Sweet Potato Hash
This is a delicious change from the marshmallow topped sweet potatoes. Leftovers? Serve for breakfast with an over-easy egg.
|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|
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.