Sweet Potato Hash

I don’t think my love for brunch can be overstated. And what’s the star of any good brunch?

The potatoes.

While any type of potato is amazing, I think we can all agree that the sweet potato is the cream of the crop. I just had to share my favorite brunch recipe today: a sweet potato hash.

Not only is this recipe delicious and filling, but it’s also crazy easy to throw together—and like all great recipes, it only dirties one pan. Win-win-win, right?

How to make vegan sweet potato hash

Start by pre-heating your oven to 400 degrees Fahrenheit. Then chop your veggies: 2 medium sweet potatoes, 8 oz portobello mushrooms, a red onion, and one green bell pepper.

If you like your breakfast potatoes a bit spicier, try using jalapeno instead of bell pepper! When I’m in a hurry, I like to throw in sliced pickled jalapenos from the jar. But raw jalapenos work great too!

Throw all of your veggies on a cookie sheet and toss with coconut oil and these spices to taste:

• Chili powder
• Sea salt
• Garlic powder
• Onion powder
• Crushed red pepper flakes

Roast the veggies until they’re cooked through and slightly browned, about 25-30 minutes. And voila! You have a delicious and filling brunch item, perfect for eating on its own, topped with black beans, or thrown into a tortilla for spicy breakfast tacos.

I love to make this recipe along with a quick tofu scramble, tomato basil toast, and a matcha latte for an easy (but indulgent) weekend brunch.

Over to you—give this recipe a shot and don’t forget to tag us @plum_savory on IG with your lovely creations!

Happy eating,
Elana 💕

Sweet Potato Hash (Vegan)

Looking for a delicious, one-pan breakfast that delights vegans and non-vegans alike? Give this sweet potato hash a try! It's our household favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine American

Ingredients

  

• 2 medium sweet potatoes diced
• 8 oz portobello mushrooms sliced
• 1 red onion sliced
• 1 green bell pepper sliced
• 3 Tablespoons coconut oil melted
• ½ Tablespoon chili powder
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ – ½ teaspoon crushed red pepper flakes

Instructions

 

• Preheat oven to 400 degrees Fahrenheit.
• Slice all vegetables and put them on a cookie sheet.
• Sprinkle vegetables with coconut oil (3 Tblsp), chili powder (1/2 Tblsp), sea salt (1 tsp), garlic powder (1 tsp), onion powder (1/2 tsp), and crushed red pepper flakes (1/4-1/2 tsp) and mix until vegetables are coated.
• Roast in oven for 25-30 minutes. Allow to cool and enjoy! 

Notes

Pair this with coconut black beans for a breakfast hash, or put it in a tortilla as a taco filling.

Keeps 4-5 days in the fridge.

Keyword easy, gluten-free, gluten-friendly, seasonal vegetables, vegan-friendly, vegetarian