Tastenexa
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American
Sweet Potato Breakfast Hash
30 min total10 prep20 cook2 servings260 cal
PaleoVeganVegetarian
Diced sweet potato cooks low and slow in a covered skillet until tender, then finishes uncovered with bell pepper, onion, and garlic for caramelized edges. A dusting of paprika and fresh parsley makes this hash a satisfying, naturally sweet start to the day.
Ingredients
produce
- 2 mediumsweet potato
- 1bell pepper
- 0.5onion
- 2 clovesgarlic
- 2 tbspfresh parsley
pantry
- 2 tbspolive oil
- 1 tsppaprika
- 0.5 tspsalt
- 0.25 tspblack pepper
Steps
- Peel the sweet potatoes and cut them into 1/2-inch cubes.
- Dice the bell pepper and onion, mince the garlic, and roughly chop the parsley.
- Heat the olive oil in a large skillet over medium heat.
- Add the sweet potato cubes and season with the paprika, salt, and black pepper. Cover and cook for 8 minutes, stirring once or twice, until the potatoes begin to soften.
- Uncover, add the onion and bell pepper, and cook for 8-10 minutes more, stirring occasionally, until the potatoes are tender and caramelized at the edges.
- Stir in the garlic during the last minute of cooking and cook until fragrant.
- Taste and adjust the salt and pepper as needed.
- Scatter the chopped parsley over the hash.
- Serve hot, straight from the skillet.
Tips
- Cut the sweet potato into small, even cubes — smaller pieces cook through faster and more evenly.
- Cover the pan for the first several minutes to steam the potatoes tender, then uncover to let them caramelize.
- Resist stirring too often once uncovered — letting the potatoes sit undisturbed for a minute or two builds better browning.
- Top with a fried egg if you're not keeping it vegan — the yolk makes an easy sauce for the hash.
