Description
This Tex Mex sweet potato hash brings bold southwestern flavors to your breakfast table with seasoned potatoes, peppers, and eggs all cooked together in one skillet. It’s a hearty, satisfying meal that’s quick to make and great for brunch.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 small onion
Spices and Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt
- Pepper
Cooking and Garnish:
- 2 tablespoons olive oil
- 2 cloves garlic
- Fresh cilantro
Instructions
- Drizzle 2 tablespoons olive oil into a large skillet, heating it to medium (375°F) for an even cooking surface.
- Tumble 2 medium sweet potatoes cut into ½-inch cubes into the hot pan, spreading them in a single layer.
- Sauté the sweet potato chunks for 8-10 minutes, stirring occasionally until edges become golden and crisp.
- Toss 1 small diced onion and both bell peppers (red and green) into the skillet with the potatoes.
- Mince 2 garlic cloves directly into the vegetable mixture, stirring to prevent burning.
- Sprinkle 1 teaspoon chili powder and 1 teaspoon cumin over the hash, ensuring even distribution.
- Season with salt and pepper, using about ½ teaspoon of each to enhance the seasoning.
- Continue cooking for 5 more minutes at medium heat, allowing the vegetables to caramelize and spices to bloom.
- Transfer the hash to a serving plate and scatter fresh cilantro leaves on top for a bright, herbal finish.
Notes
- Dice sweet potatoes into small, uniform cubes to ensure even cooking and crispy edges.
- For a protein boost, add black beans or cooked chicken directly to the hash during the last few minutes of cooking.
- Swap regular bell peppers for poblano peppers to add a mild, smoky flavor that complements the sweet potatoes.
- Keep the heat at medium to prevent burning and allow the sweet potatoes to develop a golden-brown crust that provides wonderful texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 3 to 4
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg