Potato and sweet potato hash will soon be your go to dish to feed a home full of guests or hungry family members for a late breakfast or cozy dinner. Made simply on a sheet pan, you’ve got golden potatoes and sweet potatoes, served up with crispy ham and topped with eggs. This one-pan meal is quick to prepare — you prep the ingredients in phases and then nestle them on the pan so that everything is cooked perfectly. Then it’s all topped with avocado slices and fresh cilantro and served with salsa and hot sauce. This recipe is naturally gluten and dairy free, so it’s perfect for all your guests and loved ones, even those with dietary restrictions.
So warm up the oven, start chopping, and soon you’ll have a cozy meal to feed your whole family. Then grab a cup of tea or mug of coffee and settle in for a nice long chat with those you love. It turns out that feeding a crowd can be simpler than it seems!
(A few other breakfast options for you if you’re more in the baking mood: Gluten Free Pumpkin Bread and Gluten Free Pumpkin Muffins with Chocolate Chips.)
I know you’ll love this potato and sweet potato hash. Let’s dig in!
The STORY: Are You Team Potato or Team Sweet Potato?
There is an imaginary but persistent line that runs through my family. It divides us into our separate camps, and there is not a lot of mingling going on. We have Team Potato on one side, and Team Sweet Potato on the other.
These photos make it seem like we all co-exist in perfect harmony, but that is simply not true, I have to admit. The Team Potato die-hards, in particular, are hostile to us Team Sweet Potato types. They say sweetness should be nowhere near a potato.
What is this? Utter sacrilege. Sweetness is welcome anywhere and everywhere! Potatoes are certainly no exception.
But, I am a tolerant (if slightly judgmental) person, and so I humor my Team Potato loved ones. In real life, I pile my potatoes into separate little piles — the gold with the gold, the orange with the orange, and so on. All so that later, when it’s time to crack the eggs into wells, I can maintain the potato segregation necessary to keep the peace.
That way everyone can be happy, and we can eat our meal in harmony. A starchy sort of truce, I suppose!
The INGREDIENTS: Your Favorite Potatoes + Onions, Ham, & Eggs
Here I describe the recipe’s key ingredients, with tips on brand suggestions and potential substitutions. Make sure to check the recipe card for a full list of ingredients and quantities.
- Potatoes & Sweet Potatoes: Here I used a combination of gold potatoes with orange and purple sweet potatoes (aka garnet yams and Charleston sweet potatoes). The contrasting colors make for a beautiful spread, but feel free to use whatever you have on hand and prefer.
- Red Onion & Garlic: I used a red (aka purple) onion because of the lovely color, but feel free to use what you have. If you don’t have any garlic cloves lying around, you can also sprinkle the whole pan with a granulated garlic or garlic powder.
- Greens: Being dairy free, I often try to sneak a little kale into my dishes — for the calcium, but it also adds flavor and color. Feel free to leave this out though.
- Ham: I am a big fan of using chopped ham slices in place of bacon. (Feel free to use bacon though if you would prefer. I know how many bacon lovers are out there!) I prefer working with ham because it’s less messy to work with and more forgiving — if you don’t get it completely crisp, it’s not an issue.
- Eggs: Topping the hash with fresh eggs adds protein, richness, and beautiful color.
The STEPS: How to Make Potato and Sweet Potato Hash
The Overview: Making the Hash
Potato and sweet potato hash is simple and straightforward to make. You chop the potatoes, then get them roasting while you prep the other ingredients. Once the potatoes are getting golden and starting to crisp around the edges, you top with the eggs and wait for the magic to happen!
The Process: A Visual Step-by-Step
Here is a visual overview of the process — check out the recipe card for the full instructions.
The Notes: Serving Suggestions
Serve this potato and sweet potato hash with avocado slices and fresh cilantro. You could also make a spread of it and put out sour cream or yogurt (dairy or dairy free), shredded cheese (dairy or dairy free), pickled red onions, green onion, sliced jalapeño, lime sections, and hot sauce options like Cholula, along with fresh salsa. Then let everyone build their own plate! You’ll have a warm, nourishing meal that is simple, fresh, and soooo delicious.
