Ham and Sweet Potato Breakfast Hash

This Ham and Sweet Potato Breakfast Hash is a satisfying meal that cooks well-seasoned sweet potatoes, savory ham, bell peppers, and jalapenos in one skillet. Served with eggs and avocado on top, it’s a hearty and filling recipe to turn to when you want to reduce your food waste or enjoy the best breakfast-for-dinner meal ever!

There are two things we love in our house: (1) Never letting our holiday leftovers go to waste and (2) breakfast. That includes breakfast for dinner!

This sweet potato hash recipe checks both boxes, making it one of our year-round favorites. It’s also a great recipe for after the holidays when you’re craving a freshly cooked meal that’s not too difficult.

This ham and sweet potato breakfast hash makes the leftover Easter or Christmas ham one of the stars of the meal. Leftover deli ham works just as well. Combined with tender sweet potatoes, smoky seasonings, onions, jalapenos, and bell peppers, this breakfast or dinner will fill you up and satisfy your cravings.

Ham and Sweet Potato Hash Ingredients

As long as you have ham and a sweet potato in your kitchen, you can make this easy breakfast hash. The rest of the ingredients are straightforward and customizable. This is what you need:

• Sweet potato (peeled and diced)
• Chopped fresh veggies, like yellow onion and bell peppers. You can use any color you like, but red bell pepper is my personal favorite.
• Jalapeno, which adds just the right amount of spice.
• Olive oil
• Ham. As one of the best leftover ham recipes, you can make this breakfast hash whenever you need to use up the leftover holiday ham in your fridge. Even leftover deli ham or ham steak would work well here.
• Seasonings, including my All-Purpose MSG Seasoning and smoked paprika or chili powder. Use chili powder if you can handle the heat or smoked paprika for a smokier flavor profile.

(full list of ingredients and quantities can be found in the recipe card below)

Street Smart Nutrition Tip: If you’re worried that the jalapeno will make the hash too spicy, slice the pepper in half and use a spoon to scrape out the veins and seeds beforehand. That’s where most of its capsaicin is, AKA the stuff that makes jalapenos spicy. You can also try a variety with less heat, like a poblano pepper. 

Swaps and Substitutions

This sweet potato breakfast hash is so much fun to play around with. Make it with even more leftovers or head to the store to pick up a few things to make a version you’ve only dreamed of. 

Are you all out of sweet potatoes? Go ahead and make this with diced Yukon Gold potatoes, Russet potatoes, or another variety of white potatoes. Or, if you have leftover cooked sweet potatoes from the holiday dinner, stir them into the skillet at the end to heat them up.

And there are all kinds of add-ins you can use to make this hash extra meaty or more nutritious. Here are a few ideas:

• The leftover turkey from Thanksgiving would be a great fit, as would shredded chicken or rotisserie chicken.
• Use crumbled Spanish chorizo or a sliced andouille sausage for more smokiness and spice.
• It wouldn’t be breakfast or brunch without crispy bacon mixed in!
• Stir a can of drained and rinsed beans (like chickpeas or black beans) into the hash at the end for extra dietary fiber and protein.
• Mix and match the vegetables as much as you’d like. Sliced leeks and minced garlic cloves can be sauteed with the onions and bell peppers, and chopped kale can be added at the end. 
• Even fruit pairs well with sweet potatoes and ham. Add a peeled and chopped apple or pear to the mix for a little tartness or some orange zest for a pop of tangy citrus.

There are endless ways to put your own spin on this recipe! It’s flexible and forgiving, so it’s a great way to cut down on food waste by adding any extra veggies you have (like mushrooms, brussels sprouts, carrots, red onion, and more). 

Scroll to the Serving Suggestions below for even more ideas.

How to Make Ham and Sweet Potato Breakfast Hash

This is not a super quick recipe, but I think the cooking time is worth it! This order of operations guarantees you don’t overcrowd your pan.

Follow these simple steps to make this ham and sweet potato hash:

1. Heat a large nonstick pan or cast iron skillet over medium heat. Add half the olive oil and cook the diced onions, bell peppers, and jalapenos until fragrant and seared (about five minutes).
2. Transfer to a large bowl, then add the ham to the hot skillet. Sear on medium-high heat for three minutes, or until the edges are browned and crispy. Add to the bowl with the peppers and onions.
3. Add the remaining olive oil and sweet potatoes and cook, 10-12 minutes, until cooked through and browned.
4. Reduce heat to medium-low and add back the cooked ham, onions, and peppers. Add the seasonings and stir to combine. Allow 2-3 minutes to heat through.

Cook the eggs to your liking as the sweet potato cooks. I usually go with a fried egg or scrambled eggs, like what’s pictured in this post.

Street Smart Nutrition Tip: Instead of cooking them separately, you have the option to cook the eggs in the same pan. Crack the eggs on top of the hash, cover the skillet with a lid, and cook until they’re done to your liking.

What to Serve with Ham and Sweet Potato Hash

Eggs are a no-brainer for any good sweet potato hash recipe. But if you’re looking for a plant-based meal, try a tofu scramble instead. This can also be a more budget-friendly option that still provides plenty of protein. 

Speaking of toppings, there are plenty of options to choose from. Try any of these delicious ideas:

• Diced avocados
• Diced tomatoes
• Salsa or pico de gallo
• Crumbled feta or goat cheese or shredded cheddar cheese
• Pickled jalapeno slices if you really dig the spicy jalapeno flavor
• Sliced green onions or fresh chives
• Fresh parsley
• Harissa paste, hot sauce, or crushed red pepper

This recipe makes enough for a family of four but in case you’re serving it to a crowd, have a few more breakfast favorites on the side to make sure everyone gets their fill. You could pair it with this Baked Cinnamon French Toast Casserole for something sweet or keep it classic with toast, muesli, fresh fruit, a frittata, and muffins.

Storing Leftover Sweet Potato Hash

The hash is best when it’s served hot off the stove but if you have leftovers, pack them into an airtight container (without the eggs) and store them in the fridge for up to 3 days.

To reheat the next morning (or any time of day), add the leftover hash to a skillet over medium heat and cook a fresh batch of eggs to serve on top once it’s heated through.

Ham and Sweet Potato Breakfast Hash

5 from 5 votes

This skillet hash is made with sweet potatoes, sliced ham, and plenty of colorful vegetables! The smoky flavors are perfect for breakfast and brunch, but work well for meal prep or breakfast-for-dinner, too.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Print Recipe Rate Recipe Pin Recipe

Servings: 6 servings

Ingredients

• 1 large sweet potato, peeled and diced into 1/4" cubes, about 3 cups
• ½ yellow or sweet onion, diced
• 1 large red or green bell pepper, stem/seeds removed and diced, about 1 cup
• 1 jalapeno, sliced or minced
• 2 tsp olive oil, divided
• 1 1/2 cups cooked ham, diced or chopped
• ½ tsp All-Purpose MSG Seasoning
• ½ teaspoon smoked paprika or chili powder

For Serving

• 4 eggs, fried, over-easy, or scrambled
• 1 large avocado, sliced or diced

Instructions

• Heat a large nonstick skillet or cast iron pan over medium heat. Add half the olive oil and cook the onions, bell peppers, and jalapenos until fragrant and seared (about five minutes).
• Transfer to a large bowl, then add the ham. Sear on medium-high heat for three minutes, or until the edges are browned and crispy. Add to the bowl with the peppers and onions.
• Add the remaining olive oil and sweet potatoes and cook, 10-12 minutes, until cooked through and browned.
• Reduce heat to medium-low and add back the cooked ham, onions, and peppers. Add the seasonings and stir to combine. Allow 2-3 minutes to heat through, then serve hot with eggs, cooked to your liking, and diced avocado.

Notes

As written, recipe yields six small servings or four large servings. No exact measurements needed, so finished recipe may vary.

If storing for meal prep, place in an airtight container and refrigerate. Eat within 3-4 days for best results. Reheat in the microwave or on the stovetop in a skillet over low heat.

Nutrition

Serving: 1 serving, Calories: 210 kcal, Carbohydrates: 17 g, Protein: 11 g, Fat: 11 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Trans Fat: 0.01 g, Cholesterol: 130 mg, Sodium: 597 mg, Potassium: 550 mg, Fiber: 5 g, Sugar: 4 g, Vitamin A: 9128 IU, Vitamin C: 50 mg, Calcium: 44 mg, Iron: 1 mg

Course: Breakfast, Breakfast for Dinner, Brunch

Cuisine: American

Keyword: Ham and Sweet Potato Hash, Leftover Ham Recipe, Sweet Potato Breakfast Hash, Sweet Potato Hash

Sweet Potato Breakfast Hash FAQs

Can I bake the sweet potato hash instead?

You have a couple of options here: (1) Roast the sweet potatoes, onions, and peppers before combining them with the eggs, or (2) prepare the hash on the stove and bake the eggs on top.

(1) Add the sweet potatoes, onions, and peppers to a baking sheet or sheet pan. Spread in a single layer. Drizzle oil or melted butter over top and add the seasonings. Toss to coat, then roast in a 425ºF oven for 30 minutes. Add the jalapeno and leftover ham to the pan, then continue roasting for another 15 minutes. 

(2) Make the sweet potato hash as normal in an oven-safe skillet. Crack the eggs on top and transfer the skillet to a 375ºF oven for 15 to 20 minutes or until the eggs are cooked to your liking.

Just avoid using a casserole dish, which will create more of a steaming effect. Your hash will still taste great, but the potato pieces won’t sear or brown around the edges like with the other cooking methods. 

Can I make this ahead of time?

Yes, this sweet potato hash works well for meal prep and tastes great reheated. You can prepare the hash without the eggs as normal and, once it cools, store it in a covered container in the refrigerator. Reheat it in a large skillet and pair it with freshly cooked eggs when it’s time to eat.

​This savory breakfast is packed with so much flavor! My whole family loves it and I hope yours does, too. 

As always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!