Description
A hearty and versatile one-pan dish made with crispy sweet potatoes, sautéed vegetables, and optional protein, perfect for any meal of the day.
Ingredients
- 3 medium sweet potatoes (peeled and diced)
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 1 bell pepper (chopped)
- 3 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup cooked sausage (optional)
- 2–4 eggs (optional)
- 2 tablespoons fresh parsley or green onions (chopped)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and cook, stirring occasionally, until they begin to soften and develop a golden, crispy exterior (about 10–15 minutes).
- Add chopped onion and bell pepper, cooking until softened and slightly caramelized.
- Stir in minced garlic, salt, black pepper, and paprika, mixing well to coat evenly.
- If using sausage, add it and cook until heated through and slightly crispy.
- Create small wells in the hash and crack eggs into each well if desired.
- Cover the skillet and cook until eggs reach your preferred doneness.
- Remove from heat and sprinkle with fresh parsley or green onions before serving.
Notes
- Avoid overcrowding the pan for crispier potatoes.
- Let potatoes cook undisturbed for a few minutes to develop a crust.
- Use black beans or mushrooms for a vegetarian option.
- Add chili flakes or hot sauce for extra spice.
- Include spinach or kale toward the end for added greens.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in a skillet for best texture or microwave for convenience.
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 120 mg
