As the weather begins to cool off a bit, I like to incorporate some heartier staples into our meals that I have put off through the warmer months. One of my favorites that I think we have monthly between September – January is my friend Kristen’s Sweet Potato Hash. She made this recipe with me once back in 2012 and it’s lived rent free in my mind since. Don’t let the nutrient info fool you, while this guy may not be packed with protein it’s a versatile staple you can add to perfect for your meal prep ideas.
This recipe is also a great one to make if you’re hosting or if you’re going to a pot luck! It’s a show out kinda recipe that makes you look like you are a Wiz in the kitchen but we can keep it our little secret just how easy it really is.
The way it is made for this recipe is the basic bare bones of the recipe which would be Vegetarian and Paleo friendly. From here, I prefer adding things depending on how I am feeling that meal time or that week. For instance, my favorite way to serve this is with some diced up steak with two fried eggs on top – this will come in at about 300 calories for a serving, with 27g of protein right there! Another? Dice up and brown some bacon with Arugula to mix into the hash and serve as a side with some roasted chicken. I will even scramble up some eggs with the bacon version and you got yourself some easy breakfast burritos. “THE LIMIT DOES NOT EXIST” – Cady Heron
Okay let’s get into it.
What you’ll need:
Cutting board
Knife
Large frying pan, bigger the better for example – https://amzn.to/3QH8PfC
Ingredients:
4-6 Sweet Potatoes (Depending on serving amount) DICED
16 oz bag of Mini Sweet Peppers Finely Diced
3 Cloves Garlic Minced
1/2 Red Onion Finely Diced
1-2 Tbsp of Olive Oil
1 Tbsp Chipotle Chili Powder (If I had a holy grail spice, it’s this one) https://amzn.to/3deEEOY
1 Tsp Garlic Powder
1 Tsp Onion Powder
Salt and Pepper to taste
- First, wash and peel (optional) your sweet potatoes. Dice these and set into a bowl on the side.
- Place your pan on your stovetop over medium heat. Add 1 tablespoon on Olive oil and your minced garlic to the pan
- Once the garlic is hot but not burning, add your Sweet Potato to the pan, add another tablespoon of olive oil and mix til potatoes are coated well.
- Let potatoes begin to roast
- On your cutting board begin dicing up your red onion and sweet peppers. Stirring the potatoes every so often. If you prefer your hash a bit crispier you can let your potatoes sit a bit longer between stirs.
- Add your diced onion and sweet peppers. Giving one good mix to make sure they are well incorporated.
- Add those seasonings! I like ours with a little heat, I add 1 – 2 tablespoons of the chili powder first, to create a nice red layer on top of the mixture.
- Add the salt, pepper, garlic and onion powder and mix thoroughly
- Let the hash continue to cook for an additional 5-10 minutes depending on how hot your stovetop gets. It’s done when your potatoes can be pierced easily with a fork and browned to your liking!
And that’s it! Breakfast, Lunch or Dinner is made, add this as a side to any protein, sauce it, call it a day.. A meal. Like I said, this is a perfect fall staple and I can’t wait to hear how you all make this your own.
