Sweet Potato Breakfast Hash
A comforting way to enjoy this sweet, smooth potato! Great with any egg dish.
1 lb. peeled sweet potatoes, cut into small hash-sized cubes (1/2” or less)
1/3 c. chopped bell peppers
2 small shallots, chopped -or 1/4 c. other mild onion
2 cloves garlic, peeled and crushed or fine-minced
1 T. olive oil
Salt and pepper
1/8-1/4 tsp. dried thyme
1/8-1/4 tsp. dried rosemary
(season to your taste)
Preheat oven to 375.
Toss sweet potatoes, peppers, shallots, and garlic with olive oil. Season with salt, pepper, thyme and rosemary, and place on a baking sheet. Bake for 20-30 minutes, stirring once or twice, until the potatoes are browned and tender.
Place in bowl and serve right away.
Recipe created or adapted by Liz Talley, Urban Graze
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