Sweet Potato Breakfast Hash Food

SWEET POTATO HASH

Steps:

• Grate the sweet potatoes (either with a box/hand grater or a food processor fitted with a coarse grating disc).
• Heat the olive oil in a large non-stick skillet over medium-high heat.
• Add the shallots and cook, stirring, until beginning to brown, about 2 or 3 minutes.
• Add the sweet potatoes and cook, tossing occasionally, until tender, about 7 to 9 minutes more (or longer if you like your potatoes crispier).
• Add the spinach and cook, tossing, until just wilted, about 1 or 2 minutes more.
• Note: I like to get my sweet potatoes really browned, so I may end up cooking them a bit longer before adding the spinach.
• Optional; add salt and/or pepper to taste. You could also add hot sauce to taste. It's up to you!
• Enjoy!

SWEET POTATO HASH

Steps:

• 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.

ONE-PAN SWEET POTATO BREAKFAST HASH RECIPE BY TASTY

Steps:

• Dice the sweet potato
• Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
• While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.
• Dice and seed the bell peppers and add to the skillet.
• Dice the jalapeño, if using, and add.
• Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
• Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
• Breakfast is served!
• Enjoy!

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

SWEET POTATO HASH

Steps:

• Preheat oven to 450 degrees
• Add diced sweet potatoes to a glass casserole dish
• Sprinkle sweet potatoes with garlic powder, onion powder, thyme, pepper, salt, and paprika
• Drizzle on olive oil to coat, up to 1/3 cup
• Toss to combine
• Roast at 450 degrees for 55 - 65 minutes, stirring 3 - 4 times to avoid burning
• Once sweet potatoes have about 15 minutes left to cook, add the minced garlic and diced onion to a skillet with 1 teaspoon of olive oil
• Cook garlic and onion for 12 - 15 minutes on medium heat, stirring often, until soft and caramelized
• Once sweet potatoes have finished cooking, remove from oven and add the garlic and onion mixture.
• Stir to combine

CHORIZO & SWEET POTATO HASH

Steps:

• In a large skillet over medium-high heat, add the ground chorizo and brown (about 6 - 8 minutes). When browned, transfer the sausage to a bowl and set aside. Leave the fat from the chorizo in the skillet.
• Add the extra virgin olive oil, chopped onions, chopped peppers, and diced sweet potatoes to the same skillet. Cook for 12 - 15 minutes or until the potatoes and vegetables are tender. Make sure to stir occasionally.
• Add the minced garlic, paprika, Italian seasoning, ground sage, and chili powder. Mix until fully combined.
• Add chorizo and spinach or kale. Cook for another 8 - 10 minutes, or until chorizo is fully cooked. Make sure to stir occasionally.
• Add the chicken or vegetable stock or broth. Cook until the liquid evaporates (about 2 minutes).
• Season the hash to taste with kosher salt and ground black pepper. Remove from the heat. If using eggs, fry up 4 - 6 eggs in a separate skillet to serve on top of the hash. Serve hot and enjoy!

SWEET POTATO HASH BROWNS

Steps:

• Gather the ingredients.
• Using a vegetable peeler, peel the skin off of the sweet potato.
• Shred the sweet potato by hand using a coarse side of a box grater , or shred in the food processor fitted with the shredding blade. (If using the food processor, the sweet potato might need to be cut into lengthwise pieces to fit in the food processor tube.)
• In a large bowl, combine the shredded sweet potato with 1 tablespoon of the olive oil, the salt and pepper.
• Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
• Using a 1/3 cup measure to scoop, form patties in the pan.
• Flatten each patty with a spatula.
• Cook the patties, turning once until nicely browned on both sides, 6 to 8 minutes total. Repeat with remaining shredded sweet potato mixture, adding additional olive oil to the pan if necessary. Enjoy immediately with your favorite breakfast foods.