The Healthy Family and Home™

menu icon
subscribe
search icon
Get my Real Vegan Method™ App! →

Spicy Red Pepper and Spinach Sweet Potato Hash Browns

5 from 7 votes
Published: · Last Updated: by · This post may contain affiliate links · 12 Comments
Jump to Recipe Print Recipe

This Spicy Red Pepper and Spinach Sweet Potato Hash recipe is an easy and healthy dish you'll want to make over and over again. It's a versatile plant-based recipe that's perfect for a side-dish or savory breakfast and is a one-skillet recipe that's ready to serve in about 30 minutes! 
Spicy Red Pepper and Spinach Sweet Potato Hash Browns | The Healthy Family and Home

Here's Why This Recipe Works

My top 3 favorite reasons:

  1. It's A One-Skillet Meal
  2. It's A Savory Breakfast Recipe
  3. Made With Clean, Real Food Ingredients

You'll love this healthy plant-based recipe because it's vegan, gluten-free, dairy-free, nut-free, paleo-friendly, and Medical Medium® Compliant.

Feel Good About What You Eat text graphic

 

Spicy Red Pepper and Spinach Sweet Potato Hash Browns | The Healthy Family and Home

Spicy Red Pepper and Spinach Sweet Potato Hash Browns | The Healthy Family and Home

Karielyn's Expert Tips + Ingredient Substitutions

Here are some of my expert tips to make this recipe perfectly:

Sweet Potatoes: These will need to be peeled and cubed before adding them to your skillet. In addition, you could also use white potatoes as a substitute.

Onion: Any variety of onions will work, however, I do not recommend using a sweet onion since this is a savory recipe.

Avocado Oil: This can be substituted with organic extra-virgin olive oil. You could also substitute the oil with (2) tablespoons organic veggie broth to keep the recipe oil-free. Just make sure the veggie broth doesn't contain citric acid.

Garlic: Freshly crushed garlic will give the best flavor and nutritional benefits, but it can be substituted with organic ground garlic.

Red Pepper Flakes + Ground Black Pepper + Ground Cayenne Pepper: Feel free to adjust the amounts to your preferences or even omit if you don't like spicy foods or will be serving this dish to children.

Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.

Red Bell Pepper: This can be substituted with orange or yellow pepper, or even omitted if you prefer.

Spinach: This will give the recipe extra nutritional benefits but it could be substituted with kale or arugula or even omitted if you prefer.

Chia Seeds: Again, this ingredient gives the recipe extra nutritional benefits and a slightly "crunchy" texture, but they can be omitted if you don't like them or don't have any on hand.

Serving Size: This recipe will make approximately (4) cups of hash. Nutritional information is for (1) cup which is (1) serving.

 

Subscribe To Newsletter | The Healthy Family and Home
Spicy Red Pepper and Spinach Sweet Potato Hash Browns | The Healthy Family and Home

Spicy Red Pepper and Spinach Sweet Potato Hash

This Spicy Red Pepper and Spinach Sweet Potato Hash recipe is an easy and healthy dish you'll want to make over and over again. It's a versatile plant-based recipe that's perfect for a side-dish or savory breakfast and is a one-skillet recipe that's ready to serve in about 30 minutes! 
Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | Paleo-Friendly | Medical Medium® Compliant
5 from 7 votes
Print Pin Review
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings
Calories : 167

Equipment

Ingredients

For the hash:

  • 3 cups organic sweet potatoes (peeled and cubed)
  • 1 cup organic onion (diced)
  • 2 teaspoons 100% pure avocado oil
  • 2 cloves organic garlic (freshly crushed)
  • 1 tablespoon organic red pepper flakes
  • ½ teaspoon Himalayan pink salt
  • ½ teaspoon organic ground black pepper
  • ⅛ teaspoon organic ground cayenne pepper

For the add-ins:

  • ½ cup organic red bell pepper (diced)
  • 1 cup organic baby spinach (chopped)
  • 2 tablespoons organic chia seeds
US Customary - Metric

Instructions

Prep the veggies:

  • Peel and cube the sweet potatoes, dice the onion and red bell pepper, chop the spinach into thin strips.

Prepare the hash:

  • Add all ingredients for the hash to a non-toxic skillet and lightly saute' on medium heat for approximately 20 minutes, or until the sweet potatoes are soft and slightly crispy on the outside.
  • Taste and adjust the seasonings to your preference.

Add the add-ins:

  • Add the add-ins (diced red bell peppers, chopped spinach, and chia seeds) and gently toss for about 1-2 minutes, or just long enough for the spinach to wilt.
  • Remove from heat, garnish with fresh chopped spinach and serve.

Recipe Notes

Recipe slightly adapted from: "The Chia Cookbook" by Janie Hoffman
Sweet Potatoes: These will need to be peeled and cubed before adding them to your skillet. In addition, you could also use white potatoes as a substitute.
Onion: Any variety of onions will work, however, I do not recommend using a sweet onion since this is a savory recipe.
Avocado Oil: This can be substituted with organic extra-virgin olive oil. You could also substitute with (2) tablespoons of organic veggie broth to keep the recipe oil-free. Just make sure the veggie broth doesn't contain citric acid.
Garlic: Freshly crushed garlic will give the best flavor and nutritional benefits, but it can be substituted with organic ground garlic.
Red Pepper Flakes + Ground Black Pepper + Ground Cayenne Pepper: Feel free to adjust the amounts to your preferences or even omit if you don't like spicy foods or will be serving this dish to children.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Red Bell Pepper: This can be substituted with orange or yellow pepper, or even omitted if you prefer.
Spinach: This will give the recipe extra nutritional benefits but it could be substituted with kale or arugula or even omitted if you prefer.
Chia Seeds: Again, this ingredient gives the recipe extra nutritional benefits and a slightly "crunchy" texture, but they can be omitted if you don't like them or don't have any on hand.
Serving Size: This recipe will make approximately (4) cups of hash. Nutritional information is for (1) cup which is (1) serving. 

Nutrition Information

Serving: 1svg | Calories: 167kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Sodium: 388mg | Fiber: 7g | Sugar: 7g | Calcium: 96mg
Course:Breakfast,Side Dish
Cuisine:American
Recipe Author: Karielyn Tillman

Copyright Notice

The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.

Did You Make This Recipe?Leave a Rating + Comment Below!

Want More Healthy Plant-Based Potato Recipes?

Check out these:

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! : )

More Side Dish Recipes

Comments

  1. Jeanette S. says

    5 stars
    It was so crispy and delicious! Perfect for breakfast and easy to prepare as well. Thanks for sharing!

    Reply

    • Karielyn Tillman says

      Hi there Jeanette! I'm so glad to hear that you enjoyed the recipe! Thanks for trying it out and for letting me know you liked it 🙂

  2. Anita says

    5 stars
    Delicious meal and a great alternative, as I always make my sweet potato in the oven. I have added pumpkin seeds and would use more spinach next time, just as it really disapears when wilted. Thank you for this recipe!

    Reply

    • Karielyn Tillman says

      Hi there Aneta! I'm so glad to hear you enjoyed the recipe!

      Yes, isn't it amazing that you can fill an entire skillet full of fresh spinach and after it's cooked, you're left with about 1/4 cup lol?

      Definitely feel free to add more spinach (more is always better!) and the added pumpkin seeds sound amazing.

      Thanks for trying out the recipe and for taking the time to let me know you liked it...I sincerely appreciate it 🙂

  3. Jenny D says

    5 stars
    I am seriously addicted to sweet potatoes. I already had all the ingredients on hand so it was a breeze to make. Thanks for the great recipe!

    Reply

    • Karielyn says

      Hi there Jenny! Me too! I'm so glad to hear you enjoyed the recipe and thanks for stopping by 🙂

  4. Sarah Grace says

    5 stars
    Love all the ingredients in this dish. Also I LOVE my sweet potatoes, so making this a healthy dish was a no brainer and is making me want to make it for the second time this week 🙂

    xo,
    Sarah Grace

    Reply

    • Karielyn says

      Hi there Sarah Grace! I love sweet potatoes too and I'm glad to hear you enjoyed it!

      Thanks so much for stopping by 🙂

  5. Rebecca says

    5 stars
    Made this last night and gobbled it all up!! What a fantastic healthy hash!

    Reply

    • Karielyn says

      Hi there Rebecca! I don't know if I should admit this, but I practically ate the entire batch all by myself lol! Thanks so much and I appreciate you stopping by 🙂

  6. Sarah says

    5 stars
    Loved all the ingredients...especially the addition of chia seeds which was so creative! Can't wait to make it again.

    Reply

    • Karielyn says

      Hi there Sarah! I know..the chia seeds give it a unique twist and ups the nutritional profile! Thanks so much and I appreciate you stopping by 🙂

5 from 7 votes (1 rating without comment)

Share Your Thoughts Below

Your email address will not be published. Required fields are marked *

Recipe Rating