skillet, I find that they never come out just right doing that. Egg whites can tend to coat the vegetables and not fully cook, so I just find it easier to cook the eggs separately and add them as desired to the finished hash.
Make ahead.
This sweet potato breakfast hash is the perfect make-ahead breakfast recipe. Just store the cooked hash in a container in the fridge for up to five days. When I am ready to eat it, I'll toss it in a skillet to warm it up and then make a fresh egg to go on top.
Storing.
Leftovers can be stored in a container in the fridge for up to five days.
This sweet potato breakfast hash can also be frozen (without the eggs) in a container for up to a month. Just let it defrost in the fridge overnight before reheating.
Reheating.
Reheat leftover sweet potato breakfast hash in a skillet with about a tablespoon of water over medium-high heat to bring it back to life. You can also microwave the hash in 30-second increments until it is warmed through.
Serving suggestions.
I love this sweet potato breakfast hash served with a few runny fried eggs on top. If you want more, you can always serve it with some gluten-free toast or fresh fruit on the side.
More gluten-free breakfast ideas.
Gluten-free breakfasts don't have to be boring. If you love potatoes in the morning, you might like my crispy breakfast potatoes or my country breakfast skillet. Need more delicious ideas? Check out some of these favorite gluten-free breakfast recipes.
📖 Recipe
Sweet Potato Breakfast Hash
Ingredients
- 2 Medium Sweet Potatoes About 4 cups diced.
- 1 Medium Red Bell Pepper
- 1 Medium Red or Yellow Onion
- 1-2 Cups Sliced Mushrooms
- 1 Head Fresh Kale About 3 cups chopped.
- 6-8 Strips Bacon
- 4 Large Eggs Optional.
- 2-3 Tablespoons Avocado Oil
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Smoked Paprika
Instructions
Cook the sweet potatoes.
- Preheat the oven to 400 degrees.
- Peel the sweet potatoes.2 Medium Sweet Potatoes
- Dice the sweet potatoes into pieces that are about ½ inch in size.
- Toss the sweet potatoes with half the avocado oil.2-3 Tablespoons Avocado Oil
- Place the sweet potatoes onto a baking sheet, making sure to allow room for them to not steam.
- Roast the sweet potatoes, flipping them every 15 minutes until they are crispy. This should take about 30-45 minutes.
Prep the rest of the veggies.
- While the sweet potatoes are cooking, chop the bell pepper, mushrooms, onion, and kale into equal-sized pieces.1 Medium Red Bell Pepper, 1 Medium Red or Yellow Onion, 1-2 Cups Sliced Mushrooms, 1 Head Fresh Kale
Make the breakfast hash.
- In a skillet over medium heat, cook the chopped bacon until it is nice and crispy.6-8 Strips Bacon
- Remove the bacon and excess grease from the skillet.
- Add the remaining avocado oil along with the chopped vegetables to the skillet.
- Let the vegetables saute until they start to soften and char a little bit.
- Toss the roasted sweet potatoes into the skillet with the vegetables and the cooked bacon.
- Add the kale and spices to the skillet.1 Head Fresh Kale, ½ Teaspoon Salt, ½ Teaspoon Pepper, ½ Teaspoon Onion Powder, ½ Teaspoon Garlic Powder, ¼ Teaspoon Smoked Paprika
- Let the skillet sit over medium-low heat for the kale to soften while you cook the eggs.
Cook the eggs.
- In a separate skillet, cook the eggs as desired.4 Large Eggs
- Once the eggs are cooked, serve the sweet potato breakfast hash with the egg on top as desired.
Notes
- Chop everything evenly. - I find that when I chop all the vegetables in similar sizing, they cook more evenly, and I don't end up with some vegetables undercooked and others overcooked.
- Roast the sweet potatoes. - Sweet potatoes can get soft easily, especially when they are cooked with other vegetables and don't have room in the pan. This is why I like to roast my sweet potatoes to make sure I get crispy sweet potatoes to add to this breakfast hash.
- Cook the eggs in a separate pan. - While you can cook the eggs in the same skillet, I find that they never come out just right doing that. Egg whites can tend to coat the vegetables and not fully cook, so I just find it easier to cook the eggs separately and add them as desired to the finished hash.
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