Breakfast Hash Recipe

1. Peel and dice sweet potato

Peel the sweet potatoes and dice into 1/2-inch (about 1.3 cm) cubes so they cook evenly. Toss cubes in a bowl to keep ready.

2. Core and dice the bell peppers into roughly 1/2-inch pieces. Peel and slice the yellow onion into 1/2-inch pieces. Mince the garlic cloves.

3. Par-cook (optional faster method)

To speed cooking, microwave the diced sweet potato in a covered, microwave-safe bowl with 1–2 tablespoons water for 3–4 minutes until just starting to soften but not mushy. Drain any water.

4. Heat 1 tablespoon olive oil (and the optional tablespoon of butter if using) in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the diced sweet potatoes in a single layer as much as possible. Let them cook, undisturbed, for 4–5 minutes to develop a brown crust.

5. Stir and continue to cook, pressing pieces down occasionally with a spatula, for another 6–8 minutes until most pieces are tender and browned. Reduce heat to medium if browning too quickly.

6. Push the sweet potatoes to one side of the pan (or make a well in the center) and add the remaining 1 tablespoon olive oil. Add the diced onion and bell peppers. Sauté 4–5 minutes until softened and starting to brown.

7. Stir the garlic into the vegetables and cook 30–45 seconds until fragrant. Combine the vegetables with the sweet potatoes.

8. Sprinkle smoked paprika, ground cumin, kosher salt, black pepper, and red pepper flakes (if using) over the hash. Stir thoroughly to coat. Cook another 2–3 minutes to let flavors meld. Taste and adjust seasoning with additional salt and pepper to taste.

9. If serving with eggs: make four small wells in the hash, crack an egg into each well, reduce heat to low, cover the skillet, and cook 5–8 minutes until whites are set and yolks reach desired doneness (6–7 minutes for slightly runny yolk). Alternatively, cook eggs separately (fried or poached) and serve on top.

10. Remove the skillet from heat. Sprinkle chopped parsley or cilantro and sliced green onions over the hash. Adjust final seasoning with salt & pepper to taste.

11. Serve hot, portioned into 3–4 servings. If using eggs, serve one egg per portion.