Sweet Potato Hash
By Audrey Plant
Ingredients
5 medium sweet potatoes, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
1 large red onion, diced
4 tablespoons extra-virgin olive oil
salt and pepper to taste
green onion, diced
over-medium egg, optional
Instructions
1. Preheat oven to 425 degrees.
2. Dice sweet potatoes into 1-inch pieces. On a lined baking sheet with parchment paper, place sweet potatoes on parchment paper. Toss 2 tablespoons of olive oil across pan and season with salt and pepper to taste. Place baking sheet in oven on the middle rack and roast for 35-40 minutes or until cooked through.
3. Dice bell peppers and onion into similar 1-inch pieces.
4. Dice green onion, set aside.
5. Using a large skillet, heat the remaining 2 tablespoons of olive oil on medium-high heat. Add bell peppers and onion. Season with salt and pepper to taste. Sauté for 4-5 minutes until peppers are just cooked through and onion is slightly softened.
6. Remove sweet potatoes from oven and place in a large mixing bowl.
7. Fold in peppers and onions to sweet potatoes in mixing bowl. Garnish with green onion, plate sweet potato hash and place an over-medium egg on top.
Note:
1. Salt and pepper to taste, means to your liking. This dish doesn’t need much seasoning but I like extra pepper in my sweet potato hash.