More Ideas: A Few Other One-Pot Meals
Looking for other yummy gluten free and dairy free recipes? Here are a few ideas to consider (not trying to make you hungry or anything):
Leave a comment to let me know how it goes, have fun, and remember:
Cooking is an act of love — be proud of yourself for creating joy & healing in the world!
Potato and Sweet Potato Hash + Eggs & Crispy Ham
Ingredients
- 1.5 lb potatoes – gold, sweet, or a combination of both
- 1 red onion
- 3 cloves garlic
- 5-8 sprigs fresh thyme
- 1 cup kale
- 4 slices ham
- 4-5 tablespoons olive oil
- 6 eggs
- 1 1/2 teaspoon salt – plus more to taste
- smoked sweet paprika
- black pepper
- flaked salt
Instructions
Prep
- Preheat the oven to 425°F.
- Line a sheet pan with parchment paper.
Roast the Potatoes
- Wash the potatoes and remove any eyes (no need to peel). Cut into roughly 1/2 inch cubes so they cook evenly.• 1.5 lb potatoes
- Toss the potatoes with a healthy drizzle of olive oil and a generous amount of salt, then arrange on a single layer on the sheet pan. Roast for 10 minutes.
Add the Aromatics
- While the potatoes are roasting cut the onion into 1/2 inch wedges and mince the garlic. Toss with a little olive oil and salt.• 1 red onion• 3 cloves garlic
- After the potatoes have cooked for 10 minutes, scatter the onion and garlic across the pan, tucking them in between the potatoes. Break the thyme into smaller sprigs (removing any thick, woody stems), and nestle the small sprigs among the potatoes.• 5-8 sprigs fresh thyme
- Return to the oven and roast for another 10 minutes.
Add the Kale and Ham
- While the veggies are roasting, chop the kale leaves into bite size pieces, finely chopping any thick stems. Toss with a little olive oil and salt.• 1 cup kale
- Cut the ham into small, bite size pieces.• 4 slices ham
- After 20 minutes total cooking time, the potatoes should be getting tender but not yet deeply browned. Make some space to nestle the kale in between the veggies. Then make space at the ends of the sheet pan, and spread out the ham along the ends so it can crisp around the edges.
- Return to the oven for 15 minutes.
Finish the Veggies & Add the Eggs
- After 15 minutes, check the pan — everything should be starting to brown and smell deeply delicious. If not, give it another 3–5 minutes until the edges of the potatoes are brown, the onions are beginning to caramelize, and the kale is lightly crisp.
- Once the potatoes are golden at the edges, make 6 small wells in the hash. Gently crack an egg into each one.• 6 eggs
- Season the eggs with flaked salt, then sprinkle smoked paprika and black pepper over the whole pan.
- Return to the oven and bake for 6–8 minutes, until the whites are mostly set and the yolks still have a slight jiggle (or cook to your liking).
Notes
- Serving: Top with sliced avocado and fresh cilantro. Serve straight from the pan with salsa or hot sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Making It Vegan: This hash is easy to make vegan — simply leave out the ham and eggs. Consider seasoning with an umami blend to add extra richness and flavor. If you are cooking for only one vegan loved one, you can also leave a corner of the dish without any ham or eggs.
The POSTSCRIPT
FAQs
Absolutely. Yukon gold, russet, or red potatoes all work well in this recipe. You can also use all sweet potatoes if you prefer. Just cut everything into similar-sized pieces so the potatoes cook evenly.
For the crispiest potatoes, spread them into an even layer so the potatoes have room to brown instead of steam. Then let them cook long enough until they are turning golden around the edges before adding the eggs. A little patience will make all the difference!
Yes, you can cook the hash in advance (without adding the eggs) and refrigerate it for up to 3 days. Then reheat and add freshly cooked eggs just before serving for the best texture. I find this meal works best though when served fresh from the oven.
Once the potatoes are tender and the hash is fully cooked, use a spoon or spatula to make small wells in the mixture. Crack an egg into each well, then return to the oven and cook until the whites are set and the yolks are done to your liking. I know it sounds a bit impossible, but it actually works really well!
The Mulberry Moment
It’s poppy season here in Northern California! I snapped this shot on a recent hike.