The look that you see here from Mr. Clarence is understandable envy for a bowl of my current favorite savory breakfast: a Sweet Potato Breakfast Hash Bowl. It brings back memories of old school home fries from a diner and is a total flavor bomb. (if you’re wondering what my current favorite sweet breakfast is – it’s this Golden Grilled Banana Breakfast Bowl).
If you don’t eat a plant-based diet, your instinct may be to add lots of cheese and meat, but I guarantee this is better as is. Or at least with the toppings that I suggest, like a mound of avocado or fresh chives. Just stick on a good playlist, and get to cooking.
This is the perfect weekend breakfast or brunch dish, boasting savory flavors that will have your tastebuds singing and your stomach happy. Originally adapted from a recipe in the Mississipi Vegan cookbook.
2 tbsp olive oil or avocado oil
1/2cup onions (diced)
1lb sweet potatoes (cut into 1/2 inch cubes, and boiled until tender)
2 tbsp garlic (diced)
4 tbsp bell pepper (any color) (diced)
1 tsp rice vinegar
1 tbsp nutritional yeast
1/2 tsp sea salt (to taste)
1/2 tsp freshly cracked black pepper (to taste)
Wash and cut potatoes into 1/2 inch cubes. Place into a large pot with a pinch of sea salt.
Cover with cold filtered water, just enough to top the potatoes.
Bring to a boil, then simmer for 10-13 minutes, checking regularly and draining as soon as the potatoes are tender.
In a large cast-iron skillet (reminder that if yours sticks, it's time to season that puppy), heat the oil over medium heat. Add onions and cook for about 5 minutes. Add the potatoes and cook, stirring frequently until the potatoes begin to brown on the sides – about 10 minutes.
Once the potatoes are all crispy and golden, add the garlic, bell pepper, vinegar, nutritional yeast, sea salt, and black pepper. Mix well. Cook for another 5 minutes or so, stirring so that the garlic doesn't burn. Season with additional seasonings if desired.
Transfer to a bowl and sprinkle on your toppings*. My current favorite is avocado and sriracha.
Chopped fresh chives or green onion
Ketchup (if that’s your thing)
Sriracha or other favorite hot sauce
Don’t be afraid to play with this recipe and use what you have on hand. I’ve added hot peppers, squash and zuchinni with great results.
Speaking of delicious breakfast bowls, if you’re interested in having breakfast made by me (a RARE opportunity outside of my close family and friends), join my newsletter below to find out more about upcoming retreats and workshops.
Are you planning on whipping up this Sweet Potato Breakfast Hash or any of my other recipes?
If so, please snap a photo and tag me on Instagram or leave a comment below. It makes my day to see your recreations, and blog comments are a huge help!
Hi, I'm Marybeth
A flight medic & educator turned multi-hyphenate creative, traveler, and coach.
A gentle nudge to check in with scrolling habits & screen time.
Find me around the web @LivingWells_
If you're into pithy captions, effortless visuals, joyful movement, intuitive eating, living a slow & cozy life, slaying old raggedy narratives of self-doubt, a big helping of dog photos, and NAFB's (that's non-alcoholic fancy beverages) - you're in the right place.