Potatoes? Check. Veggies? Check. Eggs? Check! Sausage? Check again!
I didn't even have to go to the grocery store to make this meal. Ahh.... it's good to be home.
This breakfast was absolutely delicious! We paired our sweet potato hash with a sunny side up egg (click here for detailed instructions on how to make these eggs), fresh peaches, and breakfast sausage, but we decided that this recipe would be great as a dinner side as well!
My potatoes didn't end up being super crispy and fried like the ones from Cracker Barrel, but it was totally fine. Don't worry if it isn't perfect - it will still taste delicioussssss.
One tip I will give before beginning this recipe is to prep all of the ingredients prior to cooking. It will help things run much more smoothly.
Sweet Potato Hash
Recipe from The Food Network
- Two large sweet potatoes, peeled and cubed
- 6 tablespoons olive oil, divided
- 1/2 red onion, chopped
- 5-6 mini sweet bell peppers or one large bell pepper, chopped
- 1/4 cup green onions, light and dark green parts
- 2 cloves garlic, chopped
- 2 teaspoons smoked paprika
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley
- Prep all of the ingredients before beginning.
- Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
- Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes.
- Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.
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