Breakfast is the most important meal of the day - or that's what I've heard! You too, right? During the week for us it's a quick bowl of cereal and away we go to work. On the weekends, I may still have that bowl but the DIY Guy is looking for something with more substance. The recipe I'm sharing today came from a conversation with the administrator I work with. She's a foodie like me and our usual Monday morning conversations go like, so how was your weekend and what did you cook? She mentioned a sweet potato hash she's made a few times, so I decided to give it a try!
I made this last Saturday and it turned out fantastic. I'm not quite sure if I used all the ingredients she mentioned but it definitely had no meat (she's vegetarian). Well, the highest compliment was made by the DIY Guy... he said he really liked it - as it! Wow - that's something from the meat lover. As you can seem I did make an egg to place on top. It was very filling!
Sweet Potato Hash
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield about 2 servings
- 1 large sweet potato peeled and diced into 1/4" pieces
- 1/2 red pepper diced into 1/4" pieces
- 1/2 green pepper diced into 1/4" pieces
- 2 tablespoons diced shallots
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon thyme
- 1/2 teaspoon parsley
- dash cayenne pepper
- 3-4 tablespoons of olive oil
- Heat 3 tablespoons olive oil in a large skillet (I used cast iron) over medium high heat
- Add potatoes, peppers, shallot and spices
- Saute for 5 minutes stirring half way through
- Cover skillet and saute for 5 minutes, stirring about 3 times (this will steam the potatoes and help cook them faster)
- Remove cover and continue cooking for about 10 more minutes until potatoes and peppers are soft (add more olive oil if the mixture gets too dry)
- Note - you can also adjust the seasonings
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I ended up making 2 batches - the first one was a bit on the spicy side - I think I added too much cayenne pepper so I suggest starting with the smaller amounts and adjust to your liking. Also I really would recommend staying with the 1/4" pieces. I used my mandolin (carefully!). It cuts down on the cooking time.
Have a great day!