Sweet Potato Hash

Kathy W


This is my version of a very versatile dish. You can serve it with eggs for breakfast or brunch or use it as a side.

★★★★★ 6 votes
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Notes from the Test Kitchen:
I never thought about mixing the two potatoes ... but glad Kathy did! This hash is delish. A great way to change up breakfast. I bet this would be a great side with some grilled pork chops too. Yum!


1 large
sweet potato (about 1/2 lb or so), cut into 1/2 inch cubes
white potato (about the same weight and size of the sweet potato), cut into 1/2 inch cubes
1 small
red bell pepper, diced
1 small
onion, diced
salt and pepper, to taste
green onion, chopped
2 Tbsp
vegetable oil or butter
eggs, poached or fixed your favorite way - optional


1Cook the potatoes in salted water until just tender. About 5 minutes. Drain.
2In a small skillet, saute the onion and pepper until the onion is translucent, about 2-3 minutes. Remove from heat and set aside.
3In a large skillet, over medium high heat, fry the potatoes, stirring occasionally, until potatoes are browned, 10 - 15 minutes, depending on how browned you like your potatoes.
4Stir in onion and peppers, season with salt and pepper. Turn off the heat and add the green onion.
5Serve with eggs, if desired.

About this Recipe

Course/Dish: Other Breakfast, Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian