This sweet potato and potato hash combines colorful veggies, apple and herbs and is packed with flavor. We make this sheet pan breakfast potato hash for a tasty breakfast or brunch in all easy recipe steps, and the oven does most of the work for you!
There's something about potatoes that always feel right as a breakfast option, don't you think? Much like my potato fritters and diced potatoes in air fryer, this sheet pan sweet potato hash can be paired with a protein that works for you to make a hearty meal to start to the day.
We combine both russet potatoes and sweet potatoes with bell peppers and apple for some sweetness and season with fragrant herbs. I've made this as a one pan 'breakfast for dinner' recipe too, so it's very versatile!
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🍠 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Potatoes - I suggest to use russet potatoes for this hash recipe, and personally I keep the skins on for extra fiber and to get crispy edges!
- Sweet potatoes - particularly perfect for a fall breakfast, I suggest to peel the sweet potatoes.
- Bell peppers - these add color and a little sweetness as they roast. I like to use red and green, but yellow works too!
- Apple - I love the pop of sweetness that the baked apple brings, and suggest to use a red apple such as Pink Lady or Honeycrisp.
📖 Swaps and Variations
Add onion. If it works for you, then cubed onion adds a nice flavor to the hash. My low histamine readers may prefer to use white onion, which scores 0 on the SIGHI list.
Add eggs. While I make this as a baked sweet potato hash without eggs, you can cook them right on the sheet pan for 6-10 minutes, if they work for you. Egg yolk scores 0 on SIGHI, while egg white scores 1 and as a liberator.
🔪 How to Make Potato and Sweet Potato Hash
It's very easy to make this sheet pan breakfast potato hash with simple affordable ingredients, and with easy meal prep. We cook everything together, and all you need is a bit of dicing and stirring to bring it together!
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Dice the veggies
Peel the sweet potatoes and dice into ½ inch cubes. Dice the russet potatoes (I leave the skin on), and dice the green and red bell pepper and red apple (image 1).
Step 2: Add the veggies to sheet pan
Line your baking sheet with parchment paper and scatter on the sweet potato, potato and bell pepper pieces. Drizzle with olive oil and sprinkle on the herbs. Toss to coat the potatoes and veggies. Bake for 35 minutes, stirring halfway through (image 2).
Step 3: Add the apple
Add the diced red apple to the hash and stir into the rest of the sweet potato hash ingredients (image 3).
Step 4: Bake the potato hash
Bake the potato hash for a further 15-20 minutes or until you have the degree of crispy edges on your potatoes you like (image 4).
💭 Recipe Tips and Notes
- Dice the sweet potatoes and potatoes into small ½ inch cubes of roughly the same size for an even cook time.
- I like to dice the bell peppers a little larger as they shrink a fair bit when roasted in the oven.
- Spread the potatoes, bell peppers and apple pieces in a single layer so they roast rather than steam, and the potatoes get slightly crispy edges.
📋 Frequently Asked Questions
I suggest to use russet potatoes as they keep their shape, and get crispy edges.
Personally, I prefer to peel the sweet potatoes so they have a softer texture.
Depending on which protein options work for you, this sweet potato hash can be paired with eggs (see above for SIGHI scores) or perhaps my air fryer shredded chicken or air fryer thin chicken breast. For some sweetness, my fall fruit salad is easy to make!
🥣 More Hot Breakfast Ideas
There are lots of breakfast ideas to choose from here, including hot options such as my sweet potato corn hash and pear porridge, and these fun recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please so leave a star rating and comment if you've tried the recipe!
📖 Recipe
Sweet Potato and Potato Hash
Equipment
- Spatula
Ingredients
- 2 medium potatoes I suggest to use russet potatoes, diced into ½ inch cubes
- 2 medium sweet potatoes peeled, diced into ½ inch cubes
- ½ red bell pepper diced into 1 inch cubes
- ½ green bell pepper diced into 1 inch cubes
- 1 tablespoon olive oil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ⅛ teaspoon garlic powder
- 1 red apple de-cored, diced into small pieces
- pinch salt
- parsley for garnish
Instructions
- Preheat the oven to 400F / 205C and line a baking sheet with parchment paper.
- Peel the sweet potatoes, dice into rounds, then quarter so you have small pieces. Dice the potatoes the same way. Remove the seeds and white membrane from the bell peppers and dice into chunks.
- Scatter the potatoes, sweet potatoes and bell pepper pieces on the baking sheet. Drizzle on the olive oil, sprinkle with the dried thyme, rosemary and garlic powder. Toss so the veggies are all coated in the oil and herbs.
- Bake the potato and sweet potato hash for 20 minutes, stir with a spatula, and bake for a further 15 minutes.
- Add the diced apple, stir the potato hash and bake for a further 15-20 minutes, until the vegetables have the level of soft centers and crispy edges you enjoy! Garnish with fresh parsley to serve, and season with salt to preference.
Notes
- While I suggest to peel the sweet potatoes (although you can leave the skin on if you prefer), the russet potatoes can be roasted with the skin on.
- This sweet potato breakfast hash can be served with a protein, such as my air fryer shredded chicken or eggs (if tolerated).
- Nutritional information is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
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