Description
A savory skillet hash with crispy potatoes, seasonal vegetables, and optional eggs cooked right in. Naturally gluten-free and packed with protein to start your day right.
Ingredients
Scale
- 2 tbsp olive oil or avocado oil
- 2 cups diced sweet potatoes (1/2-inch cubes)
- 1 cup diced bell peppers (any color)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chopped kale or spinach
- 4 eggs (optional)
- 1/2 avocado, sliced (for serving)
- 2 tbsp fresh cilantro or parsley (for garnish)
- Optional protein: 1/2 cup cooked sausage or bacon crumbles
Instructions
- Heat oil in large cast iron or non-stick skillet over medium heat.
- Add sweet potatoes, spread in even layer. Cook undisturbed 5 minutes to brown.
- Add peppers and onion; stir and cook 5 more minutes.
- Stir in garlic, paprika, cumin, salt and pepper. Cook 1 minute until fragrant.
- Add greens and optional meat; cook 2 minutes until greens wilt.
- For eggs: Make 4 wells in hash. Crack eggs into wells. Cover and cook 3-5 minutes until whites set.
- Garnish with avocado and herbs. Serve hot.
Notes
- Meal Prep: Chop veggies night before to save time
- For crispier potatoes: Parboil 5 minutes, drain and pat dry before cooking
- Dairy-Free Option: Top with nutritional yeast instead of cheese
- Low-Carb Version: Substitute radishes or turnips for sweet potatoes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe (without eggs)
- Calories: 220
- Sugar: 6g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg