Two-Part Root Vegetable Hash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty breakfast hash featuring two equal parts of roasted potatoes and sweet potatoes, creating naturally sweet and savory layers that complement each other perfectly. This american-inspired breakfast ready in about 45 minutes combines olive oil, small, diced onion, minced garlic into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and diced into 1/2-inch cubes russet potatoes
• 1 lb, peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 small, diced onion
• 2 cloves, minced garlic
• to taste salt
• to taste pepper
• 2 tbsp, chopped chives

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 lb diced russet potatoes and 1 lb diced sweet potatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet.
2. Step 2: Roast for 25-30 minutes, stirring once halfway through, until golden brown and crisp around the edges.
3. Step 3: While potatoes roast, heat a skillet over medium heat and add 2 cloves minced garlic and 1 small diced onion. Cook for 5 minutes until onion is soft and translucent, stirring occasionally.
4. Step 4: Once potatoes are done, add them to the skillet with the onions and garlic, stirring to combine.
5. Step 5: Cook for 2 minutes to heat through, then sprinkle with 2 tbsp chopped chives. Serve hot.