Sweet Potato Breakfast Hash
Roasted sweet potato hash with choice of protein, aromatics, and fresh garnish. Crispy-edged potatoes combined with sautéed vegetables and finished with herbs.
Ingredients
Method
Peel and cut sweet potatoes into 3/4-inch cubes. Dice onion and bell pepper into similar-sized pieces. Mince garlic and chop bacon into bite-sized pieces.
Heat a large skillet over medium-high heat. Add bacon and cook until crispy, 5–7 minutes. Remove with a slotted spoon and set aside, leaving 1 tbsp bacon fat in the pan.
Add olive oil to the same skillet. Add diced sweet potato and cook without stirring for 4 minutes until the bottom begins to brown, then stir and cook another 8–10 minutes until fork-tender and golden at the edges.
Push potatoes to the side of the skillet. Add onion, bell pepper, and garlic to the cleared space. Cook 4–5 minutes, stirring occasionally, until vegetables soften.
Stir vegetables into the potatoes. Add salt, black pepper, and paprika. Toss gently to combine and warm through, about 1 minute.
Return bacon to the skillet and toss. Divide among serving bowls and top with fresh parsley and sliced green onion.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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