There’s just something magical about a skillet of golden sweet potatoes and deeply caramelized onions. It smells like home, tastes like comfort, and sneaks in a bit of elegance with the earthy lift of fresh rosemary. Whether you’re fixing brunch or dressing up dinner, this sweet potato hash is the kind of dish that makes everyone ask for seconds. Cozy, vibrant, and downright delicious!
Why You’ll Love This Recipe
This hash has become a go-to in our house for lazy weekend brunches and as a cozy weeknight side. It’s one of those dishes that feels fancy, but totally doable—even on your busiest days.
- Full of flavor: Smoky, sweet, and herby all in one pan
- Customizable: Add eggs, greens, or your favorite protein
- Meal-prep friendly: Caramelize those onions ahead of time
- Gluten-free & easy to make dairy-free: Just skip the butter
- Perfect anytime: Brunch, dinner, or even a solo “breakfast-for-dinner” treat
Ingredients Breakdown
Essentials
- 2 large sweet potatoes (1.5–2 lbs), peeled & diced into 1/2-inch cubes
- 1 large red onion, thinly sliced
- 2–3 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter (or extra olive oil for dairy-free)
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes (optional)
- Salt and black pepper to taste
Pro Tips
- Add a pop: Stir in the zest of 1 lemon + a squeeze of juice at the end
- Need extra color? 1/2 red bell pepper, diced, adds sweetness & snap
- Boost the greens: Toss in 2 cups baby spinach or chopped kale
- Brunch magic: Top with eggs (fried or poached!) or cooked bacon/sausage
- Finish strong: Sprinkle with parsley or crumbled feta if you like
Step-by-Step Instructions
- Caramelize the onions:
In a large skillet over medium-low heat, melt the butter with 1 tbsp olive oil. Add the sliced onion and a pinch of salt. Cook slowly, stirring every few minutes, for about 20–25 minutes, until deeply golden and sweet. If anything sticks, add a splash of water to deglaze. Stir in the garlic during the final 2–3 minutes. Remove onions and set aside. - Cook the sweet potatoes:
In the same skillet, add the remaining 1 tbsp olive oil and raise heat to medium-high. Add the diced sweet potatoes in an even layer. Season with salt, pepper, rosemary, and smoked paprika. Let them cook undisturbed for 5–7 minutes to form a golden crust. Stir and continue cooking for 8–10 more minutes, until fork-tender and browned. If using peppers, add them halfway through. - Bring it all together:
Return the caramelized onions to the skillet. Stir to combine. If adding spinach or kale, fold it in now and cook just until wilted, 1–2 minutes. - Finish & serve:
Taste and adjust seasoning. A dash of lemon zest or squeeze of juice brightens everything beautifully. Sprinkle with fresh parsley and serve warm.
Chef’s Tips and Tricks
- Don’t rush the onions: Low and slow is key for that deep, jammy flavor
- Use a big skillet: Overcrowding makes potatoes steam instead of crisp
- Cut even cubes: For even cooking and golden edges
- Make it ahead: Caramelize your onions in advance for a speedy weeknight version
- Add greens last: They only need a minute or two to wilt
Recipe Variations and Serving Suggestions
- Make it a meal: Top with sunny-side-up eggs or crispy bacon
- Southwest twist: Add black beans, corn, and a dash of cumin
- Spice it up: A few dashes of hot sauce or chipotle powder go a long way
- Cheesy delight: Crumble in goat cheese or feta right before serving
- Party platter: Serve in a warm dish topped with eggs for a brunch buffet
FAQs
Can I use pre-cooked sweet potatoes?
You can, but they’ll be softer and may not crisp up as nicely. If using leftovers, sauté just long enough to get some color.
What does caramelizing onions do?
It brings out their natural sugars, turning them golden, sweet, and rich—basically onion magic!
What pan should I use?
A 12-inch cast iron or nonstick skillet works best to let everything crisp and caramelize without crowding.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 red onion, thinly sliced
- 2–3 garlic cloves, minced
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter (or olive oil)
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional: chili flakes, bell pepper, greens, lemon zest, parsley, eggs or bacon for serving
Instructions:
- Heat 1 tbsp olive oil and butter in skillet. Add onions with pinch of salt and caramelize for about 25 minutes, adding garlic in final 2–3 minutes.
- Remove onions. Add 1 tbsp olive oil and sweet potatoes. Season with salt, pepper, rosemary, and paprika. Cook undisturbed for 5–7 mins, then stir and cook another 8–10 mins until tender and browned.
- Return onions to skillet. Stir in optional greens if using. Season with lemon zest or juice. Garnish with parsley.
- Serve topped with fried eggs, crispy bacon, or a sprinkle of cheese if desired.
Nutrition: Approx. 220 calories per serving (without eggs or toppings)
If you give this Sweet Potato Hash a try, I’d love to hear how it turned out! Leave a comment below, tag me on social @TheKitchensAid, or share your own twist—it always makes my day to see your creations!
