Sweet Potato Hash with Peppers & Onions
Sweet, salty and so delicious, this Sweet Potato Hash with Peppers & Onions will become your new favorite breakfast addition. Paleo, gluten free & dairy free.
Ingredients
- 3 Sweet Potatoes peeled and chopped into bite sized chunks
- 2 tablespoon Oil
- 1 Small Onion diced
- 2 Bell Peppers(Pictured: Mini Rainbow Bell Peppers) diced, or sliced in thin strips
- 1 teaspoon Garlic Powder
- ¾ teaspoon Salt or to taste
- Ground Pepper to taste
Instructions
Stove Top Method
- Heat oil in a large skillet over med-high heat.
- Add potatoes and onions then sprinkle with garlic, salt and pepper.
- Lower heat then cover and cook for 15-20 minutes until poatoes are tender(Stirring occasionally)
- Uncover and turn heat back up to med-high. Add in the peppers mix well.
- Cook another 5-7 minutes, stiring frequently, until the peppers are tender and the sweet potatoes are browned. Every time you stir, be sure to scrape up any potato edges that may have stuck to the pan.
- Add more salt, pepper or additional seasonings to taste. Serve immediately or store in an airtight container in the fridge for up to 5 days.
Sheet Pan Method
- Heat oven to 425°. Cover a large baking sheet with foil or parchment paper for easier clean up.
- Spread potatoes in a single layer on your baking sheet. Toss with oil and season with garlic, salt & pepper.
- Bake for 20 minutes until potatoes are tender.
- Add the onions and peppers to the pan and toss well.
- Continue baking for another 20 minutes until sweet potatoes are nicely browned and veggies are tender.
- Add more salt, pepper or additional seasonings to taste. Serve immediately or store in an airtight container in the fridge for up to 5 days
Notes
I kept this recipe light on herbs and spices in order to keep it more versatile for a variety of meals. Trader Joe's Everything But the Bagel Seasoning or dried rosemary are great flavor additions!
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