Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 4 eggs (optional)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prep the Veggies: Peel and dice sweet potatoes into bite-sized cubes. Dice the onion and bell pepper; mince the garlic.
- Sauté Sweet Potatoes: In a large skillet over medium heat, heat olive oil. Add sweet potatoes and sauté until they start to brown, about 8 minutes.
- Add Aromatics: Stir in onion and bell pepper; cook until onions are translucent, about 5 minutes.
- Incorporate Garlic & Spices: Add garlic, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
- Cook Eggs (Optional): Make wells in the mixture and crack an egg in each well if desired. Cover the skillet until egg whites set but yolks remain runny (3-5 minutes).
- Serve: Plate the hash hot, garnished with fresh herbs if available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 330
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 186mg