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Sweet potato hash is a delightful and versatile dish that has earned a cherished spot on breakfast and brunch tables around the world. This vibrant concoction combines the natural sweetness of sweet potatoes with an array of colorful vegetables, creating a dish that is not only visually appealing but also bursting with flavor. Whether served as a hearty breakfast, a quick lunch, or a satisfying dinner, sweet potato hash is the ultimate canvas for culinary creativity.

Sweet Potato Hash with Bell Peppers

Discover the vibrant flavors of sweet potato hash, a colorful dish perfect for any meal of the day. This recipe combines the natural sweetness of sweet potatoes with fresh vegetables like bell peppers and onions, creating a nutritious, visually appealing dish. Packed with vitamins and fiber, it's customizable to suit various dietary preferences. Explore tips for preparation, cooking techniques, and delicious serving suggestions to elevate your sweet potato hash experience. Enjoy a meal that not only delights the palate but also nourishes the body!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Optional: 4 eggs (for a protein-packed addition)

Instructions
 

Prepare the Sweet Potatoes: In a large bowl, place the diced sweet potatoes and cover them completely with cold water. Allow them to soak for about 10 minutes; this technique helps to remove excess starch, resulting in a crispier texture when cooked. After soaking, drain the sweet potatoes well and use paper towels to gently pat them dry.

    Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large cast-iron skillet or frying pan over medium heat. Once the oil is shimmering, add the diced red onion and both bell peppers. Sauté for approximately 5 minutes, or until the vegetables begin to soften. Stir in the minced garlic and cook for an additional 1-2 minutes, until the garlic is fragrant but not burnt.

      Cook the Sweet Potatoes: Push the sautéed vegetables to one side of the skillet to create space. Add the remaining tablespoon of olive oil to the empty side, then introduce the dried sweet potatoes to the pan. Sprinkle them with smoked paprika, cumin, salt, and pepper. Stir to combine the ingredients well, then use a spatula to flatten the mixture into an even layer in the pan.

        Roast for Texture: Let the sweet potato hash cook undisturbed for about 10-15 minutes, or until the sweet potatoes develop a beautiful golden brown and crispy surface on the bottom. After this initial cooking time, gently stir the mixture, and allow it to cook for an additional 5-10 minutes, or until the sweet potatoes are tender and cooked through to your desired level of crispness.

          Prepare Optional Eggs: If you wish to add eggs for a heartier meal, prepare them while the hash is finishing. In a separate skillet, fry or poach four eggs to your preferred doneness, whether that's sunny-side up, over-easy, or poached — all add a delightful richness to the dish.

            Serve: Once the sweet potato hash is cooked to crispy perfection, remove it from heat. Transfer the hash to a serving dish. If using, carefully place the fried or poached eggs on top and finish with a generous sprinkle of fresh chopped parsley for color and flavor.

              Enjoy: Serve hot and indulge in the comforting and vibrant flavors of your sweet potato hash!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4