Breakfast hash is nostalgic for me. I think the reason I love it so much is because when we have family in town and have a lot of people to feed, a hash is my go-to choice for breakfast. My husband and I have a love for feeding and hosting people and with him being in the military and us not having family live nearby, we don’t have that opportunity as we would like. Thankfully though, this recipe can be make to feed just one person or as many people as you would like
With this recipe, I include hearty diced sweet potato, sweet bell peppers, diced onions, and wonderful spices to offer a healthier alternative to the traditional hash that you may know. It is a meatless recipe and could easily be made completely vegan by omitting the eggs.
To get started making this delicious sweet potato hash, you are going to pre-heat a cast iron or nonstick skillet to medium-high heat. Go ahead and dice all of your veggies and get them ready. As soon as your pan is hot, add your oil of choice — I prefer grape seed oil — and and add your veggies.
Stir them continuously for one to two minutes to ensure they don’t burn. After a couple of minutes, lower the heat to medium and add your adobo seasoning and cinnamon Continue cooking for an additional ten minutes, until the sweet potatoes are tender.
Speaking of adobo seasoning: Let me tell you, the adobo seasoning from Frontier Co-Op is delicious!!! UH-MAZING!! It is sold at Whole Foods and I can’t speak enough about it. When I first saw it in the store I assumed it would be spicy and similar to that of adobo sauce, but it isn’t at all. It is all organic and includes sea salt, garlic, onion, black pepper, oregano, bay leave, and turmeric. It’s great on chicken, potatoes, asparagus; literally everything! Highly, highly recommended!
Once your potatoes are tender, make four wells in your pan where you will place your eggs. Have your water ready, as you will need it as soon as you drop your eggs. Once your eggs are in the pan, pour one tablespoon of water around the egg. Continue with the other three eggs, adding water between each egg. Continue cooking for one to two minutes uncovered, and then cover for an additional three to five minutes, depending on how well you prefer you eggs. Finish with a touch of salt and pepper, to taste, and you have yourself a deliciously HEALTHY breakfast hash!
TIP: If you have a large pan that doesn’t have a fitting lid, such as my cast iron skillet, you can take a piece or two of aluminum foil and carefully place it over the pan, wrapping it loosely around the sides. I always add a wooden spoon to the top to hold it down… and VOILA, you have yourself a lid!
Sweet Potato Hash
2 medium sweet potatoes, diced
1/2 onion, diced
1/2 yellow bell pepper, diced
4 T. water
1 T. adobo seasoning
1 t. cinnamon
grape seed oil for coating pan
salt and pepper, to taste
Heat a cast iron or nonstick skillet over medium-high heat. As pan is heating, chop sweet potatoes, onion, and bell pepper. Once pan is hot, add grape seed oil and diced veggies.
Cook for 2-3 minutes, stirring continuously. Once the onion begins to turn translucent, lower heat to medium. Add the adobo seasoning and cinnamon. Continue cooking for an additional ten minutes.
As soon as the sweet potatoes are soft, make four wells in the pan where your eggs will go. Have your water ready, as you will need it as soon as you place your eggs in the pan. One at a time, place your egg in the well and pour 1 tablespoon of water around the egg; continue with the additional three eggs. Cook for 1-2 minutes uncovered, and then cover for 3-5 minutes until the eggs are done to your liking. Top with salt and pepper, to taste.
*Yields 2 servings.
This hash is wonderful because the possibilities are endless! Have some bell peppers on hand? Chop them up and add them! Add your leftover zucchini or asparagus from the night before. This is a recipe that you can make your own! It is not only easy to make, it is great for feeding a crowd and customizing to each person’s likes and dislikes.
I truly hope you enjoy.