Delicious and Tasty Sweet Potato Hash Recipe
Lately, I have been really trying to eat more nutritious meals. I have almost nixed white foods like rice, potatoes, and most sugars. If I do eat a dessert that contains some sugar, I will compensate in other areas and eat more low-carb, and vegetable rich foods.
My husband LOVES traditional potato hash so much so I set out to make it using organic sweet potatoes, onions, and peppers. Paired with some spices, and olive oil our sweet potato hash was so tasty and filling. The best part is we reaped the nutritious benefits of the vegetables at hand.
I love eating sweet potato hash with oven baked chicken, or pork chops. It makes a hearty side dish and is one that can be prepped a day in advance. There is a lot of chopping and dicing with this meal so be prepared for that aspect. I recommend using a sharp knife and sturdy cutting board to chop the onions, peppers, sweet potatoes, and garlic.
I loved the way the skillet gave the potatoes, and veggies and caramelized taste. The heat and cooking method really brought out the sweet flavors of the potatoes which is great if you love a sweet and savory meal. Next time I am going to add some meat to this to make it a complete meal. Perhaps some cubed ham, or corned beef would do the trick.
- 5-6 small-medium sweet potatoes
- 4 small rainbow peppers
- 1 large purple onion
- 1 large clove of garlic
- 4 tablespoons of extra virgin olive oil
- salt, pepper, paprika, onion, and garlic powder to taste
Chop up all veggies to bite-sized pieces
Boil sweet potatoes in a stock pot of water for 8-10 mins to get them tender
Heat a skillet with 2 tablespoons of oil
Place garlic, onion, and peppers in it and cook until tender
Once veggies and cooked, remove them from the pan and set aside
Drain potatoes, and add them to the skillet with oil
Cook about 8 mins or until potatoes start to get slightly crisp and browned
Add back veggies and cook for another 3 minutes, allow to sit for a few minutes