If you're looking for a hearty, wholesome, and totally satisfying way to start your day, you've just landed on your new favorite breakfast. This vegan sweet potato breakfast hash is loaded with fresh veggies, black beans, and bold spices-no oil needed.
If you’re a fan of sweet potatoes like me, check out my Sweet Potato Reuben Sandwich (yes, that’s correct!) or my Vegan Sweet Potato Casserole.
I make this skillet hash at least once a week. It's one of those favorite recipes that never gets old because it's endlessly customizable and a great way to use up whatever fresh veggies are hanging out in the fridge.
Whether you're after a quick weekday breakfast or a more relaxed weekend brunch, this sweet potato breakfast hash delivers every time. It cooks up beautifully in a large skillet and checks all the boxes: it’s filling, flavorful, and meal-prep friendly.
In This Post
- Why you'll love this sweet potato breakfast hash
- Ingredients you'll need
- How to make sweet potato breakfast hash
- Variations & add-Ins
- Tips for the best vegan breakfast hash
- How to serve this sweet potato breakfast hash
- Meal prep & storage
- A few parting thoughts…
- Savory Vegan Skillet Sweet Potato Breakfast Hash
- 💬 Community
Why you'll love this sweet potato breakfast hash
- Totally oil-free but still packed with flavor
- Loaded with fiber and plant-based protein
- Meal-prep friendly and easy to store in an airtight container
- Perfect as a main dish or a side dish
- Naturally gluten-free
- Easy way to sneak in more fresh veggies
Ingredients you'll need
This oil-free sweet potato breakfast hash brings together bold, savory ingredients like black beans, jalapeños, and smoky spices, all cooked up in one skillet for a hearty, flavor-packed start to your day.
- Large sweet potato, diced small (½-inch pieces cook best)
- Red onion, diced (or sub yellow onion if that's what you have)
- Red bell pepper, chopped (green or yellow work too!)
- Fresh jalapeño, minced (seeds in for spice, out for mild)
- Black beans, cooked or canned and rinsed
- Corn kernels (frozen, canned, or fresh)
- Smoked paprika
- Garlic powder
- Cumin
- Sea salt and black pepper
- Juice of ½ lime
- Fresh cilantro, for garnish
- Optional toppings: avocado slices, vegan cheese, or a drizzle of hot sauce
How to make sweet potato breakfast hash
Hungry yet? Scroll down to the recipe card and get cooking!
Steam-Sauté the Sweet Potato: Start by heating a large skillet (preferably non-stick or a well-seasoned cast iron skillet) over medium heat. Add the sweet potatoes with 3-4 tablespoons of water. Cover with a lid and let them steam for 5-6 minutes, stirring occasionally. This step is key to getting tender, crispy sweet potatoes without oil.
Add the Veggies: Toss in the diced red onion, bell pepper, and jalapeño. Stir frequently and let them cook uncovered for 5-7 minutes. If things start to stick, just splash in a little water. You want everything soft with a bit of caramelization going on.
Spice It Up: Add the garlic powder, smoked paprika, cumin, salt, and black pepper. Let everything cook for another minute or two so the spices can bloom and deepen the flavor.
Add the Beans and Corn: Stir in the black beans and corn, then let it all cook for another 2-3 minutes until heated through. I like when some of the beans get slightly crisp-it adds texture!
Finish with Lime & Herbs: Squeeze fresh lime juice over the top, then toss in some fresh cilantro. Serve hot with any of your favorite toppings.
Variations & add-Ins
This is one of those sweet potato recipes that thrives on creativity. Try some of these twists:
- Add brussels sprouts or green beans for more green goodness
- Use white potatoes or regular potatoes instead of sweet potatoes
- Mix in a handful of leafy greens (spinach or kale) near the end
- Add a pinch of chili powder or red pepper flakes for an extra kick
- Stir in white beans instead of black beans for a creamy texture
- Drizzle with maple syrup for a savory-sweet vibe
Want more protein? Pair it with my tofu scramble or crumble in some of these vegan sausage crumbles.
