Sweet Potato Hash

Make this tasty sweet potato hash for your next brunch, or any time you need a quick and nourishing meal! This hash is vegetarian, zesty, and very easy to pull together. But the best part is that it comes together in one pot, so you have minimal clean-up. It is super customizable, you can make it to suit your preferences or just to clear out the fridge at the end of the week!

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4

Ingredients:

• 1 good-sized sweet potato (approx. 500g)

• 1 small purple onion

• 1 red bell pepper

• 1 jalapeño (deseed if you do not like the heat)

• 4 eggs

• 1 tsp smoked paprika*

• 3/4 tsp garlic powder

• 1/2 tsp sweet paprika*

• 1/2 tsp dried oregano

• 1/4 tsp cumin

• 1/4 tsp black pepper

• 1/2 tsp kosher salt or to taste*

• 1 tbsp olive oil

• Fresh cilantro and jalapeño slices for garnish

Instructions:

1. Cut the sweet potato into 1.5 cm cubes, you do not have to peel the sweet potato (I usually don’t).

2. Put a pan on the stove set to medium heat.

3. Add olive oil and once the oil is shimmering add in the cubed sweet potato.

4. Let the sweet potato cook for about 10-15 minutes until it is almost fully cooked.

5. Cut the onion, bell pepper, and jalapeño into 1 cm pieces.

6. Add the onion, bell pepper, and jalapeño to the pan, and sauté until the onion and pepper are softened about 5 minutes.

7. Turn the heat down to medium-low and add in the spices, pepper, and salt and mix them in.

8. Make 4 indentations or wells in the hash for the eggs, then pour an egg into each well.

9. Cover the pan with a lid and cook on low heat until the whites are almost set and the yolks are still jiggly about 7 minutes. The residual heat in the pan will finish cooking the egg whites and leave the yolks a little runny.

10. Remove the lid and garnish with fresh chopped cilantro and jalapeño slices.

11. Enjoy!

Additional Notes:

*You can serve the hash with any hot sauce you like, ketchup, or just as is!

*if you do not have smoked paprika or sweet paprika, just use 1.5 tsp of whichever paprika you have on hand.

*To make the hash vegan omit the eggs.

*If not using kosher salt use half the amount.