Yields: 2–3 servings
Time: 30–35 minutes
🛒 Ingredients:
- 1 large sweet potato, peeled and diced
- ½ onion, diced (red or yellow)
- 1 bell pepper, chopped (any colour)
- 2 cloves garlic, minced
- ½ zucchini or a handful of spinach (optional)
- 2–3 eggs (or tofu scramble, for vegan version)
- 1–2 tablespoons olive oil
- Salt, pepper, smoked paprika, chili flakes (to taste)
- Optional protein: cooked sausage, bacon, or seasoned tempeh
🔥 Directions:
- Roast or sauté sweet potatoes:
- Option A: Toss sweet potato cubes in olive oil, salt, pepper, and paprika. Roast at 400°F (200°C) for 20–25 minutes.
- Option B: Sauté sweet potatoes in a skillet over medium heat with oil, stirring occasionally for 15–20 minutes until tender and golden.
- Cook the veggies:
In a large skillet, heat oil. Add onion and bell pepper, cook for 5 minutes until softened. Stir in garlic and zucchini or spinach. Cook until wilted. - Add protein (optional):
Stir in pre-cooked sausage or tempeh, heat through. - Combine:
Add the cooked sweet potatoes to the skillet, mix everything well. Taste and adjust seasoning. - Add eggs:
- Make small wells in the hash and crack in eggs. Cover and cook for 5–6 minutes until whites are set and yolks are runny.
- Or, fry or poach eggs separately and serve on top.
- Serve:
Garnish with avocado slices, fresh herbs (like cilantro or parsley), or hot sauce.
🌿 Variations:
- Add black beans for a Tex-Mex vibe.
- Use leftover roasted veggies.
- Make it spicy with jalapeños or chipotle powder.
Want a version for meal prep or sheet pan cooking? Just ask!
