Sweet Potato Hash

This healthy and tasty take on the classic potato hash is the perfect recipe to start your day. Just add a fried egg and you have a delicious vegetarian breakfast.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 people



For the Sweet Potato Hash

  • 16 oz Sweet Potato (medium-sized), peeled and cut into small cubes
  • 1 cup Yellow Onion, deseeded and diced small
  • 2 each Jalapeno, diced small
  • 1 tsp Kosher Salt
  • 20 turns Black Pepper, freshly cracked
  • 1 tsp Garlic Powder
  • 1 tsp Chili powder
  • 1/2 tsp Cumin, ground
  • 2 tbsp Olive Oil
  • 2 each Scallion for Garnish, thinly sliced (optional)


  • Begin by peeling the sweet potatoes with a vegetable peeler and cutting them into 1/2 inch cubes. Add to a medium mixing bowl.
    16 oz Sweet Potato (medium-sized), peeled and cut into small cubes
  • Combine the remaining ingredients except for the scallions with the diced sweet potatoes. Toss until well combined and evenly seasoned.
    1 cup Yellow Onion, deseeded and diced small, 2 each Jalapeno, diced small, 1 tsp Garlic Powder, 1 tsp Kosher Salt, 20 turns Black Pepper, freshly cracked, 1 tsp Chili powder, 1/2 tsp Cumin, ground, 2 tbsp Olive Oil
  • Preheat the Typhur Dome to 400°F/ 205°C. (Around 5 minutes)
  • Once the target temperature has been reached, add the sweet potato hash in a single layer. Return the tray to the Typhur Dome.
  • Give the potatoes a light shake midway through the cooking time.Temperature: 400 °F Time: 8 minutes
  • Carefully transfer the sweet potato hash to a serving plate or tray.
  • For a filling and delicious breakfast, we suggest serving this tasty sweet potato hash with a fried egg and thinly sliced scallions.
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