Sweet Potato Hash Recipe | Diethood
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This roasted sweet potato hash with onions and herby oregano is an effortless side for all your brunch menus. The sprinkle of tangy feta cheese and spicy black pepper take it to the next level!
Why I Love This Sweet Potato Hash Recipe
The sweet potatoes have a naturally buttery interior that make the perfect morning bite.
- Made in a sheet-pan. There’s very little effort and clean-up involved.
- Great for brunch. It’s easy to make large amounts for the whole family and pairs well with brunch dishes.
- Beginner-friendly. Anyone can nail a toss-and-roast recipe like this sweet potato hash.
- Versatile. Serve it with eggs, pancakes, sausages, bacon, or your favorite breakfast mains.
Recipe Ingredients
Tender sweet potatoes and tangy feta cheese create the perfect flavor balance.
- Butter – You can use non-stick or cooking spray.
- Sweet potatoes – Purple sweet potatoes are also okay.
- Yellow onions – White onions are a good swap.
- Olive oil – Feel free to use avocado or coconut oil.
- Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
- Oregano – Go for dried parsley if you prefer.
- Feta cheese – Goat cheese works too.
How to Make Sweet Potato Hash with Onions & Feta
Once everything is seasoned, just let it roast until done. Scroll to the bottom of the post for the full recipe card.
- Prep the oven. Preheat the oven to 450˚F. Grease the baking pan with butter and set it aside.
- Toss everything. Mix the sweet potatoes, onions, and olive oil in a bowl until well combined. Season with salt, pepper, and oregano. Toss again.
- Roast it. Spread out the veggie mixture in the baking pan in a single layer. Pop it into the oven for 10 minutes. Stir the veggies and bake for another 10-15 minutes or until fork-tender.
- Serve. Remove the pan from the oven. Sprinkle it with feta cheese, serve, and enjoy!
Tips and Variations
- Add leftovers. Stir in leftover veggies, like these Roasted Potatoes and Carrots during the last 10 minutes in the oven to reduce food waste.
- Avoid over-crowding. Use a large baking sheet so the veggies have a bit of space between them. This allows the heat to flow through and around them evenly. If they’re piled on top of each other or packed in, some pieces will turn out raw. Bake in batches if your baking sheet isn’t large enough.
- Mix it in the pan. Reduce clean-up by adding all of the ingredients to the baking pan and gently mixing them there. You don’t necessarily need a bowl for tossing.
- Add more veggies. Mix 1-2 cups chopped bell peppers, sliced mushrooms, carrots, or parsnips. Bake as usual for a heartier bite.
- Spice it up. Toss the veggies with 1-2 teaspoons paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper for extra depth.
- Give it a protein boost. Once ready, mix in 2 cups shredded rotisserie chicken, sliced Air Fryer Turkey Breast, or sliced breakfast sausages.
Serving Suggestions
This sweet potato hash is the perfect breakfast or brunch side. Pair it with some fluffy Buttermilk Pancakes and crispy bacon. My Sheet Pan Eggs or Baked Eggs in Tomato Cups are other great options. A sunny side-up egg works too. For something a little fancier, go for my Spinach Quiche.
How To Store & Reheat Leftovers
Store leftovers in an airtight container and keep them in the fridge for up to 4 days. To reheat it, microwave it for 30 seconds, stir, and microwave again until warm. If it’s frozen, reheat it in the oven at 350F for 20-25 minutes. I also love keeping some in the freezer for lazy weekends, but freeze it without the feta for up to 3 months. Thaw it overnight in the fridge or reheat it straight from frozen.
More Sweet Potato Recipes
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Preheat oven to 450˚F.
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Butter a large baking pan or dish and set aside.
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Add the chopped sweet potatoes, onions, and olive oil in a bowl and mix.
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Season with salt, pepper, and oregano; mix together and transfer the sweet potato mixture to the prepared baking dish in a single layer.
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Roast for 20 to 25 minutes, stirring once halfway through cooking, and cook until the potatoes are fork-tender.
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Remove from oven and sprinkle with feta cheese before serving.
- Don’t overcrowd: Spread the veggies on a baking sheet for even cooking.
- Simplify cleanup: Mix the ingredients directly in the baking pan to avoid extra dishes.
- Boost flavor: Add 1-2 cups of chopped veggies like bell peppers, mushrooms, carrots, or parsnips.
- More Vegetables: Season the veggies with a mix of paprika, garlic, and onion powders and a hint of cayenne.
- Protein: Stir in cooked shredded chicken, sliced turkey breast, or breakfast sausages after baking.
Calories: 155 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 11 mg | Sodium: 186 mg | Potassium: 323 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 10755 IU | Vitamin C: 4 mg | Calcium: 106 mg | Iron: 1 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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