If you are looking for a breakfast dish that feels hearty, wholesome, and packed with vibrant flavor, you are going to adore this Barley and Sweet Potato Breakfast Hash Recipe. It combines tender roasted sweet potatoes with nutty cooked barley and crisp, caramelized veggies to create a beautifully balanced and textured morning meal. This recipe hits all the right notes between healthy and comforting, letting you start your day with a satisfying buzz of energy and warmth that’s both nourishing and delicious.

Ingredients You’ll Need

A white bowl filled with a mix of cooked vegetables including large green Brussels sprouts, orange sweet potato cubes, yellow squash pieces, red bell pepper chunks, and small bits of purple onion. The vegetables are slightly glazed with a light coating of sauce and some small white bits scattered around. At the side of the bowl, a woman's hand holds a wooden spoon partially inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet play a huge role in making this dish a standout breakfast. Each item adds its own unique texture, flavor, or color to keep every bite interesting and inviting.

1 cup cooked barley: Provides a chewy, wholesome base packed with fiber and nutty taste.
1 medium sweet potato, diced: Adds natural sweetness and a creamy bite once roasted.
1 bell pepper, chopped: Brings crispness and a pop of color to the hash.
½ red onion, chopped: Offers savory depth and a mild bite when roasted.
1 tbsp olive oil: Essential for roasting and enhancing the flavors while creating crispy edges.
½ tsp smoked paprika: Introduces a subtle smokiness that complements the sweetness of the potato.
Salt and pepper to taste: To season perfectly and balance all the flavors.
Optional: fried egg for topping: Adds richness and protein for a complete breakfast.

How to Make Barley and Sweet Potato Breakfast Hash Recipe

Step 1: Roast the Sweet Potato

Start by preheating your oven to 425°F (220°C). Toss the diced sweet potato in olive oil, smoked paprika, salt, and pepper to coat evenly. Roasting the sweet potato first at a high temperature ensures it becomes tender inside with slightly caramelized, crispy edges that add wonderful texture to the hash.

Step 2: Add Bell Pepper and Red Onion

After the sweet potatoes have roasted for about 20 minutes, carefully add the chopped bell pepper and red onion to the baking tray. Roast the veggies together for another 10 to 15 minutes. This step softens the onion and pepper just enough to release their sweetness while still retaining a bit of bite, creating a delightful balance alongside the barley.

Step 3: Combine with Cooked Barley

Once the veggies are roasted to perfection, transfer them to a skillet and add the cooked barley. Toss everything together over medium heat to warm through and allow the flavors to meld. This step brings the dish together, ensuring every bite bursts with the smoky, sweet, and savory notes.

Step 4: Optional Egg Topping

For an extra boost of protein and creaminess, top the warm hash with a fried egg cooked to your liking. The runny yolk acts like a luscious sauce that ties all the ingredients together beautifully.

How to Serve Barley and Sweet Potato Breakfast Hash Recipe

A close-up view of a black skillet filled with a vibrant dish made of diced orange sweet potatoes, green spinach leaves, red chunks of meat or sausage, and small green pepper pieces, all mixed together and cooked. On top, there are two sunny side up eggs with bright yellow yolks sprinkled with black pepper and small green garnish. The skillet is placed on a soft gray cloth, and the surface is a white marbled texture with some green parsley sprigs around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Some simple garnishes can take this hash from delicious to downright irresistible. Try adding a sprinkle of crumbled feta to introduce a tangy, salty contrast or some sliced avocado for creaminess and richness. Fresh chopped herbs like parsley or cilantro add brightness and a lovely fragrance.

Side Dishes

This barley and sweet potato breakfast hash holds its own as a hearty meal but pairs beautifully with fresh fruit on the side or a light green salad if you want a brunch feel. Crispy toast or warm pita are perfect for scooping up every last tasty bit.

Creative Ways to Present

For a fun twist, serve the hash inside a warm tortilla for a nutritious breakfast wrap or layered in mason jars for meal prep breakfasts on the go. You can even crowd the skillet with extra veggies like kale or mushrooms for a more robust version that keeps well in the fridge the next day.

Make Ahead and Storage

Storing Leftovers

Leftover barley and sweet potato breakfast hash holds up wonderfully in an airtight container in the refrigerator for up to 3 days. Keeping it chilled preserves the texture without becoming mushy, making it perfect for quick weekday mornings.

Freezing

This recipe also freezes well in portioned containers. Pop it in the freezer for up to 2 months and enjoy a ready-made hearty breakfast that just needs reheating. Just make sure to cool it completely before freezing for best results.

Reheating

For gentle reheating, warm the hash in a skillet over medium heat until heated through, adding a touch of olive oil if needed to revive its crispness. Avoid microwaving directly if possible to retain the best texture and flavor.

FAQs

Can I use pearl barley instead of hulled barley?

Absolutely! Pearl barley is more commonly found and cooks faster, making it a convenient option without sacrificing flavor or texture for this breakfast hash.

Is this recipe gluten-free?

Barley contains gluten, so this dish is not suitable for those with gluten intolerance or celiac disease. If you need a gluten-free alternative, you could swap barley with cooked quinoa or millet.

Can I make this recipe vegan?

Yes! Simply omit the optional fried egg topping to keep it completely vegan. The hash itself is plant-based and packed with flavor even without the egg.

How spicy is this dish?

This recipe is mild with just a touch of smokiness thanks to the smoked paprika. You can easily add a pinch of chili flakes or cayenne pepper to bring in some heat if you like it spicier.

What can I add to make it more filling?

Additions like sautéed kale, mushrooms, or even beans can bulk up the hash for a more substantial brunch or lunch. You can also pair it with a dollop of Greek yogurt or nut butter spread on toast for extra protein and satiation.

Final Thoughts

This Barley and Sweet Potato Breakfast Hash Recipe is one of those feel-good dishes that makes waking up early a little easier. It’s nourishing, vibrant, and incredibly satisfying, perfect for anyone wanting a wholesome start that keeps you energized but never weighed down. I hope you enjoy making and sharing it as much as I do — breakfast just got a whole lot better!

Chef MARTHA

Barley and Sweet Potato Breakfast Hash Recipe