Sweet Potato Breakfast Hash
Sweet Potato Breakfast Hash is a delicious grain-free side dish that's easy to meal prep, paleo and vegan-friendly.
Equipment
- large non-stick skillet
Ingredients
oils
- 1 tablespoon avocado oil or coconut oil, divided
- 1 teaspoon avocado oil or coconut oil, divided
- 1 large onion chopped
- 1 large sweet bell pepper diced
- 2 large sweet potatoes peeled and cut into ¾-inch cubes
- ½ cup chicken or vegetable broth
- 1 teaspoon coarse kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon ground pepper or to taste
Instructions
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add onion and pepper and cook, stirring often until the onion just begins to brown, about 4 to 5 minutes.
- Add sweet potatoes and cook, stirring often, until the sweet potatoes are browned in a few places, about 6 minutes.
- Add broth, cover and bring to a simmer. Reduce heat to medium-low and continue simmering, removing lid to stir often, until the sweet potatoes are starting to soften, about 12 minutes.
- Add the remaining 1 teaspoon oil and stir to coat. Add salt, paprika, Italian seasoning, garlic powder and ground pepper and stir to coat. Let hash cook, stirring once or twice until crispy and browned in spots, and the sweet potatoes are soft enough to break in half easily when tested with a spatula, about 6 minutes. Serve hot
Notes
Chill and store in a resealable container up to 5 days. Reheat in the microwave until steaming hot, or in a non-stick skillet (covered). Depending on your stove, pan and cut size timing will vary. Steam the potatoes only until they are 'starting to soften,' which takes an average of 12 minutes. If your stove runs hot, or if your potato pieces are small, this could happen faster. The potatoes will continue to cook as the hash crisps.
Nutrition
Serving: 1cupCalories: 124kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 1gFiber: 2gSugar: 5g
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