The Sweet Potato Hash is a delicious and healthy savory breakfast option, full of spice and flavor.
Over time I have really taken to savory breakfasts over sweet, and I love how filling and nutritious this recipe is.
Since I often make roasted sweet potatoes for dinner, it’s easy to make a double batch and store the leftover sweet potato in the fridge for hash in the morning.
Moreover, if you are trying to lose weight by cutting calories, adding sweet potatoes to your diet may help you get the maximum amount of nutrition. A sweet potato is a powerhouse of nutrition. Its high fiber content help you feel full for longer, which can help promote weight loss.
This recipe has sort of a Southwestern spirit to it, with bell peppers, shallots, jalapenos, and a mix of savory spices. The good thing about this recipe is it’s suitable for many different dietary situations. It’s healthy, paleo-diet, gluten-free, dairy-free, and vegan if you leave out the fried eggs.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1/2 cup chopped shallot (about 1 shallot)
- 3/4 cup chopped red bell pepper (about 1/2 bell pepper)
- 1/4 cup finely chopped jalapeno (about 1 jalapeno)
- 2 tbsp olive oil
- 1 tbsp minced garlic (about 3 cloves)
- 3 lbs roasted sweet potatoes
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground chipotle
- 1/2 tsp ground cumin
- Salt as per taste
- Fried eggs, for serving
- Fresh cilantro, for serving
- Avocado chunks, for serving
- Tomato salsa, for serving
- In a large skillet set over medium heat, cook the shallots, jalapeno, and bell pepper with the oil and 1/8 tsp salt, for about 10 minutes, until softened.
- Add the minced garlic, and stir for 30 seconds, until aromatic.
- Add the roasted sweet potato chunks, along with smoked paprika, chipotle, chili powder, and cumin.
- Cook it stirring frequently, for 2-3 minutes, until the spices smell fragrant.
- Serve the sweet potato hash with fried eggs, avocado chunks, fresh cilantro leaves, and tomato salsa on top, as desired.
Saturated Fat: 1g
Vitamin A: 990.4%
Vitamin C: 61.2%