Name: Quick Sweet Potato Hash
Ingredients: 2 tablespoons Olive Oil (or Avocado Oil): Used for sautéing the vegetables, providing healthy fats and preventing sticking. Choose a good quality extra virgin olive oil for flavor or avocado oil for a higher smoke point.; 1 large Onion (approx. 1.5 cups chopped): Yellow or white onion works best, finely chopped to provide a savory aromatic base.; 1 Bell Pepper (any color, approx. 1 cup chopped): Red, yellow, or orange bell peppers add sweetness and color; green adds a slightly more savory note. Seeded and chopped.; 2 medium Sweet Potatoes (approx. 3-4 cups diced): The star of the dish. Scrubbed well (peeling optional) and diced into roughly ½-inch cubes for even cooking.; 1 teaspoon Smoked Paprika: Adds a deep, smoky flavor that complements the sweet potatoes beautifully.; ½ teaspoon Cumin Powder: Provides earthy warmth and depth.; ¼ teaspoon Garlic Powder: For a convenient hint of garlic flavor throughout the hash. (Alternatively, use 2 cloves fresh minced garlic, added with the onions).; Salt (to taste, approx. ½ – ¾ teaspoon): Enhances all the flavors. Start with less, you can always add more. Kosher salt or sea salt is recommended.; Black Pepper (to taste, approx. ¼ teaspoon): Freshly ground black pepper offers the best flavor.; Optional: Pinch of Red Pepper Flakes: For those who like a little kick of heat. Adjust amount based on preference.; Optional: 4 large Eggs: To be cooked directly in the hash or served alongside, adding protein and richness.; Optional: Fresh Parsley or Cilantro: Chopped, for garnish, adding freshness and color.

Ingredients

Scale

2 tablespoons Olive Oil (or Avocado Oil): Used for sautéing the vegetables, providing healthy fats and preventing sticking. Choose a good quality extra virgin olive oil for flavor or avocado oil for a higher smoke point.
1 large Onion (approx. 1.5 cups chopped): Yellow or white onion works best, finely chopped to provide a savory aromatic base.
1 Bell Pepper (any color, approx. 1 cup chopped): Red, yellow, or orange bell peppers add sweetness and color; green adds a slightly more savory note. Seeded and chopped.
2 medium Sweet Potatoes (approx. 3-4 cups diced): The star of the dish. Scrubbed well (peeling optional) and diced into roughly ½-inch cubes for even cooking.
1 teaspoon Smoked Paprika: Adds a deep, smoky flavor that complements the sweet potatoes beautifully.
½ teaspoon Cumin Powder: Provides earthy warmth and depth.
¼ teaspoon Garlic Powder: For a convenient hint of garlic flavor throughout the hash. (Alternatively, use 2 cloves fresh minced garlic, added with the onions).
Salt (to taste, approx. ½ – ¾ teaspoon): Enhances all the flavors. Start with less, you can always add more. Kosher salt or sea salt is recommended.
Black Pepper (to taste, approx. ¼ teaspoon): Freshly ground black pepper offers the best flavor.
Optional: Pinch of Red Pepper Flakes: For those who like a little kick of heat. Adjust amount based on preference.
Optional: 4 large Eggs: To be cooked directly in the hash or served alongside, adding protein and richness.
Optional: Fresh Parsley or Cilantro: Chopped, for garnish, adding freshness and color.

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Instructions

Prepare the Vegetables: Wash and scrub the sweet potatoes thoroughly. Dice them into uniform ½-inch cubes. If desired, you can peel them, but the skin contains extra nutrients and fiber. Finely chop the onion and the bell pepper. Keep the ingredients separate for now.
Heat the Pan: Place a large skillet (cast iron works wonderfully for crisping) over medium heat. Add the olive oil and allow it to heat up for about a minute until it shimmers slightly.
Sauté Aromatics: Add the chopped onion to the hot skillet. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and starts to soften. If using fresh garlic, add it during the last minute of sautéing the onion.
Add Bell Peppers: Add the chopped bell pepper to the skillet with the onions. Continue to cook for another 4-5 minutes, stirring periodically, until the peppers begin to soften.
Introduce Sweet Potatoes and Spices: Add the diced sweet potatoes to the skillet. Stir everything together to combine. Sprinkle the smoked paprika, cumin powder, garlic powder, salt, black pepper, and optional red pepper flakes over the vegetables. Stir well to ensure the sweet potatoes and other vegetables are evenly coated with the spices.
Cook the Hash: Spread the mixture evenly in the skillet. Reduce the heat slightly to medium-low. Cover the skillet and let the sweet potatoes cook for about 10-15 minutes. Stir occasionally to prevent sticking and ensure even cooking. The goal is for the sweet potatoes to become tender when pierced with a fork.
Crisp the Hash (Optional but Recommended): Once the sweet potatoes are tender, remove the lid. Increase the heat back to medium or medium-high. Let the hash cook undisturbed for 3-5 minutes to allow the bottom to get slightly browned and crispy. You can stir gently and let it crisp in batches if needed, but avoid over-stirring at this stage if you want crispy bits.
Add Eggs (Optional): If adding eggs, create small wells within the hash using the back of a spoon. Crack an egg into each well. Season the eggs lightly with salt and pepper. Cover the skillet again and cook for another 4-6 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your preference). Alternatively, cook eggs separately (fried, poached, scrambled) and serve them on top of the hash.
Serve: Once the hash is cooked and the eggs (if used) are done to your liking, remove the skillet from the heat. Taste and adjust seasoning if necessary. Garnish generously with chopped fresh parsley or cilantro, if desired. Serve immediately.

Nutrition

Serving Size: one normal portion
Calories: 450