Sweet Potato Hash
It was one of those weekends. You know the ones? Where you do pretty much nothing which is simultaneously glorious and frustrating. Well, I didn’t do absolutely nothing. I made a meal plan. I experimented with a chicken wing recipe for the Seahawks game (now that I live in/near Seattle I have to be a Seahawks fan right? I’m one by marriage, anyway). I caught the blood moon/supermoon/harvest moon/lunar eclipse, which was pretty cool. And I made this hash. Actually, Mr. Briar made this hash and I took photos of it.
I was going to call this “Sweet Potato BREAKFAST Hash”, but then I decided to leave out breakfast because you can really eat this anytime of day. Although, it is a pretty great breakfast. When Mr. Briar and I tried to give up bread (it is an on again, off again thing – I mean, who can really live without bread for too long?) we started making this hash for our weekend breakfast.
We like to start our weekend mornings with a long and lazy breakfast after a week of rushed green smoothies or egg muffins. Usually these weekend breakfasts include eggs, often bacon, occasionally toast and sometimes this hash.
Sidenote: Anyone a fan of Parks and Rec? If so, do you also start your weekend breakfasts with the song “Eggs, Bacon and Toast” à la the Gergiches? No? Just us then….Ahem.
Alright, so this hash. Sweet Potato is the star here, supported by bell pepper and onion. I like to use a sweet onion like Walla Walla or Vidalia, and red bell pepper. We also threw a hatch chili in there for kicks, but that is optional.
Cut a medium sweet potato into cubes (this is half of a very large sweet potato), dice half a bell pepper and half an onion, and one hatch chili if desired.
Heat a skillet over medium high heat, add oil of choice. When oil is hot, add the sweet potatoes, stirring to coat with the oil. Then let them sit undisturbed for a minute so that they can start to sear. You need to keep a close eye on the sweet potatoes because they can burn easily. After they have seared for a minute or so, stir and cook for several more minutes, until they just start to soften and become golden. Add the peppers to the pan and cook for a few more minutes, stirring frequently. Add the onions last, continuing to stir frequently, keeping an eye to make sure the sweet potatoes are not starting to burn. Reduce heat to medium low if needed. Add salt, pepper, paprika and red pepper flakes. Toss to coat. Hash is done when onions are soft and starting to caramelize.
This sweet and savory hash goes great with bacon and eggs, or sausage, or your meat alternative of choice, or no meat…pretty much whatever you want. It isn’t too labor intensive and doesn’t take too long, but it is a nice alternative to those carby, sweet breakfasts that we might sometimes want to turn to on a Saturday morning (side eye, waffles).
Sweet Potato Hash
This sweet potato hash is so good! Perfect for breakfast. Gluten free, paleo, vegan and vegetarian.
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Servings: 4 Servings
Calories: 114kcal
Ingredients
- 1 medium sweet potato peeled and cubed
- 1/2 red bell pepper diced
- 1/2 sweet onion diced
- 1 hatch chili optional, diced
- 2 tablespoons oil of choice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes optional
Instructions
- Heat a skillet over medium high heat, add oil of choice. When oil is hot, add the sweet potatoes, stirring to coat with the oil. Let them sit undisturbed for a minute so that they can start to sear. After they have seared for a minute or so, stir and cook for several more minutes, until they just start to soften and become golden.
- Add the peppers to the pan and cook for a few more minutes, stirring frequently.
- Add the onions last, continuing to stir frequently, keeping an eye to make sure the sweet potatoes are not starting to burn. Reduce heat to medium low if needed.
- Add salt, pepper, paprika and red pepper flakes, adjust to taste. Toss to coat. Hash is done when onions are soft and starting to caramelize.
Nutrition
Calories: 114kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 318mg | Potassium: 226mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5380IU | Vitamin C: 38mg | Calcium: 18mg | Iron: 0.5mg