Tips for the best vegan breakfast hash
- Cut the sweet potatoes into small and uniform pieces for quick, even cooking
- Don't crowd the pan; cook everything in a single layer when possible
- Use a large baking sheet and turn it into a sheet pan hash if you want a hands-off option
- If you’re reheating leftovers, use a cast iron skillet or air fryer to keep things crisp
- Store any leftovers in an airtight container for up to 4 days
- Add a splash of water before reheating to prevent drying out
How to serve this sweet potato breakfast hash
This sweet potato hash recipe is super versatile. Yes, it’s great as is, but here are a few ways to make it even better…if you can believe it.
- Top with avocado slices and a sprinkle of green onions
- Add a side of cashew cream sauce or vegan sour cream
- Use it as filling for tacos, wraps, or a breakfast burrito
- Serve it with some vegan cheese
A few parting thoughts…
There's just something special about a good sweet potato hash. It hits that perfect balance of hearty and healthy; it's packed with B vitamins and fiber, and the flavor is off the charts. Plus, it's a total blank canvas for all your favorite ingredients.
So the next time you're staring into the fridge wondering what to make, remember this easy vegan breakfast hash recipe. It's humble, vibrant, and feeds your body and your taste buds all at once.
Did you try this recipe!
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Savory Vegan Skillet Sweet Potato Breakfast Hash
This savory vegan sweet potato breakfast hash with black beans, red onion, and bell peppers is an easy, oil-free skillet recipe full of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 large sweet potato, diced in small ½ inch pieces
- 1 small red onion, diced (or sub yellow onion if that's what you have)
- 1 red bell pepper, chopped (green or yellow work too!)
- 1 jalapeño, minced (seeds in for spice, out for mild)
- ¾ cup black beans, cooked or canned and rinsed
- ½ cup corn (frozen, canned, or fresh)
- 1 ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspsoon cumin
- Sea salt and black pepper to taste
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
- Optional for serving: avocado slices, vegan cheese, cashew sour cream, or a drizzle of hot sauce
Instructions
- Heat a large skillet (preferably non-stick or a well-seasoned cast iron skillet) over medium heat. Add the sweet potatoes with 3-4 tablespoons of water. Cover with a lid and let them steam for about 5-6 minutes, stirring frequently to prevent sticking.
- Toss in the diced red onion, bell pepper, and jalapeño. Stir frequently and let them cook uncovered for 4-5 minutes. If necessary, add a little more water or broth to prevent sticking.
- Add the garlic powder, smoked paprika, cumin, salt, and black pepper. Cook for 1-2 more minutes so the spices have time to enhance the flavor.
- Stir in the black beans and corn and let everything cook for 2-3 minutes until heated through.
- Squeeze fresh lime juice over the top, then toss in some fresh cilantro. Serve hot with any of your favorite toppings.
Notes
Recipe variations:
- More greens: toss in some brussels sprouts or green beans
- Use white potatoes instead of sweet potatoes
- Toss in some spinach or kale at the end
- More spice? Sprinkle in some chili powder or red pepper flakes
- Try chickpeas instead of black beans
- Sweet and savory: a drizzle of maple syrup is nice
Make ahead and storage:
- Prepare this breakfast hash the night before and place it in the fridge for the next morning.
- Store any leftover in airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 123
- Sugar: 5.9 g
- Sodium: 87.4 mg
- Fat: 0.7 g
- Carbohydrates: 27.3 g
- Fiber: 6.1 g
- Protein: 4.9 g
- Cholesterol: 0 mg
Excellent combination. I did make a couple of swaps, no black beans on hand so I used red kidney beans and no corn on hand so I used broccoli.
Easy, delicious.
Glad I made a double batch – the next meal I will add the suggested spinach.
Shane, this was really tasty! I didn’t have corn so added extra black beans. I also included some red potato. No extra sweetener needed!
This vegan sweet potato breakfast hash is loaded with fresh veggies, black beans, and bold spices—no oil needed.