Sweet Potato Hash

An easy sweet potato hash made with sweet potatoes, peppers and onions. Cooked in a skillet in less than 30 minutes!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 202kcal

Author Katie G.

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