This sweet potato corn hash is a tasty savoury breakfast or brunch, with lots of healthy vegetables to start the day. Made without beans or tomatoes, it's a flavourful vegan recipe the whole family will enjoy!
Weekend breakfasts are the perfect opportunity to make a slightly more indulgent dish I find. You may like to see my carrot cake baked oatmeal which is full of warming spices and perfect for winter, or my blackberry quinoa breakfast bake for something a little fruity!
This sweet potato and corn hash is packed with healthy vegetables, and baked in the oven for an easy 'hands off' recipe. Perfect for a relaxing weekend when you want the oven to do the work!
Fancy a tasty sauce to go with your hash? A spoonful or two of my roasted red pepper nomato sauce would work perfectly!
⭐ Why you'll love this recipe
- Savoury breakfast idea - so many breakfast recipes are sweet, but this one is a nice change and perfect for the weekend. Check out my turkey sweet potato hash recipe too for another option!
- No eggs, beans or tomatoes - for those who prefer not to, or aren't able to tolerate either. The sweet potato and corn are so good by themselves!
- Easy to make - the oven does most of the work for you.
Just a few ingredients for the hash, and sliced bread if you like. The main ingredients you will need are:
- Sweet potato, red bell pepper, corn and white onion (or shallots) - the vegetables of the hash, choose fresh produce.
- Bread - choose the type you prefer, and gluten free if required.
- Thyme and optional sweet paprika - adjust the amount to taste preference.
📖 Swaps and variations
Swap brown onion for white onion. The latter is likely a better option for my low histamine readers, as per the SIGHI list.
Sprinkle with herbs of choice. Not a fan of thyme? Then adapt to your favourite!
🔪 Step by step instructions
We bake this sweet potato hash in the oven for an easy breakfast or brunch. Just a couple of steps:
Dice the sweet potato (I peel them also), as well as the red bell pepper and white onion (image 1).
Add all the vegetables to an ovenproof dish, and drizzle with olive oil. Sprinkle over the herbs and spice and stir so all the vegetables are coated (image 2). Bake for 25-30 minutes, stirring halfway through, until the sweet potato is fork tender with slight browning at the edges.
Toast the bread, if using. Then spoon the hash onto the plate, along with the toast and any sauce using. Serve immediately.
💭 Recipe tips and notes
- Dice the sweet potato into small pieces, around an inch in size, and to similar sizes for an even bake.
- Stir the hash halfway through cook time so all the vegetable cook evenly.
- Adjust the amount of herbs and spice to taste preference.
Sweet Potato Corn Hash
- Pre-heat the oven to 200C / 390F and line a baking sheet with parchment paper or an ovenproof dish.
- Cut the red bell peppers, sweet potato and shallots or white onion into small bite-size pieces.
- Add to your baking dish, drizzle with olive oil and sprinkle with the thyme and sweet paprika. Bake in the oven for 25-30 minutes. Give it a stir halfway through the cook time. Keep an eye on them to ensure they don't overcook in the last ten minutes!
- Serve with toasted bread, or rice cakes to preference.
- Dice the vegetables into fairly similar size pieces for an even bake.
- Stir the hash halfway through the cook time to cook more evenly.
- If you eat eggs, a fried egg would go nicely on the side!
- Instead of bread, if you are gluten-free, you could use rice cakes instead.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- Apple cider vinegar, which scores a '1'. This can be omitted from the recipe if you are unable to tolerate it.
- Shallots are not rated on the SIGHI list, but white onion scores a '0'.
- Wheat (bread), scores 1. You can swap out for rice cakes if preferred.