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So I’m a HUGE break potato fan. I used to look at a breakfast as incomplete unless it had a side of crispy hash browns or home fries. After changing my lifestyle, the potato obsession hasn’t completely gone away… so I came up with this recipe. It has a bit of a kick and will keep you full for hours! I also have paired this dish with my veggie egg bake and it goes great together.

Here’s the few ingredients that you’ll need:

• 1/4 cup olive oil or coconut oil
• 2-3 medium sized sweet potatoes
• 1/2 red onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 gloves garlic, minced
• Salt, pepper, and red pepper flakes
• Hot sauce (optional)

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SWEET POTATO HASH

Ingredients:

• 1/4 cup olive oil or coconut oil
• 2-3 medium sized sweet potatoes
• 1/2 red onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 gloves garlic, minced
• Salt, pepper, and red pepper flakes
• Hot sauce (optional)

Instructions:

1. Begin by chopping the sweet potatoes and other vegetables. Peel the sweet potatoes and then chop into ~1/2 inch pieces. The red onion and peppers should be finely chopped.
2. After you have everything chopped and ready, add only the sweet potato to a large skillet pan with about a cup of water, depending on how much you have.
3. Cover the pan and let cook on medium/high heat for 20 minutes or until slightly softened.
4. Once the sweet potato is softened, remove excess water (if there is any) and add your olive oil to the pan.
5. Add in the peppers, onion, and garlic and let cook for another 10-15 minutes on medium/ high heat.
6. Once the hash is at your desired crispiness, add salt, pepper, and red pepper flakes.
7. If you’re pro-spicy food, at a bit of hot sauce and mix it in. Serves 4-6 and can be refrigerated up to five days.

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