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–+ servings
Gluten-Free Sweet Potato Hash

Easy Gluten-Free Sweet Potato Hash That Will Boost Your Morning

A comforting Gluten-Free Sweet Potato Hash that's simple, vibrant, and satisfying for breakfast or brunch.
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Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Base
  • 2 cups cubed sweet potatoes Choose firm, medium-sized
  • 2 tablespoons extra virgin olive oil For rich flavor and healthy fats
  • 1 medium yellow onion Diced
  • 2 cloves garlic Minced
For the Flavor Boost
  • 1 tablespoon fresh rosemary or thyme Chopped
  • 1 teaspoon smoked paprika
  • to taste sea salt
  • to taste black pepper
Optional Add-Ins
  • 1 cup bell peppers Diced
  • 1 tablespoon fresh parsley or cilantro Chopped
  • 2 large eggs Fried, poached, or scrambled

Equipment

  • large nonstick skillet

Method
 

Cooking Instructions
  1. Warm 2 tablespoons of extra-virgin olive oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
  2. Sauté 1 diced yellow onion and 2 minced garlic cloves in the hot oil until translucent and fragrant, about 3 minutes.
  3. Add 2 cups cubed sweet potatoes, sprinkle smoked paprika, sea salt, and black pepper; cook until golden brown and tender, about 12 minutes.
  4. Stir in 1 tablespoon chopped rosemary or thyme along with diced bell peppers; cook until peppers soften and herbs release aroma, about 2 minutes.
  5. Remove skillet from heat, sprinkle with chopped fresh parsley or cilantro, and top with eggs if desired; serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 18000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Drizzle with hot sauce or honey for a sweet-spicy twist. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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