Enjoy a quick and hearty breakfast with Sweet Potato Hash, blending soft sweet potatoes, bell peppers, and savory scrambled eggs for a perfect flavor mix.
If you haven’t already, peel your sweet potatoes and dice them into one inch cubes. Dice your bell peppers.
Heat your olive oil in a medium sized pan or skillet for 2 minutes over medium heat. Add the diced sweet potatoes and allow them to cook for 10 minutes, stirring frequently.
Once the sweet potatoes begin to brown, add the diced bell peppers and onion. Allow the hash to continue cooking for an additional 10 minutes, or until the veggies are soft and tender. Stir the veggies frequently.
In a smaller pan, scramble your eggs over medium heat until they are cooked to your preference.
Fold the scrambled eggs into your hash until they’re evenly distributed.
Salt and pepper your hash to taste and sprinkle with diced green onion.
Serve and enjoy!
Notes
You can store your leftover sweet potato hash in an airtight container in the fridge for up to 4 days. You can reheat your leftovers in the microwave for about 45-60 seconds, or until warm all the way through.
For some extra flavor, try topping your hash with cheddar, pepper jack, or Monterrey jack cheese.
Other veggies you can add include baby spinach, zucchini, and squash.
For some extra heat, try sprinkling your hash with red pepper flakes or adding a dash or tobacco sauce.
Don’t forget to wash your sweet potatoes before washing and peeling them.
It is important to give your potatoes time to cook before adding the veggies. Otherwise the veggies will be cooked before the potatoes are soft and tender.