Description
A flavorful sweet potato hash with chili spice, perfect for a quick and hearty breakfast or brunch that’s full of warmth and zest. This hash blends tender sweet potatoes with aromatic chili spices for a comforting, vibrant dish.
Ingredients
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and cook, stirring occasionally, for about 8-10 minutes until they start to soften.
- Add the diced onion and red bell pepper; cook for an additional 5 minutes until vegetables are tender.
- Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Cook, stirring frequently, for another 2-3 minutes to allow spices to blend and sweet potatoes to finish cooking.
- Remove from heat and garnish with sliced green onions and fresh cilantro if desired.
- Serve hot as a side dish or topped with eggs for a filling breakfast.
Notes
- Cut sweet potatoes into uniform pieces for even cooking.
- Cook uncovered to allow moisture to evaporate and get a nice crisp texture.
- Toast spices briefly in the pan to enhance their aroma before adding vegetables.
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This hash does not freeze well due to texture changes in the vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American