Description
This sweet potato hash is a healthy, hearty, and delicious one-skillet meal made with sweet potatoes, bell peppers, onion, and optional eggs. It’s perfect for breakfast, brunch, or a light dinner.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1/4 teaspoon fine sea salt, divided
- 1 1/2 pounds sweet potatoes (about 2 medium), peeled and chopped into small cubes
- Freshly ground black pepper, to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Optional: 1 to 4 eggs
- Optional garnishes: chopped fresh cilantro or parsley, hot sauce or red pepper flakes
Instructions
- Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers. Sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender and caramelized, about 8 to 10 minutes.
- Add the remaining tablespoon of oil and the sweet potatoes. Stir to combine. Sprinkle with a pinch of salt and several twists of pepper. Reduce the heat to medium-low and cover. Cook, stirring occasionally, until the sweet potatoes are tender and cooked through, about 10 to 15 minutes.
- Uncover the skillet, raise the heat to medium, and add the smoked paprika and garlic powder. Cook for another 2 minutes, stirring often, to crisp up the potatoes a bit and enhance flavor.
- If adding eggs, make shallow wells in the hash and crack the eggs into each. Cover and cook until the whites are set and yolks are still runny, about 5 to 6 minutes. Adjust time based on preferred doneness.
- Remove from heat. Season with additional salt and pepper if desired. Garnish with fresh herbs and hot sauce or red pepper flakes if using. Serve immediately.
Notes
- Chop sweet potatoes into small, evenly sized cubes to ensure even cooking.
- Customize with your favorite vegetables or spices.
- Add eggs or serve with avocado for extra protein and richness.
- Leftovers keep well for a few days and are great reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe, without eggs
- Calories: 270
- Sugar: 7 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
