Jun 11

Southwest Sweet Potato Breakfast Hash

Southwest Sweet Potato Breakfast Hash | Vegan and Gluten-Free

A case of food blogger writer’s block is a bit like getting all sparkly and shiny for a big event and having that event canceled at the last minute; I’ve got the dress photos, I’ve got the hot date recipe, but the main event writing  is just. not. happening.

When faced with writer’s block, my default solution is to think of every funny/embarrassing thing that has ever happened to me in hopes of narrowing that large pool of silliness down to one story that might grab your attention (prime example: the post about losing my shoe on an interview). After nixing all of my funny/embarrassing stories for this post [e.g., the time I thought my 6th grade crush finally realized I existed when it turned out that my fly was down and he felt compelled to inform me  (cares about others well-being: check) or the time I asked one of the most popular boys in my high school class to the Turnabout Dance over the phone and he responded, “Hold on, let me get my yearbook out so I can see who you are…” Thankfully he followed that statement with a “yes”], I’m left with a blank screen and the realization that although those stories still make me blush, they also make me laugh. Hindsight is 20/20, and the passage of time has the power to transform memories from mildly devastating to pretty darn hilarious.

Now that I’ve aired a few of my teenage grievances, I suppose it’s time to describe this breakfast recipe. Dan recently informed me that I don’t have enough savory breakfast recipes on Blissful Basil, and he’s right. I only have a handful, and the bulk of them were written during my first year of blogging. So, this southwest sweet potato hash was created as the first of many savory breakfast building blocks, and its sturdy, reliable nature serves the purpose well.

Sweet potatoes, yellow onions, and garlic are cooked to slightly-caramelized perfection along with smoked paprika, cumin, and turmeric. A handful of fresh cilantro is folded in to add brightness and balance. The toppings on this dish are truly what takes it from good to delicious; fresh pico de gallo, poblano-spiced guacamole, and a chipotle cream are layered on top of the hash to create a mountain of goodness.

This breakfast contains a wide array of nutrition and although hearty, it’s also incredibly energizing. Rather than weighing you down or giving you a case of post-brunch drowsiness, this breakfast will fuel you far into your day. I love the way all of the flavors (sweet, spicy, citrusy) come together to create such a vibrant and well-balanced dish. This is definitely a new go-to special breakfast in our home, and I hope it becomes one in yours, too.

Southwest Sweet Potato Breakfast Hash | Vegan and Gluten-Free

Southwest Sweet Potato Breakfast Hash | Vegan and Gluten-Free

Southwest Sweet Potato Breakfast Hash | Vegan and Gluten-Free

Southwest Sweet Potato Breakfast Hash | Vegan and Gluten-Free

Southwest Sweet Potato Breakfast Hash | Vegan and Gluten-Free

4.5 from 2 reviews
Southwest Sweet Potato Breakfast Hash
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
For the Sweet Potato Hash
  • 1 tablespoon coconut oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced (about 2 cups)
  • 4 cups peeled and cubed sweet potatoes
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ¼-1/2 teaspoon sea salt or to taste
  • ¼ cup chopped fresh cilantro
For the Guacamole
  • 1 avocado
  • ½ to 1 lime
  • ½ poblano pepper, deseeded and finely diced
  • sea salt, to taste
For the Pico de Gallo
  • 1 cup diced grape tomatoes
  • ½ cup finely diced white onion
  • ¼ cup chopped fresh cilantro
  • sea salt, to taste
For Chipotle Cream (Optional)
  • ½ cup coconut cream
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 tablespoon water
  • ¼ teaspoon sea salt or to taste
For the Sweet Potato Hash
  1. Heat the coconut oil in a large skillet over medium heat. Add in the garlic, yellow onion, sweet potatoes, paprika, cumin, turmeric, and sea salt. Let the mixture cook for 20-25 minutes, stirring just every few minutes so that the potatoes have a chance to develop a slight caramelization.
  2. Once the sweet potatoes are tender, turn off the heat and stir in the fresh cilantro.
For the Guacamole
  1. As the sweet potato hash cooks, scoop the flesh of one avocado into a bowl and mash it with a fork. Stir in the juice of ½ to one lime (or to taste), the diced poblano pepper, and sea salt, to taste.
For the Pico de Gallo
  1. Add the tomatoes, white onion, cilantro, and sea salt to a small bowl and stir.
For the Chipotle Cream
  1. Add the coconut cream, chipotle peppers, water, and sea salt to a blender. Blend on high for 1-2 minutes or until the mixture is almost completely smooth.
To Assemble
  1. Scoop the sweet potato hash onto plates and top with the pico de gallo, guacamole, and a drizzle of the chipotle cream.



  1. Lovely photography!! This dish is perfect for brunch!!

    • Thanks for your sweet words, Ami! It’s definitely a great one for brunch; a little too time-intensive for a weekday breakfast but one that will impress on a weekend!

  2. That looks like an exceptional start to the day – fantastic recipe :)

  3. I have never had sweet potatoes for breakfast and now I’m wondering why?? This looks phenomenally delicious! I absolutely love sweet potatoes and always put smoked paprika on them. I’m kind of addicted to the spice. I’ll definitely need to try this for breakfast sometime when I have a little extra time in the morning…it’s always rush rush with my daughter :)

    • I’m completely addicted to spice, too! I have a heavy hand when it comes to hot sauce and/or anything spicy. I hope you have the chance to try this one morning when you have a bit more time! :)

  4. Those ingredients sound delicious together….can’t wait to try it.

  5. This looks seriously delicious! I need this kind of breakfast in my life…

  6. I made this for my fiancé the other day and he was in heaven! Asked for a second helping and said this was the best thing I ever made for him. The flavors go so well well together! Thanks for the recipe, I’m sure I’ll be making it a lot in the future :-)

    • Hi, MaryAnn! Thanks for taking the time to comment with such awesome feedback! I’m so glad that you and your fiancé enjoyed it so much; what a compliment that he said it was the best thing you ever made him! I’m humbled and flattered :)

  7. My boyfriend and I made this for brunch this weekend and we absolutely loved the hash and the pico but had a little issue with the guacamole that we are still struggling to understand. We used the 1 avocado, juice from 1 lime, 1/2 poblano pepper, and sea salt as described yet when we went to eat the guacamole, it was overwhelmingly limey. Like, assaulting how limey it was. We even added three additional avocados (because we love guac and hoped this would calm down the lime) but it barely helped. Did you happen to use an abnormally small lime in your guacamole or did we miss a vital step somewhere? Thanks!

    • Hi, Madison! I’m so glad you had the chance to make this recipe and enjoyed the hash and the pico. Regarding how limey the guacamole was, I’m so sorry about that! It shouldn’t be overwhelmingly limey, but it’s definitely more on the citrusy side than traditional guac to help balance the savory notes in the hash. The limes I use are typically about 1 1/2 inches in diameter, but winter citrus fruit can be a lot larger and juicier than spring/summer citrus (when I made the recipe) because it’s in season. Having to add three additional avocados and still having it be overwhelming seems a bit extreme though, so it might have just been a very intense/juicy lime. I’ll add a note in about this, but because citrus can vary in size I typically start with a small amount and keep adding in a bit more until it meets my taste preferences. I hope this helps in the future, and thanks for the feedback!

  8. Made this for Easter brunch today and it was a hit, even with the meat eaters! :) I’ll admit, I was super lazy and bought some pico de gallo from a local Mexican restaurant and guacamole from TJ’s, but altogether everything tasted delicious. Perfect combo of flavors!

    • Hi, Stephanie! It’s always awesome to hear that a recipe was a hit with everyone, meat-eaters included. Totally understand buying the pico and guacamole from TJ’s, as sometimes it can be a bit cumbersome to make every element from scratch. Plus, their pico and guac is delicious, so why not? Thanks for taking the time to share your feedback!

  9. Hi there,

    This might be a dumb question but I haven’t made a lot of sweet potato dishes. I’m assuming the potatoes are peeled, but are they also baked first? Thank you!

  10. Johnny Ocampos says:

    Amazing! I love potato since I was a kid. So lucky I found this recipe. I will try to make one if I have time. Thank you! Let me also share something, I also follow one website which talks about vegan food and fitness, http://www.bodybyblasian.com/
    take care!


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