Sweet Potato Hash
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This sweet potato hash is a delicious and healthy breakfast or brunch option, combining sweet potatoes, bell peppers, onions, and savory spices. The natural sweetness of the potatoes pairs perfectly with the spices and hearty vegetables, making this a flavorful and satisfying dish. Top it with a fried egg for extra protein, and you have a wholesome meal to start your day!
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Difficulty: Easy
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Estimated Cost: $10
Calories: 250 kcal per serving
Best Season: Fall/Winter
Table of Contents
Description
This colorful sweet potato hash is packed with flavor and nutrition. Diced sweet potatoes are pan-fried until tender and caramelized, then mixed with bell peppers, onions, and a touch of garlic and herbs for a dish that’s both comforting and nourishing. Whether you’re looking for a savory side dish or a hearty breakfast option, this sweet potato hash is a perfect choice that can be enjoyed on its own or topped with an egg for added protein.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the ingredients: Peel and dice the sweet potatoes into small cubes. Dice the bell peppers and onion, and mince the garlic.
- Cook the sweet potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potatoes, season with a pinch of salt, and cook for 10-12 minutes, stirring occasionally, until they are tender and lightly browned. Transfer to a plate and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, bell peppers, and garlic. Sauté for 5-6 minutes, until the vegetables are soft and fragrant.
- Combine and season: Return the sweet potatoes to the skillet with the bell peppers and onions. Add smoked paprika, cumin, black pepper, and additional salt if needed. Cook for another 5 minutes, stirring to combine and heat through.
- Serve: Transfer the sweet potato hash to plates, garnish with fresh parsley, and serve hot. Optionally, top with a fried egg for a heartier meal.
Nutrition Facts (per serving)
- Calories: 250 kcal
- Calories from Fat: 90 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 600mg
- Total Carbohydrate: 35g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 3g
- Vitamin A: 12000 IU
- Vitamin C: 90 mg
- Calcium: 60 mg
- Iron: 1.5 mg
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Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
- Customization: Feel free to add diced mushrooms, zucchini, or even a touch of spice with red pepper flakes. You can also swap in Yukon gold potatoes for a different texture.
- Serving Suggestion: Top with a fried or poached egg, avocado slices, or a sprinkle of feta cheese for an extra delicious breakfast or brunch twist.
