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    Home » Breakfast

    Vegan Mexican Sweet Potato Breakfast Hash

    Published: Feb 4, 2021 · Modified: Sep 15, 2022 by Larisha Bernard · This post may contain affiliate links · 11 Comments

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    two photos of vegan sweet potato breakfast hash with the words in between photos on a white background

    Easy and filling vegan Mexican Sweet Potato Breakfast Hash is great for breakfast or brunch! All made in one skillet.

    Vegan Mexican Sweet Potato Breakfast Hash in a cast iron skillet with sour cream and jalapenos over top

    There is something just so so so good about a perfectly seasoned and pan fried breakfast hash. This vegan Mexican sweet potato breakfast hash is no exception.

    It’s all made in just one pan (we prefer a cast iron) and can be completely customized to whatever your family likes to have at breakfast.

    This one can even be made a day ahead of time so you have plenty of time to do all the other tasks that you need to get done with breakfast ready and out of the way. 

    Whether you are looking for a skillet potatoes recipe for the holidays or just a weekend breakfast option, this is the perfect solution for you. 

    This particular breakfast hash recipe uses mostly plant based ingredients and because of that is: 

    • dairy free
    • egg free (see note options)
    • vegan
    • gluten free

    There are also a ton of tips below that can help you make this in a way that can really help your specific dietary needs. 

    This vegan breakfast hash is completely customizable. 

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    Vegan Mexican Sweet Potato Breakfast Hash zoomed out with a bowl of limes slices in the bottom right
    Affiliate links contained in this post. 

    Frequently Asked Questions

    What is sweet potato hash?

    Breakfast hash or breakfast skillets are usually one pan recipes that include potatoes (in this case sweet potatoes), peppers, onions, seasonings, and may include more. Sometimes it is a meal itself and other times it is the side dish.

    What ingredients do I need to make this vegan breakfast hash recipe? 

    One of the great things about making a vegan breakfast hash is that the possibilities are endless. 

    This particular breakfast skillet can be made to suit a variety of dietary lifestyles, but simple swaps can also be made if you don’t have that particular needs. 

    We wanted to talk about some of the key ingredients in this vegan potato hash recipe: 

    • Sweet Potatoes
      • You can use orange or purple
      • Alternatively you could use regular russet or yukon potatoes for this as well but the taste will be different
    • Green Bell Peppers
      • we love the color that a variety you can use red, orange or yellow as well
    • Onions
      • We use a sweet onion here to continue playing on the sweetness of the sweet potatoes; however, you could use a yellow onion if needed
    • Sweet Corn
      • Seasonally it may be harder to find fresh corn; although if you can we highly recommend using that over a canned variety
    • Black Beans
      • We love the flavor combo but feel free to swap with pinto beans or even chickpeas for a different take on the dish
    Zoomed in photo of Vegan Mexican Sweet Potato Breakfast Hash

    Tips for Making a Vegan Sweet Potato Breakfast Hash Recipe Perfectly

    One skillet meals are some of the best for easy clean up purposes, but this Vegan Mexican Sweet Potato Breakfast Hash is absolutely amazing and simple.

    Still, there are some steps that you really need to follow in order to perfect it. 

    For starters, you need to try to get all the potatoes to be an equal size of each other (roughly). Peppers and onions also benefit from this. 

    The reason you want all the potatoes to be the same size is because it will ensure even cooking throughout your dish.  Otherwise, you are going to have some potatoes overcooked (mushy or burnt) and some undone (crunchy).  You want the perfect balance and do that that you need equal sizes. 

