SERVES 2
Ingredients
- 1 large sweet potato
- 3 tbsp oil
- 1/2 cup onions, chopped
- 1/2 red pepper, chopped
- 1 green onion, chopped
- 1 garlic clove, minced (or 1/8 teaspoon garlic powder)
- 1 tsp smoked paprika (or less)
- salt and pepper to taste
- 2 tbsp chopped fresh parsley or chives
Instructions
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PRECOOK THE SWEET POTATO: (quick version). Pierce the potato in a few places. Microwave for about 4 to 4 1/2 minutes until fairly tender but not too soft (it should still have enough firmness for easy cutting). Peel off skin with a knife or leave on if preferred. Cut the sweet potato into cubes. See Notes for alternative cooking methods
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SAUTE VEGETABLES: Heat 1 tablespoon of oil in a skillet to medium-high. Add onions, pepper, garlic. Saute for 4-5 minutes until soft and slightly browned. Spoon vegetable mixture into a bowl.
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SAUTE SWEET POTATO: Add remaining 2 tablespoons of oil to skillet to medium high. Add pre-cooked sweet potato cubes in a single layer. Saute for a few minutes undisturbed until browned on one side. Stir and saute for a couple more minutes until browned on all sides.
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FINISH THE HASH: Add smoked paprika and stir. Add vegetable mixture and parsley. Sprinkle with salt and pepper to taste. Stir gently. Serve immediately. To make ahead, see Notes.
Notes
Other options to pre-cook sweet potatoes:
Boil: Peel and cut the potato into cubes, Boil in salted water for about 5 minutes until tender. Drain and dry well on paper towels.
Roast: Peel and cut the potato into cubes. Lay on foil-lined pan sprayed with oil. Roast at 400F for about 20 minutes until tender.
To Make Ahead: Cool hash, then refrigerate until ready to use. To reheat, spread on a foil lined pan sprayed with oil and heat at 425F for about 7-10 minutes.
https://twokooksinthekitchen.com/vegetarian-sweet-potato-hash/