sweet potato hash.

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This is a delicious recipe that can be eaten for breakfast, lunch or dinner!  I pair my potato hash with a runny egg.  You can absolutely substitute out regular potatoes if you’re not a fan of the sweet potato, but I just happen to love them!  The key to this recipe is to have everything diced small – the sweet potato has to be cut into small chunks.. the texture of the dish counts on it!

Recipe:

  • 3 large sweet potatoes, diced small
  • 2 green peppers, seeds removed and diced
  • 2 red onions, diced
  • 2 Tablespoons fresh thyme, 1 Tbsp for garnish
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper, optional
  • 1 Tablespoon maple syrup, optional (I LOVE maple syrup with anything breakfast so I decided to drizzle a little bit in at the end – it’s SO good!!)
  • olive oil
  • salt & pepper

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Instructions:

  1. Preheat oven to 350 degrees.
  2. Place diced sweet potato on a large baking sheet, spreading evenly.
  3. Drizzle olive oil, salt & pepper on the sweet potato, mixing around until all is coated.
  4. Bake for about 15 minutes until sweet potato is tender.
  5. Heat a large skillet to medium-high heat.
  6. Drizzle about 1 Tablespoon of olive oil and add your diced pepper and onion.
  7. Add salt & pepper and cook until onion is translucent.
  8. Add roasted sweet potato to your skillet, combine and cook until sweet potato has a nice brown char.
  9. Add 1 Tablespoon fresh thyme, cayenne and drizzle of maple syrup.
  10. Transfer to a serving bowl and add the rest of the thyme for garnish.
  11. Serve & enjoy!

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