Sweet Potato and Potato Hash
Oct 27, 2025
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A combination of spuds in this Sweet Potato and Potato hash unlocks the ultimate base for breakfast and brunch. Russet potato, sweet potato and caramelized red onion set the tone for this versatile side dish that I love to serve with fried eggs for a hearty, wholesome meal.
Simple seasoning and a golden, crispy finish make this a go-to for any day of the week. It works perfectly as a side dish for roasted salmon with pesto or tossed into a grain bowl for added texture.
Ingredients for Sweet Potato and Potato Hash
- 1 large russet potato
- 1 large sweet potato
- 1 small red onion
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
How to Make Potato and Sweet Potato Hash
Prep the vegetables: Peel and dice the russet and sweet potatoes into small, evenly sized cubes (about ½ inch). Thinly slice the red onion.
Start the hash: Heat olive oil in a large skillet over medium heat. A Staub Cast Iron Braiser with lid works brilliantly. Add the diced potatoes in an even layer and let them cook, undisturbed, for 5 minutes.
Add onion and season: Stir in the sliced red onion. Season with salt, pepper, garlic powder and smoked paprika. Cover with a lid to trap in the steam and continue to cook for an additional 5 minutes. Remove lid, stir and continue cooking for 15 to 20 minutes longer, flipping every few minutes until potatoes are tender and crispy on the edges.
Finish and serve: Taste and adjust seasoning as needed. Serve warm with a fried egg for breakfast or brunch, or enjoy as a hearty side dish with roasted salmon or the protein of your choice.
Serving Suggestions
This Sweet Potato and Potato Hash is endlessly versatile. Here are a few ways to serve it:
- For breakfast: Top with a fried or poached egg and a sprinkle of chives.
- For brunch: Add a dollop of sour cream or avocado crema and serve with fresh fruit.
- For dinner: Pair it with grilled salmon or a veggie burger.
- Add-ins: Toss in chopped kale or spinach in the last few minutes of cooking for a pop of greens. Finish with a crumble of feta cheese for a little tanginess.
If you’re looking for an oven-prepared potato side, try these Make-Ahead Breakfast Potatoes. They’re great served with any meal of the day.
Frequently Asked Questions
Yes. You can prepare this potato and sweet potato hash in advance and store in an airtight container in the refrigerator. Simply reheat them in the microwave or a skillet to keep the crispy texture.
Absolutely. Yukon Gold or red potatoes also work well in this recipe, as do white sweet potatoes. Mix and match the type of potatoes you prefer. Just be sure to check for fork tenderness, depending on the size and type of spuds you use.
Using a cast iron skillet will help, as well as avoiding an overcrowded pan. Work in batches, if needed. Be sure your skillet is hot before adding the olive oil and heat the oil before adding the potatoes to ensure edges are crisped evenly.
If you’re looking to add additional flavor, try some dried thyme or rosemary for an earthy feel. You also can sprinkle in a bit of chili powder for heat or ground cumin for even more smokiness.
Yes. This recipe is naturally vegan, gluten-free and Whole30 compatible. As such, you can make it if you’re doing a round of Whole30 or Plant-Based Whole30.
Sweet Potato and Potato Hash
Ingredients
- 1 large russet potato, peeled and diced (about 2 cups)
- 1 large sweet potato, peeled and diced (about 2 cups)
- 1 small red onion, thinly sliced
- 3 tablespoons olive oil
- ¾ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced potatoes in an even layer and let them cook, undisturbed, for 5 minutes to develop a golden crust.
- Stir in sliced red onion, along with salt, pepper, garlic powder and smoked paprika. Cover with a lid and cook for an additional 5 minutes. Remove lid and stir, continuing to cook for an additional 15 to 20 minutes, flipping every few minutes.
- Once the potatoes are fork tender and have crisped on the edges, remove from heat. Taste and adjust seasoning as needed.
- Serve warm as a side dish or topped with a fried egg for breakfast or brunch.
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