🍳 Sweet Potato Breakfast Hash

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:

1. 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.
2. 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.
3. Add protein (optional):
   Stir in pre-cooked sausage or tempeh, heat through.
4. Combine:
   Add the cooked sweet potatoes to the skillet, mix everything well. Taste and adjust seasoning.
5. 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.
6. 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!