This simple breakfast features pan-fried golden sweet potatoes, peppers, and onions. Enjoy as-is or serve topped with fried eggs and your favorite breakfast protein.
Clean and peel the sweet potatoes. Dice into ½ inch pieces. Try to make the pieces as uniform as possible.
Heat a 12-inch skillet over medium-high heat. Drizzle with enough neutral oil to coat the bottom. Once hot, add the diced sweet potato. Saute for just 4-5 minutes, stirring a few times, until some of the potato pieces are golden or beginning to brown.
Reduce heat to medium low. Sprinkle the potatoes with salt. Cover with a tightly fitting lid. Cook for 15-20 minutes or until the potatoes are tender, stirring just 2-3 times. If the potatoes are blackening or browning, the heat is too high and should be turned down.
Once the potatoes are softened, remove the lid. Add the diced onion, pepper, Old Bay seasoning, smoked paprika, and garlic powder.
Continue cooking for an additional 15 minutes, stirring only every 2-3 minutes. The potatoes are ready when tender throughout and golden/darked on the exterior.
Serve as-is or topped with avocado, with fried eggs or tofu scramble, and veggie sausage. Enjoy!
Notes
Old Bay: If you don't have access to this, an equal amount of Cajun seasoning works.
Fried eggs: To cook eggs directly on the sweet potato hash, wait until the hash is completely cooked through. Use a spatula to flatten the sweet potatoes into an even layer. Crack 3-5 eggs directly onto the top of the hash. Cover with a lid and cook on medium-low heat until the eggs are cooked to your liking.
Sausage: I cook veggie sausage patties separately and add them to the sweet potato hash when it's finished cooking.
Leftovers: Best within 3-4 days. Keep refrigerated in a closed container. Reheating: Individual servings can be reheated in the microwave, but they will be soft. To re-crisp, heat a non-stick skillet over medium heat. Drizzle with oil. Add the potato hash and cook until heated through and crisp, about 5-8 minutes.