    After you have your potatoes chopped, you are going to want to pat dry off with a kitchen towel.  The less moisture the better so they are able to get a nice sear on them once they hit the oil

    Customizable Options:

    This Vegan Mexican Sweet Potato Breakfast Hash is completely customizable and we wanted to give a few ideas for additions to the dish:

    • Russet or Yukon potatoes – you can swap these for the sweet potatoes if you prefer
    • Vegan Butter – you can swap this with any oil or if you are oil free you can use stock – see the oil free notes below
    • Vegan Breakfast Sausage or Soyrizo
    • Mushrooms
    • Spinach or Kale
    • Vegan Cheese
    • Vegan Eggs (try Just Egg or our Easy Vegan Tofu Scramble)

    Serve with a side of sliced or mashed avocado. Top with cilantro or a side of salsa if desired.  Or even just top with ketchup!

    close up shot of Vegan Mexican Sweet Potato Breakfast Hash

    Do I have to use a cast iron skillet?

    We prefer using a cast iron because it cooks more evenly and is perfect for pan frying potatoes like in this vegan breakfast hash. However, you can use any large skillet.

    Can this Vegan Mexican Sweet Potato Breakfast Hash be prepped ahead?

    Yes!  You can fully make these and then heat up for 3-5 days.  It definitely tastes better right out of the skillet as soon as it’s made, but great heated up too!

    Can you freeze this vegan Mexican sweet potato breakfast hash?

    Yes! Let cool completely and then you can store in a freezer safe bag or container in your freezer for up to 3 months. Let thaw overnight and reheat in an air fryer (preferred), skillet or oven to crisp the potatoes back up.

    Can this be Top 8 Allergen Free sweet potato hash?

    This recipe is already written to be Top 8 Allergen Free. No need to make any changes or swaps.

    Can I make this an oil free sweet potato breakfast hash?

    Yes! We would recommend that you air fry or roasted your potatoes first and then proceeded with the recipe. Saute the onions and peppers in vegetable stock or water.

    Is it healthy to eat sweet potato for breakfast?

    Sweet potatoes are loaded with beta carotene, vitamin C, and potassium, in addition to many other vitamins and nutrients. It is the perfect way to kick start your day and get loads of healthy ingredients into your body.

    Try our Banana and Blueberry Stuffed Sweet Potatoes or our Easy Vegan Breakfast Sweet Potato Bowl.

    Do you have to peel the sweet potato skin?

    Sweet potato skins do not have to be peeled. They are safe to eat. Sweet potato skins are high in fiber, antioxidants, and other nutrients. It is recommended to keep the peel on if you are using sweet potatoes; however, because they are grown in the ground, it’s important to throughly clean them first.

    vegan cinnamon rolls and frosting in a cast iron skillet

    What other vegan breakfast ideas could I make?

    Once you try this delicious vegan breakfast skillet, you may be looking for other amazing vegan breakfast ideas that you should try.  We are sharing both sweet and savory dairy free breakfast ideas. 

    • Vegan Banana Pancakes
    • Vegan Sausage Biscuits and Gravy
    • Super Soft Vegan Blueberry Muffins
    • Glazed Vegan Donuts
    • Vegan Chocolate Donuts
    • Perfect Vegan Cinnamon Rolls
    • Vegan Bacon, Egg & Cheese Biscuits
    • Dairy Free French Toast
    • Dairy Free Banana Bread

    Pin this Vegan Mexican Sweet Potato Breakfast Hash for later!

    Print Recipe
    4.88 from 16 votes

    Vegan Mexican Sweet Potato Breakfast Hash

    Easy and filling vegan Mexican Sweet Potato Breakfast Hash is great for breakfast or brunch! All made in one skillet.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast, brunch
    Cuisine: American
    Servings: 6 people
    Calories: 338kcal
    Author: Larisha Bernard

    Ingredients

    • ¼ cup vegan butter (can sub for olive oil)
    • 4 medium sweet potatoes
    • 1 cup green pepper, diced (any color works)
    • 1 medium sweet onion (can sub with yellow)
    • 4 cloves garlic, minced
    • 4 teaspoon chili powder
    • 1 ½ teaspoon dried oregano
    • 1 ½ teaspoon cumin
    • 1 teaspoon paprika
    • 1 teaspoon red pepper flakes (optional)
    • ¼ tsp garlic powder
    • 1 teaspoon pepper
    • ¼ teaspoon salt
    • 1 can sweet corn, drained and rinsed
    • 1 can black beans, drained and rinsed

