My weekend mornings almost always include some kind of hash, with a fried or poached egg on top. I’m not a big fan of sweet things for breakfast, so whenever I’m craving a vibrant, nutritious and filling dish to start my day off right, this is it! You can use sweet or regular potatoes, either way, it’s a delish dish!
Makes 2 servings
1 medium sized sweet potato, peeled and cubed
1 tablespoon olive oil
1/2 bell pepper, chopped
1/2 red onion, chopped
1 jalapeno, finely chopped (l left the seeds in for a kick, but you can remove them if you’d like)
1 teaspoon smoked (or regular) paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 cup fresh cilantro, chopped
salt and pepper
Toss your sweet potato cubes into a pot with cold water, season with salt and bring to a boil. Cook them until they’re tender.
In a skillet, add in the olive oil, chopped peppers and onions, and the garlic powder, paprika and cumin. Stir to combine.
Drain your cooked sweet potato cubes and add them into the pan.
Season the whole mix with some salt and pepper, and stir to combine.
Cook for a few minutes to allow all the flavors to blend and so the sweet potato gets caramelized and crusty. You can add in a drizzle of extra oil if needed.
Sprinkle with fresh cilantro and serve with some avocado and a sunny side up egg for a delish dish that will keep you powered through the morning!