Sweet Potato Hash
An easy sweet potato hash made with sweet potatoes, peppers and onions. Cooked in a skillet in less than 30 minutes!
Servings: 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large sweet potato peeled and diced
- 2 medium bell peppers diced
- 1 jalapeno pepper diced
- 1 small red onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh sage minced
- Kosher salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet set over medium-high heat, heat the olive oil. Add the diced sweet potato, cover, and cook for 10 minutes, stirring occasionally, until it begins to soften.
- Add the peppers, jalapeno, and onions to the skillet. Stir in the garlic and sage, season with salt and pepper, and cook for 5-7 minutes, stirring frequently, until the vegetables are tender.
Notes
To Add Eggs (Optional): Create wells in the hash using a spoon or spatula. Crack an egg into each well, cover with a lid and cook until the eggs are done to your liking.
MAKE AHEAD: Chop the potatoes and vegetables in advance to save time when cooking.
STORAGE: Store leftovers in a sealed container in the refrigerator for up to 3 days.
FREEZING: Store the hash (without any eggs) in a freezer safe storage container in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat prior to serving.
Nutrition
Calories: 202kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 51mg | Potassium: 476mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13960IU | Vitamin C: 85mg | Calcium: 50mg | Iron: 1mg