    Optional Toppings

    • cilantro
    • fresh lime juice
    • slices fresh jalapenos
    • vegan sour cream
    US Customary – Metric

    Instructions

    • Cut potatoes to be an equal size of each other. Pat potatoes dry with a towel if any moisture present.
      Dice onions and peppers and mince garlic.
    • Over medium high heat, melt vegan butter in a large skillet. 
    • Add the potatoes in a single layer. Depending on the size of skillet this may need done in batches. DO NOT overcrowd the potatoes or they will stick.
    • Cook for 2 minutes – DO NOT TOUCH FOR 2 MINUTES! Flip, cook another 2 minutes. Stir again, cook 2 more minutes. (Do this a total of 8 minutes)
    • Reduce heat to medium low. Add in peppers and onions. Combine and cook for 3-5 minutes, stirring occasionally.
    • Add in garlic and all your seasonings (chili powder through salt) and stir to combine.
    • Add in the corn and black beans and cook for an additional 3 minutes or until heated throughout.
    • Top with cilantro and fresh squeezed lime juice if desired.

    Video

    Notes

    *Click metric under ingredients for metric conversion
    *Please see post for cooking tips and options to customize.
    *See post for Top 8 Allergen Free Information.
    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. It does not include optional ingredients like vegan egg or sausage or toppings.

    Nutrition

    Serving: 1.5cups | Calories: 338kcal | Carbohydrates: 62g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 276mg | Potassium: 978mg | Fiber: 12g | Sugar: 13g | Vitamin A: 22684IU | Vitamin C: 30mg | Calcium: 93mg | Iron: 3mg

    Let’s see your creations!
    Share to Instagram and tag us @makeitdairyfree so we can see and share it!

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    Reader Interactions

    Comments

    1. Mikael

      August 08, 2022 at 11:21 am

      Love using this recipe in tortillas!

      Reply
      • LarishaBernard

        October 09, 2022 at 10:22 pm

        yay!

        Reply
    2. Yvonne

      December 17, 2021 at 10:42 am

      5 stars
      I never ate sweet potatoes in any way other than a pie until I tried this recipe, which is now my go-to on a weekly basis. It is absolutely delicious!

      Reply
    3. Paula

      July 20, 2021 at 11:20 am

      5 stars
      I just made this for brunch and it was a hit. It was wonderful and flavoursome and it the spot. This will definitely be a regular dish for us. Thank you.

      Reply
      • LarishaBernard

        February 10, 2022 at 8:06 pm

        So glad that you enjoyed it!

        Reply
    4. Ke

      February 20, 2021 at 9:08 pm

      5 stars
      🌻👌🏾💛

      Reply
      • LarishaBernard

        February 23, 2021 at 3:28 pm

        Thanks!

        Reply
    5. Monica

      February 20, 2021 at 7:00 pm

      5 stars
      I’m a lover of all of you guys recipe and love your YouTube.
      I’ve made this twice and love it more and more. Thanks for all you do!!!!

      Reply
      • LarishaBernard

        February 23, 2021 at 3:30 pm

        So glad to hear that the recipe was a hit. And thank you for your kind words. We really appreciate you taking the time to leave a review! Have a great day!

        Reply
    6. Maya

      February 09, 2021 at 8:05 pm

      5 stars
      I made this dish in a cast iron. My potatoes browned alot faster than they should have. But I don’t mind a lil color. I really enjoyed it the spice blend made the house smell like chili! It is a spicy dish in my opinion. So keep in mind if you don’t like spice. I will make again in a different pan so I can post a pic. Delish

      Reply
      • LarishaBernard

        February 10, 2021 at 8:57 pm

        So glad you enjoyed! Thanks for taking time to leave a review.

        Reply

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