Ingredients
- Sweet Potatoes: 2 large, diced into ½ inch cubes. The star of the dish, providing sweetness, vitamins, and a hearty texture.
- Onion: 1 medium, diced. Adds savory depth and aromatic base to the hash.
- Bell Pepper: 1, any color, diced. Contributes sweetness, crunch, and vibrant color.
- Garlic: 2 cloves, minced. Essential for adding pungent flavor and aroma.
- Olive Oil: 2 tablespoons. Used for sautéing and cooking the vegetables, providing healthy fats.
- Spices:
- Smoked Paprika: 1 teaspoon. Adds smoky depth and a hint of warmth.
- Cumin: 1 teaspoon. Provides earthy and warm notes.
- Turmeric: ½ teaspoon. Offers a mild peppery flavor and vibrant color, also known for its anti-inflammatory properties.
- Chili Powder: ½ teaspoon (adjust to taste). Adds a gentle kick and enhances the overall flavor profile.
- Dried Oregano: ½ teaspoon. Provides a subtle herbaceous and slightly bitter note.
- Salt: To taste. Enhances the flavors of all ingredients.
- Black Pepper: Freshly ground, to taste. Adds a touch of spice and depth.
- Fresh Parsley: 2 tablespoons, chopped. For garnish and a fresh, herbaceous finish.
- Optional Ingredients:
- Spinach or Kale: 1 cup, chopped. Adds extra greens and nutrients (add in the last few minutes of cooking).
- Corn Kernels: ½ cup, frozen or fresh. Adds sweetness and texture.
- Black Beans: ½ cup, rinsed and drained. Adds protein and fiber.
- Avocado: For serving, sliced or diced. Adds creamy richness and healthy fats.
- Eggs: Fried or poached, to serve on top for added protein and richness.
Instructions
- Prepare the Vegetables: Begin by thoroughly washing and scrubbing the sweet potatoes. Peel them if desired (though leaving the skin on adds extra fiber and nutrients) and dice them into uniform ½ inch cubes. Uniformity is key for even cooking. Dice the onion and bell pepper into similar-sized pieces. Mince the garlic cloves finely. Having all your vegetables prepped and ready to go will make the cooking process smooth and efficient.
- Sauté the Aromatics: Heat the olive oil in a large skillet or cast iron pan over medium heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the onions become translucent and the bell peppers start to soften slightly. This step is crucial for building flavor as the onions and peppers release their aromatic compounds into the oil, creating a flavorful base for the hash. Don’t rush this step; allowing the onions to soften properly prevents them from being harsh in the final dish.
- Add Garlic and Spices: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as burnt garlic can become bitter. Once the garlic is fragrant, add all the spices: smoked paprika, cumin, turmeric, chili powder, and dried oregano. Stir well to coat the vegetables with the spices and cook for another minute, allowing the spices to bloom and release their full flavor. Blooming the spices in hot oil enhances their aroma and taste, making them more vibrant and impactful in the dish. The kitchen should now be filled with a wonderful, warm, and spicy aroma.
- Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet. Season generously with salt and freshly ground black pepper. Stir everything together to ensure the sweet potatoes are well coated with the spiced oil and other vegetables. Increase the heat slightly to medium-high and cook for about 15-20 minutes, stirring occasionally. The goal is to cook the sweet potatoes until they are tender and slightly browned. To ensure even cooking, try to spread the sweet potatoes in a single layer in the pan as much as possible. If the pan seems too crowded, you may need to cook in batches to achieve proper browning.
- Achieve Browning and Texture: As the sweet potatoes cook, they will start to soften. To get that desirable crispy and browned texture, avoid stirring too frequently in the later stages of cooking. Allow the sweet potatoes to sit undisturbed in the pan for a few minutes at a time to brown on one side before stirring again. This browning process, also known as the Maillard reaction, is what creates those delicious caramelized flavors and textures that make hash so appealing. If you find the pan getting too dry, you can add a tablespoon or two of water or broth to prevent sticking and help steam the sweet potatoes slightly, but be sure to let the water evaporate so they can still brown.
- Add Optional Ingredients (if using): If you are adding spinach or kale, stir it in during the last 2-3 minutes of cooking, until it wilts down. If you are adding corn or black beans, stir them in during the last 5 minutes of cooking to heat them through. These additions can enhance the nutritional value and flavor profile of the hash, but they are completely optional.
- Taste and Adjust Seasoning: Once the sweet potatoes are tender and nicely browned, taste the hash and adjust the seasoning as needed. You may need to add more salt, pepper, or chili powder to reach your preferred flavor profile. This is a crucial step in any recipe, as personal preferences for seasoning can vary.
- Garnish and Serve: Remove the skillet from the heat. Stir in the fresh chopped parsley. This adds a burst of freshness and color to the finished dish. Serve the Spiced Sweet Potato Breakfast Hash hot, garnished with extra parsley if desired. Consider serving it with fried or poached eggs, sliced avocado, a dollop of Greek yogurt or sour cream, salsa, or your favorite hot sauce for an extra layer of flavor and richness.
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Fat: 12g