Sweet Potato Breakfast Hash

This sweet potato breakfast hash is warm and hearty and the perfect winter breakfast. A combination of sautéed sweet potatoes, caramelized onions, and tons of complimentary herbs and spices.

The best part is it all comes together in one pan, making breakfast a breeze.

INGREDIENTS

  • ¼ cup Olive oil divided
  • 6 cups Sweet potatoes or yams peeled, diced (about 2 large sweet potatoes)
  • 1 red onion diced small
  • 1 Red bell pepper diced small
  • 4 cloves Garlic finely minced
  • 1 tablespoon Sage fresh, chopped fine
  • 1 teaspoon Garlic powder
  • 2 teaspoon Onion powder
  • ½ teaspoon Smoked paprika
  • 1 tablespoon Butter unsalted
  • 2 tablespoon Maple syrup drizzled on top of hash
  • Salt and pepper to taste
  • Green onion for garnish

INSTRUCTIONS

Peel sweet potatoes and dice into small cubes. Heat a large skillet over medium heat. Add 2 tablespoon oil; once hot add potatoes in a single layer. Season with salt and pepper. Cook potatoes for 3-4 minutes without stirring. Once the potatoes begin to brown, stir and continue to cook for 10-12 minutes or until tender.
  • Add garlic, garlic powder, onion powder and smoked paprika. Add 1 tablespoon of butter and cook for an additional minute.
  • Garnish with sliced green onions and drizzle with maple syrup. Add scrambled eggs and veggies, and serve on a bed of quinoa.  Enjoy!