This morning I was looking around my kitchen, trying to figure out what I could make to put on my blog. The sun was out, and I hadn’t posted a recipe in a few weeks. Back when I was posting recipes on here every few days, I would always have something planned. Lately when I post a recipe, I don’t really have a plan and I kind of just throw something together. I miss having lots of time to plan recipes, go grocery shopping and then cook and photograph the food. But I certainly do not miss not having a job, so I will squeeze in food blogging whenever I can.
Anyway, I stumbled upon some sweet potatoes that needed to be eaten, and also happened to have some fresh bell peppers. I’ve made regular potato hash, but not sweet potato hash before and my stomach was rumbling for some breakfast. Growing up, on the weekends my parents would sometimes frizzle up corned beef hash that comes from a can and I won’t lie – I still love the stuff. It’s chewy, crispy, and full of flavor. In light of attempting to eat better, I healthified (new word) my hash by omitting meat, subbing regular potatoes for sweet potatoes, and adding some fresh veggies.
This Sweet Potato Hash makes a delicious addition to a weekend breakfast, and I think it would also heat up well for leftovers. It’s sweet, spicy, and filling. I found it to go great with a fried egg and a light sprinkle of cheddar cheese. I do think this hash would be really good with bits of bacon, but it’s also delicious without! I cooked my sweet potatoes in a separate pan from my veggies because I wanted to make sure everything cooked evenly, but they could also be par-boiled. I just recommend being careful of overcooking your sweet potatoes, because then they will fall apart.
Sweet Potato Hash
makes 3 – 4 servings
- 1 Tbsp olive oil, divided in half
- 1/2 Tbsp butter (optional)
- 1 medium sweet potato, diced into bite-sized pieces
- 1 small sweet onion
- 2/3 cup diced bell peppers (I used red and yellow)
- 2 cloves garlic, minced
- seasoning to taste: paprika, cumin, cayenne pepper, and a garlic/salt/pepper blend
- green onions to garnish
- In a medium frying pan, heat 1/2 Tbsp olive oil or butter over medium heat and add diced potatoes. Cover with about 1/4 cup water and let cook for 8 – 10 minutes, stirring occasionally, until water has absorbed and potatoes are softened but not yet mushy.
- In a separate frying pan, heat another 1/2 olive oil and add diced onion. Cook for about 10 minutes, and then add bell peppers. Continue to saute for another 10 – 15 minutes, until veggies are softened and beginning to brown. At this point I added a bit of butter to really ramp up the flavor, but that’s optional.
- Add cooked sweet potatoes to veggies, along with your spices. Cook for another 3 – 5 minutes, stirring occasionally, and make sure the spices are to your liking. Garnish with green onions and serve with eggs or a meat of your choice, and enjoy!