Vegetarian sweet potato breakfast hash is my go-to for a quick and easy breakfast or weeknight dinner. This version uses white beans in place of sausage. Add an egg for a boost of protein!
Sweet potato hash is my go-to for a quick breakfast or weeknight dinner. I usually have all of the ingredients on hand, but it’s easy to substitute if needed. The base for a classic breakfast hash is onion, potatoes, and sausage, like my sausage hash.
I recently went to make breakfast hash and realized I was out of sausage so I substituted with northern white beans instead to make this vegetarian sweet potato breakfast hash. The result was a lighter vegan hash that I topped with some fresh chimichurri to brighten it up. I added an over easy egg to boost the protein which made it vegetarian.
KEY INGREDIENTS + VARIATIONS
Beans: I had white beans on hand so I used those, but I’ve also used black beans in my breakfast hash.
Sweet potatoes: I love using sweet potatoes in my breakfast hash recipes. Sweet potatoes are an excellent source of fibre and contain vitamins and minerals like iron, calcium, selenium, B vitamins and vitamin C. Regular potatoes also work well in this recipe so feel free to swap out.
Veggies: In addition to sweet potatoes, this recipe calls for onion, garlic. Diced zucchini, asparagus, bell peppers, green beans or corn are also a good addition, especially if you are eating this for dinner. I also like adding a few thin slices of jalapeños for serving. Try adding chopped kale or spinach for a boost of greens!
Eggs: Eggs are one of the healthiest foods on the planet with protein, selenium, phosphorus, plus tons of vitamins like A, B12, B5, and B2. I like a runny fried egg on top of my hash.
Print Sweet potato and white bean breakfast hash
- Total Time: 35 minutes
- Yield: 2 1x
- Diet: Vegetarian
Description
This healthy sweet potato breakfast hash works for breakfast or an easy week-night meal. It’s delicious served with my chimichurri sauce and can be made vegan by skipping the egg.
Ingredients
2 large purple sweet potatoes, cut into bite-sized cubes
½ small onion, diced
2 cloves of garlic, minced
1 can white northern beans, drained and rinsed
2 tablespoons olive oil
2 teaspoon salt
1 teaspoon pepper
2 eggs
jalapeños for serving, optional
chimichurri for serving, optional
Instructions
- Heat a large frying pan over-medium heat then add 1 tablespoon of olive oil.
- Add sweet potatoes, salt and pepper to pan and cook for 10 minutes, stirring occasionally.
- Add onions and cook for another 5 minutes until onions are softened. Add garlic and cook for another 5 minutes until potatoes are softened.
- Add beans to pan, mix and cook until warm, about 2 minutes.
- While beans are warming, fry two eggs over easy.
- Divide hash onto two plate, top with an egg, jalapeños and chimichurri if using. Enjoy!
Notes
I use purple sweet potatoes because I love the color, but if you can’t find them, substitute with another kind.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Frying
I don’t like wasting food and this was a great way to use some leftover sausage and regular sweet potatoes! Hit with the whole family!
This has become my go-to breakfast. I meal prep a big batch on Sunday and eat all week. I love the means instead of using meat.