Sweet Potato Breakfast Hash
A hearty and colourful sweet potato breakfast hash loaded with peppers, onions, and perfectly seasoned potatoes. This one-pan breakfast is perfect for brunch or meal prep and is naturally gluten-free.
Ingredients
- 2 medium sweet potatoes, peeled and diced (about 4 cups)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish
- Optional: fried eggs for serving
Instructions
- Pre-cook the sweet potatoes: Place diced sweet potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave on high for 4-5 minutes until slightly tender. Drain well.
- Sauté the aromatics: Heat olive oil in a large skillet over medium-high heat. Add onions and cook for 2-3 minutes until translucent. Add bell peppers and cook for another 2 minutes.
- Cook the potatoes: Add the pre-cooked sweet potatoes to the skillet. Spread in an even layer and let cook undisturbed for 4-5 minutes to develop a golden crust.
- Season and finish: Sprinkle with smoked paprika, garlic powder, salt, and pepper. Stir and cook for another 3-4 minutes until potatoes are tender and crispy on the edges.
- Serve: Garnish with fresh parsley and serve as is or topped with fried eggs.
Tips
- Pre-cook is key: Microwaving the sweet potatoes first ensures they cook through without burning on the outside.
- Don’t overcrowd: Use a large enough skillet so the potatoes cook in a single layer for maximum crispiness.
- Add protein: Serve with fried eggs, crumbled feta, or black beans for a complete meal.
Storage
Store leftovers in an airtight container for up to 5 days. Reheat in a skillet over medium heat for best texture. This hash also freezes well for up to 2 months.
Variations
- Spicy: Add diced jalapeño and a pinch of cayenne pepper.
- Breakfast Bowl: Serve topped with a fried egg, avocado, and hot sauce.
- Sausage Hash: Add cooked chicken or turkey sausage slices.