This Sweet Potato and Russet Hash is the perfect balance of textures- tender and caramelized sweet potatoes meet perfectly crisp russets, all cooked up in one pan with simple seasonings.
I love mixing russet potatoes into my sweet potato hash. Don't get me wrong, I adore sweet potatoes like in my Vegan Sweet Potato and Peanut Stew and Creamy Sweet Potato and Chickpeas, but all that sweetness needs a little balance. The russets crisp up beautifully while the sweet potatoes stay soft and caramelized. I think it's a great flavor and texture combo.
I sometimes pair it with either some Baked Pesto Tofu, Trader Joe's Soy Chorizo, or vegan sausage or crumbles to mix with the hash. I also love to top it with creamy avocado or a dollop of pesto.
For more delicious potato recipes, try Cauliflower Potato Soup, Zucchini and Potato Soup, or Vegan Two-Potato Anna.
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Why I Love This Recipe
- The mix of sweet and russet potatoes gives the perfect balance of earthy and caramelized.
- Made all in one pan!
- Totally flexible: Works as breakfast, brunch, or a cozy dinner side.
- Great for meal prep. I like to parboil the potatoes ahead of time and keep them in the fridge, then toss this recipe together fresh every time.
- Vegan-friendly and family-approved.
Ingredients
Potatoes: Scrub and wash well before dicing them evenly. Choose sweet and white potatoes that are similar in size.
Sweet Potatoes: Note that in the U.S., many supermarkets label orange-fleshed sweet potatoes as "yams," even though they're not actually yams.
See the printable recipe card for quantities and a full list of ingredients.
Variations
- Toss in chickpeas, crumbled tofu, or vegan sausage for a heartier meal. Make it a Trader Joe's recipe by adding about ½ cup of their delicious Soy Chorizo.
- Add chili flakes, or a dash of hot sauce, for a kick.
- Add some vegan bacon bits for garnish.
- Drizzle with a touch of maple syrup or balsamic glaze before serving.
How To Make Sweet Potato and Russet Hash
See the complete printable recipe card below for the details.
Step 1: Prep the veggies: Dice the sweet potato, russet potato, red pepper, and red onion into small cubes for even cooking. Finely mince the garlic.
Step 2: Optional - Parboil the potatoes: Bring a pot of salted water to a boil. Add the diced sweet and russet potatoes and cook for about 5 minutes, until tender but still firm. Drain well and set aside. Note: This is great for meal prep. Boil them and keep them in the fridge. And use them the next day.
Step 3: Sauté the potatoes: In a large skillet, heat olive oil over medium heat. Add the parboiled potatoes and cook for 5-7 minutes, stirring occasionally, until they start to brown and crisp up.
Step 4: Add the aromatics: Add the red onion, red bell pepper, and garlic to the skillet. Continue cooking for another 5-6 minutes until the veggies soften and everything begins to caramelize.
Step 5: Season: Sprinkle in smoked paprika, cumin, salt, and black pepper. Stir to coat the vegetables evenly in the spices. Cook for a few minutes.
Step 6: Finish and garnish: Toss in chopped parsley or cilantro, stir, and cook for another minute to bring all the flavors together.
Top Tips
- I think a hash tastes best when everything is diced the same size, so I use a chopper. They no longer sell the one I own and pictured in this post, but here is the current best seller on Amazon for your reference.
- Give the potatoes space to crisp. If they are too crowded, they will steam. Use a large skillet or cook in batches.
- It's optional, but a quick 5-minute boil helps the potatoes soften inside while they crisp outside in the skillet.
- Resist the urge to stir too often. Letting them rest between flips gives that golden crust.
Serving Suggestions
- Add creamy avocado slices or a vegan fried egg. I like to add a dollop of Roasted Garlic and Spinach Pesto or Walnut and Kale Pesto.
- Serve with tofu scramble, High-Protein Lupini Bean Seitan or sausage, or a simple side salad.
- Turn it into brunch. Spoon it into a wrap or breakfast burrito with greens and a little hot sauce.
Recipe FAQS
Yes. Use a nonstick pan and a splash of vegetable broth to sauté instead of oil.
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet to bring back the crispiness or microwave for convenience.
As unofficial recipe testers, I love hearing how this Sweet Potato and Russet Hash turns out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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Recipe Card
Sweet Potato and Russet Hash
Equipment
- chopper optional but recommended
Ingredients
- 2-3 tablespoons olive oil or avocado oil
- 1 medium sweet potato diced
- 1 medium russet potato diced
- ½ medium red onion chopped
- 1 medium red bell pepper diced
- 2 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley or cilantro for garnish
For Serving (optional)
- avocado sliced
- roasted garlic and spinach pesto or walnut and kale pesto
Instructions
- Prep the potatoes: Dice both the sweet and regular potatoes into small, even cubes (about ½ inch). This helps them cook evenly and get crispy.
- Par-cook the potatoes (optional but helps cook things faster): Add the diced potatoes to a pot of salted boiling water and cook for 5 minutes, just until slightly tender. Drain well and pat dry.
- Cook the potatoes: Heat oil in a large skillet (cast iron if you have one) over medium heat. Add both types of potatoes, season with a pinch of salt, and cook for 10-12 minutes, stirring occasionally, until they are tender and browning.
- Add the veggies: Stir in the onion, bell pepper, and garlic. Continue cooking for another 6-8 minutes, until everything is tender.
- Season it up: Add the smoked paprika, cumin, salt, and black pepper. Toss everything together to coat and cook for another couple of minutes. Taste and adjust seasoning.
- Serve & garnish: Add the cilantro or parsley and mix. Garnish with optional pesto or avocado slices. You can also top with a fresh squeeze of lemon or lime.
Regi Pearce says
I love this one because it’s so simple but so satisfying. It’s one of those recipes that somehow works for brunch, breakfast, lunch, or a fast dinner side dish.