Sweet Potato Breakfast Hash is a easy grain free side dish to meal prep. Paleo and vegan friendly.
1 tablespoon plus 1 teaspoon avocado oil or coconut oil, divided
1 large onion, chopped
1 sweet bell pepper, diced
2 large sweet potatoes, peeled and cut into ¾-inch cubes
½ cup chicken or vegetable broth
1 teaspoon coarse kosher salt
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon ground pepper, or to taste
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add onion and pepper and cook, stirring often until the onion just begins to brown, about 4 to 5 minutes. Add sweet potatoes and cook, stirring often, until the sweet potatoes are browned in a few places, about 6 minutes.
- Add broth, cover and bring to a simmer. Reduce heat to medium-low and continue simmering, removing lid to stir often, until the sweet potatoes are starting to soften, about 12 minutes.
- Add the remaining 1 teaspoon oil and stir to coat. Add salt, paprika, Italian seasoning, garlic powder and ground pepper and stir to coat. Let hash cook, stirring once or twice until crispy and browned in spots, and the sweet potatoes are soft enough to break in half easily when tested with a spatula, about 6 minutes.
- Serve hot, or chill, and store in a resealable container up to 5 days. Reheat until steaming before serving.
- Serving Size: 1 cup
- Calories: 124
- Sugar: 5 g
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g