Warm sweet potatoes, cinnamon, and peppers create a comforting, vibrant hash—perfect as breakfast or a satisfying side.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes (approximately 500 g), peeled and diced
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
→ Spices & Seasonings
06 - 1 ½ teaspoons ground cinnamon
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon ground cumin
09 - ¼ teaspoon cayenne pepper (optional)
10 - Salt and freshly ground black pepper, to taste
→ Oils & Garnishes
11 - 3 tablespoons olive oil
12 - 2 tablespoons fresh parsley, chopped (for garnish)
# Preparation steps:
01 - Heat olive oil in a large skillet or sauté pan over medium heat.
02 - Add the diced sweet potatoes to the heated skillet. Cook, stirring occasionally, for 8-10 minutes until the sweet potatoes begin to soften and develop a light brown sear.
03 - Incorporate the diced red onion and bell peppers into the skillet. Continue to cook, stirring occasionally, for an additional 7-8 minutes, until the vegetables are tender and their edges are beginning to caramelize.
04 - Stir in the minced garlic, ground cinnamon, smoked paprika, ground cumin, and cayenne pepper (if using). Season with salt and freshly ground black pepper. Cook for 2-3 minutes, stirring constantly, until the mixture is fragrant and the sweet potatoes are fully cooked.
05 - Taste the hash and adjust the seasoning as needed to achieve desired flavor balance.
06 - Remove the skillet from the heat. Garnish the hash with fresh chopped parsley before serving.
