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- 2 medium sweet potatoes, peeled and diced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, diced - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and pepper to taste - 4 large eggs - 2 tablespoons olive oil - Fresh cilantro or parsley, for garnish (optional) Sweet potatoes are the star here. They add natural sweetness and good nutrition. The red and green bell peppers bring color and crunch. Red onion adds zest, while garlic gives depth. The spices, smoked paprika, and cumin add warmth and flavor. Don't forget the eggs! They make the dish hearty and satisfying. Each serving has around 300 calories. You get about 12 grams of protein, 35 grams of carbs, and 12 grams of fat. This meal is balanced and keeps you full. It’s great for breakfast or brunch! For the full recipe, check out the link provided. Enjoy your cooking! 1. Heat a large skillet over medium heat. Add two tablespoons of olive oil. 2. Peel and dice the sweet potatoes into small cubes. Add them to the skillet. 3. Season the sweet potatoes with salt, pepper, smoked paprika, and ground cumin. 4. Cook the sweet potatoes for about 10 to 12 minutes. Stir them occasionally. You want them tender with crispy edges. 5. While the sweet potatoes cook, dice the red and green bell peppers and the red onion. 6. After the sweet potatoes are ready, add the diced peppers and onion to the skillet. 7. Cook the veggies for an additional 5 to 7 minutes. They should be soft and fragrant. 8. Mince the garlic and stir it in. Cook for one more minute until you smell the garlic. 1. Use a spoon to make four small wells in the hash. 2. Crack one egg into each well. 3. Cover the skillet with a lid. 4. Cook for about 5 minutes. The egg whites should be set, but the yolks can stay runny. 5. If you like firmer yolks, cook them a bit longer. 1. Once cooked, remove the skillet from heat. 2. For a fresh touch, chop some cilantro or parsley and sprinkle it on top. 3. Serve your sweet potato breakfast hash right away. Enjoy the colors and flavors! For complete instructions, check out the Full Recipe. To make the best sweet potato breakfast hash, start with firm sweet potatoes. They hold up well when cooked. Cut them into small, even pieces. This helps them cook evenly. Use medium heat to avoid burning. Cook them until they are tender, which takes about 10-12 minutes. To achieve crispy edges, let the sweet potatoes cook without too much stirring at first. This allows them to brown. After a few minutes, you can stir them gently. This method gives you that nice crunch. Spices make your hash exciting. Besides smoked paprika and cumin, try adding chili powder for heat. You can also use thyme or oregano for a fresh taste. If you like it spicy, add cayenne pepper. Start with a small amount and adjust to your taste. You can change the heat level by adding more or less spice. If you want a mild flavor, stick to smoked paprika and cumin. For a kick, go for the chili powder or cayenne. Eggs are a great addition to your hash. You can choose how you like your eggs cooked. For runny yolks, cook them for about 5 minutes. If you prefer firmer yolks, give them a bit more time. Just cover the skillet with a lid. This helps the eggs cook evenly and quickly. Feel free to experiment with egg styles. Scrambled eggs can also work well if you prefer them that way. Just scramble them in a bowl and mix them into the hash before serving. For the full recipe, check out Sweet Potato Breakfast Hash. {{image_2}} To make this dish vegan, swap the eggs for tofu. Press and cube firm tofu, then add it to the pan. Cook it until golden brown. This adds protein without eggs. For gluten-free needs, all the ingredients are naturally gluten-free. Just ensure your spices are certified gluten-free. If you want to switch up the veggies, try using zucchini or mushrooms. Both add great flavor and texture. You can also add spinach for a pop of color. For protein options, consider black beans or chickpeas. They work well and add a hearty touch. To give it a Southwest style, add some jalapeños and corn. You can also sprinkle some chili powder for extra heat. If you prefer a Mediterranean twist, add olives and feta cheese. A splash of lemon juice brightens the dish. These variations keep your breakfast exciting! Try them as you make this sweet potato breakfast hash. After enjoying your sweet potato breakfast hash, let it cool down. Transfer leftovers to an airtight container. This keeps flavors fresh and prevents spills. Store it in the fridge for up to 4 days. When you're ready to eat, just reheat it in a skillet or microwave. Yes, you can freeze sweet potato breakfast hash! Portion it into freezer-safe bags or containers. Squeeze out air to avoid freezer burn. It stays good for up to 3 months. To reheat, thaw it overnight in the fridge. Heat in a skillet over medium heat until hot or microwave on low power, stirring often. When stored properly, this dish lasts well. In the fridge, expect it to stay fresh for about 4 days. If frozen, it can last up to 3 months. Always check for signs of spoilage, like off smells or changes in color. Enjoy your meals safe and delicious! You can cook sweet potatoes in a few ways. The best method for the hash is to dice them and sauté them in a skillet. This gives them a nice texture. Start by peeling and dicing the sweet potatoes. Heat olive oil in the skillet over medium heat. Add the sweet potatoes and season them with salt and spices. Cook them for about 10-12 minutes. Stir them often so they cook evenly. You want them tender and a little crispy. You can also bake or steam sweet potatoes, but sautéing is quick and easy. Yes, meal prepping sweet potato breakfast hash is simple. Cook the hash as directed and let it cool. Divide it into meal prep containers. You can store it in the fridge for up to four days. To reheat, just warm it up in the microwave or on the stove. If you want to add eggs, you can cook them fresh on the day you eat the hash. This keeps the eggs from becoming overcooked. Meal prepping makes breakfast easy and quick. Sweet potatoes are very versatile. You can make many dishes with them. Here are a few ideas: - Sweet Potato Fries: Cut sweet potatoes into sticks, toss with oil, and bake until crispy. - Sweet Potato Soup: Blend cooked sweet potatoes with broth and spices for a creamy soup. - Mashed Sweet Potatoes: Boil or steam them, then mash with butter and seasonings. - Sweet Potato Salad: Combine roasted sweet potatoes with greens, nuts, and a simple dressing. - Sweet Potato Pancakes: Mix mashed sweet potatoes into your pancake batter for a tasty twist. For an amazing sweet potato breakfast hash, check out the Full Recipe. This recipe for sweet potato breakfast hash is simple and tasty. You learned about key ingredients, step-by-step cooking, and tips to make it better. I shared ideas for variations and how to store it for later. Sweet potatoes bring flavor and nutrition to your meals. Try this dish for breakfast or lunch. You can adjust it to suit your taste. Get creative and enjoy!

Sweet Potato Breakfast Hash

Start your day with a delicious Sweet Potato Breakfast Hash that’s easy to make and packed with flavor! This hearty dish features tender sweet potatoes, colorful bell peppers, and perfectly cooked eggs, all seasoned to perfection. It's a nutritious way to fuel your morning. Ready to impress your taste buds?
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper to taste

4 large eggs

2 tablespoons olive oil

Fresh cilantro or parsley, for garnish (optional)

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes and season with salt, pepper, smoked paprika, and cumin. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy on the edges.

    Add the diced red and green bell peppers and red onion to the skillet. Cook for an additional 5-7 minutes until the vegetables are softened.

      Stir in the minced garlic and cook for another minute, until fragrant. Adjust seasoning with more salt and pepper, if necessary.

        Create four small wells in the hash and crack an egg into each well. Cover the skillet with a lid and cook for about 5 minutes or until the egg whites are set but the yolks are still runny. Cook longer if you prefer firmer yolks.

          Remove from heat and garnish with chopped fresh cilantro or parsley if desired.

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