Breakfast in the morning. Breakfast in the evening. Breakfast all the time. I crave breakfast foods – like eggs – all day long, and growing up I always considered “brinner” (aka breakfast for dinner) to be the top tier dinner.
Now, I’m an adult, I live by myself, and I can eat whatever I want whenever I want. And I do. Frequently. Including eating salads for breakfast.
Now, where was I?
Oh, yeah, breakfast.
Seriously, though. If you don’t think that the creation of brunch is one of the greatest manifestations of our time, go away. I don’t want to know you. No one likes you. Take your negativity toward breakfast foods and having more occasions to eat said foods and get OUT OF HERE!
This recipe for Sweet Potato Hash not only makes a great breakfast side dish, but also brunch, lunch, dinner, brinner, and any time snack. Serve it warm, serve it cold, eat it with a fork, eat it with a spoon, eat it with your fingers like an absolute savage.
Today is Saturday. You still have plenty of time to go to the store, get, like TWO ingredients that I bet you already have in your pantry, and then make this for your friends, family, other overnight guests, or just yourself!
- 4 sweet potatoes, peeled and cubed
- 2 bell peppers, any color, seeded and chopped
- 1 Tbsp cooking oil (coconut, olive, or avocado)
- 1 Tbsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- salt and pepper, to taste
- Place sweet potatoes in a pot. Fill with water, cover, and bring to a boil. Cook for 5-8 minutes or until potatoes are al dente.
- Meanwhile, warm oil over medium heat in a skillet. Add peppers and saute until tender. Remove from pan and set aside.
- Drain potatoes and place in used skillet. Continue to cook over medium heat until fork-tender. Add spices and seasonings. Once potatoes are crispy, turn off heat.
- Mix in sautéed peppers. Serve immediately.
Makes 6 servings. Nutrition Information (per serving): 145 calories; 3g total fat (2g sat fat, 0g mono, 1g poly); 0mg cholesterol; 62mg sodium; 507mg potassium; 26g total carbohydrates (5g fiber, 7g sugars); 3g protein; 4% DV calcium, 7% DV iron