Sweet Potato Hash
A hearty and flavorful breakfast dish with sweet potatoes, onions, and bell peppers.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 4 large eggs (optional)
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
Add the diced onion and bell peppers to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, smoked paprika, cumin, salt, and black pepper. Cook for 1-2 minutes until the garlic is fragrant.
Continue cooking the hash for another 5-10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy.
If using eggs, create small wells in the hash and crack an egg into each well. Cover the skillet and cook for 3-5 minutes, or until the eggs are done to your liking.
Garnish with fresh parsley and serve hot.
Chef's Tips
- Uniform Cutting: Dice the sweet potatoes and vegetables into similar-sized pieces for even cooking.
- Crispy Texture: For extra crispiness, press the hash down with a spatula and let it cook undisturbed for a few minutes.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Protein Boost: Add cooked bacon, sausage, or black beans for extra protein.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.
