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When it comes to creating a meal that is both visually appealing and packed with flavor, the vibrant sweet potato hash stands out as a versatile option suitable for any time of day. Whether you’re looking for a nourishing breakfast, a hearty brunch, or a satisfying dinner, this dish caters to all. The combination of sweet potatoes with an array of colorful vegetables not only tantalizes the taste buds but also encourages a balanced intake of essential nutrients.

Sweet Potato Hash with Bell Peppers

Discover the vibrant sweet potato hash, a colorful and nutritious dish perfect for any meal of the day. Bursting with flavors from sweet potatoes and an array of fresh vegetables, this recipe not only pleases the eye but also promotes a balanced intake of vitamins and minerals. With its versatility, you can enjoy it as a hearty breakfast or a satisfying dinner. Dive into this delicious and healthy meal that invites creativity and satisfies your taste buds!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Optional: 4 eggs (for serving)

Instructions
 

Prepare the Sweet Potatoes: Place the diced sweet potatoes in a large bowl and cover them with cold water. Let them soak for about 10 minutes. This helps remove excess starch and will make them crispier when cooked. After soaking, drain and pat them dry with paper towels.

    Sauté the Veggies: In a large cast-iron skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and bell peppers, and sauté for about 5 minutes, or until they start to soften. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Cook the Sweet Potatoes: Push the sautéed vegetables to one side of the pan and add the remaining 1 tablespoon of olive oil to the empty side. Add the sweet potatoes and season them with smoked paprika, cumin, salt, and pepper. Stir everything to combine, then flatten the mixture with a spatula to create an even layer in the pan.

        Roast for Texture: Let the sweet potato hash cook without stirring for about 10-15 minutes, or until the sweet potatoes are golden brown and crispy on the bottom. After that, gently stir the hash and cook for an additional 5-10 minutes, or until the sweet potatoes are tender and browned to your liking.

          Optional Eggs: If you desire to serve with eggs, while the hash is finishing up, you can either fry or poach four eggs in a separate pan. Cook them to your preferred doneness.

            Serve: Once everything is cooked and the sweet potato hash is crispy, remove it from heat. Transfer to a serving dish, top with the fried or poached eggs if using, and garnish with fresh chopped parsley.

              Enjoy: Serve hot and enjoy your flavorful, comforting sweet potato hash!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4