The Dish:
Going to sweet potatoes and leaving the skin on, are great ways to increase the nutrients in your breakfast hash. This recipe requires some prep but then is smooth sailing from there.
Serving Size: 3/4 cup | Servings: 4
INGREDIENTS
2 Tablespoons olive or avocado oil, plus more if needed
2 sweet potatoes, scrubbed then diced into 1/2-inch cubes
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes OPTIONAL if you like spice
2 garlic cloves, minced
1/2 sweet onion, chopped
1 red bell pepper, chopped into squares
DIRECTIONS
Heat a large skillet over medium-high heat. Add the oil and heat. Add the diced sweet potatoes and toss to coat in the oil. Season with pepper and optional red pepper flakes, mix, and spread into a flat layer. Cook, stirring occasionally, until the potatoes are starting to brown, about 10-15 minutes.
Lower the heat to medium then add the garlic, onion, and peppers. Add more oil if needed. Cook, stirring frequently, until the onions are translucent and the peppers are tender, about 5-8 minutes.
