Name: Sweet Potato Hash with Fresh Herbs, Peppers, and Onions
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Breakfast
Ingredients: 1 pinch + 1 1/2 teaspoons coarse salt, divided, plus more to taste; 2 large sweet potatoes, scrubbed and chopped into bite-size cubes (about 3 cups); 3 tablespoons olive oil, divided, plus more as needed; 1 small bell pepper (any color), chopped; 1 small sweet onion, finely chopped (about 1/2 cup); 2 green onions, white and green parts chopped and kept separate (about 4 tablespoons total); 1/2 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika; 2 tablespoons fresh rosemary, chopped; 2 medium cloves garlic, minced; 1/4 cup packed fresh basil, finely chopped

Description

For a versatile side that pairs with just about anything, try this sweet potato hash studded with crunchy bell peppers and fresh herbs.

Ingredients

Scale

1 pinch + 1 1/2 teaspoons coarse salt, divided, plus more to taste
2 large sweet potatoes, scrubbed and chopped into bite-size cubes (about 3 cups)
3 tablespoons olive oil, divided, plus more as needed
1 small bell pepper (any color), chopped
1 small sweet onion, finely chopped (about 1/2 cup)
2 green onions, white and green parts chopped and kept separate (about 4 tablespoons total)
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 tablespoons fresh rosemary, chopped
2 medium cloves garlic, minced
1/4 cup packed fresh basil, finely chopped

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Instructions

Add the potatoes to a large saucepot over high heat and cover with water. Bring to a boil and then season the water with a large pinch of salt. Reduce the heat to medium and simmer the potatoes until fork tender, about 5 minutes. Drain and pat the potatoes dry.
Place a large skillet or cast iron pan over medium heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the potatoes in a single layer and cook without touching, until the bottom side is golden-brown and developing a light crust, about 3 minutes.
Toss the potatoes and then add the remaining tablespoon of olive oil to the pan with the peppers, sweet onions, and white parts of the green onions. Season with 1 1/2 teaspoons salt, and the black pepper, paprika, and rosemary. Stir to combine.
Saute, tossing occasionally, until the onions are translucent and the potatoes begin to get a light brown crust, about 5-8 minutes. Add the garlic. Cook until fragrant and very lightly golden but not browned, for 1 additional minute, adding another tablespoon or so of oil if anything is sticking to the pan.
Season to taste with additional salt if necessary, toss with the basil and green tops of the green onions, and serve.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Vegetarian
Method: Stovetop
Cuisine: Breakfast

Keywords: sweet potato, hash, vegetarian, pepper, onion