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- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced Sweet potatoes are the star here. They add a natural sweetness and creaminess. The bell peppers bring color and crunch. Onions add depth, while garlic gives a warm flavor. - 4 large eggs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and freshly cracked black pepper, to taste Use eggs for protein and richness. Olive oil helps to cook and adds flavor. The smoked paprika gives a hint of smokiness. Cumin adds warmth, and salt and pepper enhance all the tastes. - Fresh cilantro, chopped (for garnish) - Seasoning suggestions Fresh cilantro adds brightness. You can also try hot sauce or lime juice for a kick. These garnishes make the dish pop with flavor and color. For the full recipe, check out the Sweet Potato Breakfast Hash. Enjoy cooking! First, gather all your ingredients. You’ll need: - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 4 large eggs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and freshly cracked black pepper, to taste - Fresh cilantro, chopped (for garnish) Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Wait until the oil shimmers. This tells you it's ready for the sweet potatoes. Now, carefully add the diced sweet potatoes to the skillet. Season them with salt, pepper, smoked paprika, and ground cumin. Sauté the sweet potatoes for about 10-12 minutes. Stir them occasionally. You want them tender with a light golden-brown crust. Timing is key here. Check them often. You don’t want to overcook them. They should be soft but not mushy. Once the sweet potatoes are nearly done, add the chopped red onion, red bell pepper, and green bell pepper to the skillet. Keep sautéing for another 5-7 minutes. You’ll know it's ready when the veggies are soft and vibrant. Next, stir in the minced garlic. Cook for 1-2 minutes. This will make your kitchen smell amazing, but watch closely. You don’t want the garlic to burn. Now, create small wells in the mixture. One for each egg. Carefully crack an egg into each well. Cover the skillet with a lid. Let the eggs cook for about 5-8 minutes. You want the egg whites to set, while the yolks stay runny, or cooked to your liking. Once done, remove the skillet from heat. Garnish with fresh cilantro. Serve warm, either straight from the skillet or on plates. For the full recipe, check the previous section. To make your sweet potato breakfast hash truly shine, ensure even cooking. Start by cutting your sweet potatoes into equal pieces. This helps them cook at the same rate. Stir them often, so they brown nicely without burning. For flavor enhancements, feel free to add spices like chili powder or herbs like thyme. They can bring depth to the dish. A splash of lemon juice at the end brightens it all up. Remember to taste as you go, adjusting seasonings to your liking. When it comes to presentation, serve your hash in cast-iron skillets for a rustic vibe. You can also use bright, colorful bowls. Garnish with fresh cilantro for a vibrant touch. If you like heat, add a dash of hot sauce for an extra kick. For accompaniments, consider serving with avocado slices or crusty bread. A side of fresh fruit adds a refreshing balance to the meal. If you have dietary restrictions, there are easy substitutions. Swap sweet potatoes with butternut squash for a similar taste. Use low-fat eggs or egg whites for a lighter option. To boost protein or fiber, add black beans or spinach to the mix. These ingredients not only add nutrition but also enhance the flavor of your hash. Enjoy experimenting to find what fits your needs best! Check out the Full Recipe for step-by-step guidance and more ideas. {{image_4}} You can boost your breakfast hash with meats. Adding chorizo brings a spicy kick. Bacon adds a savory flavor that many love. If you prefer vegetarian or vegan options, try black beans or tofu. Both options give you great protein without meat. You can also add cheese for richness. Spices can change everything in your hash. Try adding curry powder or chili flakes for heat. Fresh herbs like parsley or thyme add bright notes. Seasonal vegetables are fun to mix in too. In summer, use zucchini or corn. In winter, add hearty greens like kale or Swiss chard. There are many ways to enjoy breakfast hash. Explore different ethnic twists. A Mexican version can include jalapeños and avocado. An Italian twist could use basil and sun-dried tomatoes. You can also add a splash of soy sauce for an Asian flair. Each of these recipes brings new flavors and ideas. Check out the Full Recipe for the basic version of this dish. After you make your sweet potato breakfast hash, let it cool down. I usually leave it out for about 30 minutes. Once it's cool, place it in an airtight container. This keeps it fresh and safe. Store the container in the fridge. It should stay good for up to three days. For long-term storage, you can freeze the hash. First, let it cool completely. Then, scoop it into freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. When you want to eat it, thaw it overnight in the fridge. Reheat it on the stove over low heat until warm. You can also use the microwave for quick reheating. Your sweet potato breakfast hash lasts about three days in the fridge. If you freeze it, it can last for up to three months. Always check for signs of spoilage. If it smells off, looks discolored, or has mold, throw it away. Better safe than sorry! Sweet potato breakfast hash is a warm and hearty dish. It combines sweet potatoes with colorful veggies and eggs. The main ingredients include: - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 4 large eggs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and freshly cracked black pepper, to taste - Fresh cilantro, chopped (for garnish) You get sweet, savory, and smoky flavors in each bite. It's a simple yet filling meal for breakfast or brunch. Yes, you can make sweet potato breakfast hash ahead of time. Cook the hash and let it cool. Store it in an airtight container in the fridge. It will stay fresh for about 3-4 days. When you are ready to eat, just reheat it in a skillet. You can add a splash of water to keep it moist. This hash pairs well with many sides. Here are a few ideas: - Avocado slices for creaminess - Toast or bagels for crunch - Fresh fruit for sweetness - A dollop of yogurt for tang - Hot sauce for extra heat These options will enhance your meal and make it more exciting. If you prefer well-done eggs, cook them a bit longer. After cracking the eggs into the wells, cover the skillet with a lid. Let them cook for 8-10 minutes instead of 5-8 minutes. Check to make sure the yolks are firm and cooked to your liking. You can always cook them longer if needed. Enjoy your perfect eggs! This blog post covers making a delicious sweet potato breakfast hash. We explored main ingredients, step-by-step cooking, and serving tips. You learned how to enhance flavors and try different variations. In conclusion, sweet potato hash is easy and fun to make. With its healthy ingredients and endless options, it fits any meal. Just follow the steps and enjoy this tasty dish. I hope you feel inspired to create your own version!

Sweet Potato Breakfast Hash

Start your day off right with this delicious Sweet Potato Breakfast Hash! Packed with nutrients and vibrant flavors, this easy recipe combines tender sweet potatoes, colorful peppers, and perfectly cooked eggs for a hearty breakfast. In just 30 minutes, you can create a warm and satisfying meal that’s perfect for any morning. Click through to explore the full recipe and get ready to enjoy a healthy start to your day!
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Ingredients
  

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

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, finely chopped

2 cloves garlic, minced

4 large eggs

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly cracked black pepper, to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

    Carefully add the diced sweet potatoes to the skillet, then season them with salt, freshly cracked black pepper, smoked paprika, and ground cumin. Sauté the sweet potatoes for approximately 10-12 minutes, stirring occasionally, until they become tender and develop a light golden-brown crust.

      Once the sweet potatoes are nearly done, incorporate the chopped red onion, diced red bell pepper, and green bell pepper into the skillet. Continue to sauté for an additional 5-7 minutes or until the vegetables are softened and vibrant.

        Next, stir in the minced garlic and cook for 1-2 minutes more, allowing the garlic to become fragrant but not burnt to avoid bitterness.

          Using a spatula, create small wells or divots in the mixture, one for each egg. Carefully crack an egg into each well. Cover the skillet with a lid and let it cook for about 5-8 minutes, or until the egg whites are set but the yolks remain runny or cooked to your preferred doneness.

            Remove the skillet from heat. Garnish with a generous sprinkle of fresh cilantro and serve warm, either directly from the skillet for a rustic presentation or on plates for a more polished look.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For an inviting touch, serve the hash in cast-iron skillets or colorful bowls, and sprinkle with extra cilantro for a pop of color. Add a dash of hot sauce for those who enjoy a kick!