Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 red bell pepper, diced
- 1 medium yellow onion, chopped
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 2 cups fresh spinach (optional)
- 2 large eggs (optional)
Instructions
- Prepare your ingredients by dicing the sweet potatoes, bell pepper, and onion.
- Heat olive oil in a large skillet over medium heat until shimmering. Add diced sweet potatoes and sauté for about 7 minutes until they soften.
- Add onion and bell pepper to the skillet; cook until tender and fragrant, about another 5 minutes.
- Stir in minced garlic and cook for an additional 30 seconds until aromatic.
- If using spinach, add it now and stir until wilted.
- For added protein, fry or poach eggs separately or create wells in the hash to crack them in. Cover until eggs reach desired doneness.
Notes
- Customize with other vegetables like zucchini or kale for variety.
- Enhance flavor with spices such as smoked paprika or cumin.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 6g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 186mg