Sweet Potato Hash Part 2

Dora Komaromi

By
@dkk1959

I had several veg items I needed to use up, so this was the result. So many other items could be added or swapped out. The sky's the limit!


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Serves:

2-4

Prep:

10 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

2 Tbsp
coconut oil or olive oil
1 large
sweet potato, 3" diameter, 5-6" long, peeled and cut into 1/2" dice
1/4 medium
red bell pepper, cut into 1/2" dice
1/4 medium
green bell pepper, cut into 1/2" dice
1 small
onion, cut into small dice
1 clove
garlic, minced
1/2 c
frozen corn kernels
1 lb
sugar snap peas, stem end removed, snapped in 1/2
salt & pepper to taste

Directions Step-By-Step

1
In a large skillet over medium-high heat, add the oil. Once the oil is hot, add the sweet potatoes and toss to coat with the oil. Cook for 2-3 minutes, not disturbing the pan.
2
Add the peppers and onion, toss to combine. