Vegetable Breakfast Hash with Sweet Potatoes
This deliciously colorful Vegetable Breakfast Hash with Sweet Potatoes doesn’t disappoint. Fiber-rich and packed with fabulous flavor, this veggie-packed breakfast hash will satisfy even the pickiest palates. I serve mine with eggs, a sprinkle of Feta cheese, my Chipotle Crema, and some micro cilantro for a delicious and healthy breakfast or to share on a brunch buffet table. Sometimes, I add Roasted Tomatillo Salsa Verde for some added zing!
Ingredients
I love the variety of flavors and textures in this breakfast hash. All the colors of the vegetable rainbow are included in this beauty. I used purple sweet potatoes because they are in season, but good old regular sweet potatoes work the same. The same is true for the Kale; the purple variety was available, but any Kale works perfectly.
The trick for this recipe is to chop the vegetables evenly- cubed is ideal. The mushrooms can be halved and sliced. Kale should be chopped into bite-sized pieces, and grape tomatoes should be halved. Preparing the veggies takes a little time but is well worth it as this skillet breakfast cooks quickly once it hits the skillet.
- 2-3 tablespoons of extra virgin olive oil
- 1 1/2 cups of peeled and diced sweet potatoes
- 1 cup of diced red onion
- 1 cup of diced red pepper
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 cup of quartered and sliced mushrooms (I recommend baby bella mushrooms)
- 1 cup of chopped kale (leaves only, ribs removed)
- 1 cup of halved grape/cherry tomatoes
- 1 teaspoon Kosher salt
- 1/4 teaspoon of ground black pepper.
- Breakfast hash seasoning: 1/2 teaspoon Cajun seasoning, 1 teaspoon paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder.
Variations
I used a wide variety of veggies in this breakfast hash, including sweet potatoes. You can also opt for russet potatoes, which work great in this recipe. For a Fall-inspired hash, include cooked butternut squash and shredded Brussels sprouts. Below are some easy swaps for this recipe:
- Use spinach instead of kale.
- White mushrooms or cremini for baby bella mushrooms.
- White or yellow onions for red onion. (Scallions work great also!)
- Gold or russet potatoes are used for sweet potatoes.
- Add chopped chorizo, ham, or sausage to the mix.
- Green or yellow peppers for red.
- Peeled, cubed eggplant.
- Patty pan squash instead of yellow squash or zucchini.
Step-by-step directions
- Use a cast iron or non-stick skillet; it’s ideal for this vegetable breakfast hash.
- Preheat the skillet over medium heat, and then add one tablespoon of extra virgin olive oil.
- Add sweet potatoes, red onions, and red peppers. Add 1/2 teaspoon of kosher salt. Sauté for about 7 minutes.
- Add another tablespoon of extra virgin olive oil, zucchini, squash, and mushrooms. Sauté for about 5 minutes more. Add more oil if needed as you go.
- Add kale, tomatoes, seasoning mix, and remaining kosher salt and pepper.
- Stir gently until kale is wilted and the mixture is coated with the seasoning mix.
- Adjust salt if needed.
How to serve
My favorite way to enjoy this recipe is with eggs, chicken apple sausage, sprinkled Feta, and Chipotle Crema. However, this recipe is super flexible and adaptable! You can make breakfast burritos and incorporate protein like eggs, bacon, sausage, or vegetarian/vegan protein options. It is an excellent option for meal prep – make it ahead of time and enjoy it for several days. Add black beans for added protein and fiber.
Frequently asked questions
I like a mix of leafy, starchy, and green vegetables, as suggested in the recipe.
Great protein options are eggs, beans, bacon, sausage, chorizo, and vegetarian protein options like Beyond Breakfast sausage.
Yes, but I recommend par-cooking the sweet potatoes so they don’t dry out. Line a rimmed baking sheet with parchment paper or a silicon liner. Second, toss all veggies, including the par-cooked potatoes, with olive oil, seasoning mix, salt, and pepper. Bake at 400℉ for about 20 minutes or until the veggies are tender.
I hope you enjoy this nutritious and tasty Vegetable Breakfast Hash with Sweet potatoes! Here are a few fan favorites: Cajun Spiced Potato Hash with Sausage, Easy Baked Chorizo Egg Bites and Weekend Breakfast Casserole.
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All content and photographs ©Claudia’s Table and claudiastable.com
Vegetable Breakfast Hash with Sweet Potatoes
March 25, 2025
Equipment
- 1 cast iron skillet or non stick skillet
Ingredients
Breakfast Hash seasoning mix
- 1/2 teaspoon Cajun seasoning
- 1 teaspoon paprika ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Vegetable Hash
- 2-3 tablespoons of extra virgin olive oil
- 1 1/2 cups of sweet potatoes peeled and diced
- 1 cup of diced red onion
- 1 cup of diced red pepper
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 cup of quartered and sliced mushrooms I recommend baby bella mushrooms
- 1 cup of chopped kale leaves only, ribs removed
- 1 cup of halved grape/cherry tomatoes
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper ground
Instructions
- Use a cast iron or non-stick skillet; it’s ideal for this vegetable breakfast hash.
- Preheat the skillet over medium heat, and then add one tablespoon of extra virgin olive oil.
- Add sweet potatoes, red onions, and red peppers. Add 1/2 teaspoon of kosher salt. Sauté for about 7 minutes.
- Add another tablespoon of extra virgin olive oil, zucchini, squash, and mushrooms. Sauté for about 5 minutes more. Add more oil if needed as you go.
- Add kale, tomatoes, seasoning mix, remaining kosher salt and pepper.
- Stir gently until kale is wilted and the mixture is coated with the seasoning mix.
- Adjust salt if needed.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Delicious! Love the wide array of flavors and textures.
Friends! This one is a keeper! So much flavor in the Veggie Hash…you will love it!