Sweet Potato Hash
This is a delicious change from the marshmallow topped sweet potatoes. Leftovers? Serve for breakfast with an over-easy egg.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | large sweet potatoes, peeled and cubed into 1-inch cubes |
| 6 tablespoons | olive oils, divided |
| 1/2 | red onion, chopped |
| 1 | red bell pepper, chopped |
| 1/4 cup | green onions |
| 2 cloves | garlic, chopped |
| 2 teaspoons | smoked paprika |
| kosher salt and freshly ground black pepper | |
| 2 tablespoons | chopped fresh parsley |
Directions:
Directions
Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.
Source: foodnetwork.com
