Sweet Potato Hash – super simple and makes the perfect breakfast, lunch or dinner that comes together in minutes!
Return of the sweet potato, part 34.
I love sweet potato. Back in Indonesia, we use sweet potato for fruit salad that’s called rujak. But wait, is sweet potato a fruit or vegetable? Anyhow, I am getting lazy yet healthy on ya today.
To develop a story for you, things have been pretty crazy for us lately. The hubs is transitioning to his new workplace and I am slowly adjusting my own schedule. Kinda weird though since we used to carpool and I miss that luxury now. So to make our mornings feel better, I make this sweet potato hash which you can make ahead of time and freeze it for the next day. See, you don’t need to rush your mornings and still get a hearty fulfilling breakfast.
And oh, if you crave for briner…this could be your simple briner recipe that has rockin flavor.
Sweet Potato Hash
Sweet Potato Hash - super simple and flavorful one-skillet meal that can be enjoyed any time and comes together in minutes!
- 2 large sweet potatoes, peeled and cubed into 1-inch cubes
- 2 tbs olive oil
- 1 tbs unsalted butter
- 1 small white onion, chopped
- 1 small red bell pepper, chopped
- 4 cloves garlic, chopped
- 2 tsp smoked paprika
- 2 long stems fresh rosemary
- Salt and freshly ground black pepper
- 1 egg, fried
- In a salted boiling water, add sweet potatoes and cook until tender. Drain and dry using paper towels.
- Add the oil and butter to a skillet over medium-high heat. Add the onion, bell peppers, and garlic; and saute until tender and lightly golden for 5-6 minutes.
- Add the sweet potatoes to the skillet, and add rosemary, paprika, salt, and pepper. Cook in a single layer, stirring occasionally until the potatoes are golden and crisp. Transfer to serving plates and top with fried egg.
I also like adding asparagus from Michigan Asparagus for extra crunch and color.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Buckwheat and Cheddar Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Mixed Berry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife
BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Breakfast Empanadas from Jane’s Adventures in Dinner
Brunch Mac ‘n Cheese with Fried Eggs from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla
BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites
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