Sweet Pepper Hash

Need a new breakfast idea? This sweet pepper hash combines green or red bell peppers, onion, and sweet potato for a delicious breakfast.

3.86 from 21 votes

Course: Breakfast, Dinner, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 182kcal

Author: Carolyn Thomas

Pre-cook sweet potatoes. Various methods can do this: bake, boil, or roast them. First, peel and cube the potatoes. We usually roast them. Toss the cubes in with a couple of teaspoons of oil and lay them in a single layer on a baking sheet. Roast at 400°F for about 20 minutes until fork tender. Do not overcook.
While the potato cooks, heat 1 Tablespoon of oil in a large skillet over medium-high heat. Add onions and peppers and sauté for 4-5 minutes until soft.
Add the garlic and continue to cook for two more minutes until the vegetables are slightly brown. Move the vegetable mixture to a bowl and set aside.
Add the remaining 2 Tbsp of oil to your skillet. Heat skillet over medium heat. Add potatoes that are pre-cooked in a single layer. Cook for a few minutes undisturbed until browned on one side. Then sauté for a couple more minutes until browned on all sides.
If using meat, add at this step and brown slightly.
Once the potatoes and meat are brown, add paprika and stir. Once everything is combined, add vegetable mixture and parsley or chives.
Sprinkle with salt and pepper to taste. Gently mix to combine and serve warm.

You can substitute white potatoes for the sweet potatoes. Using leftover baked potatoes works well.
You can add meat to this recipe such as ground beef, sausage, or cooked and chopped bacon. We also like it served with a fried egg on top.

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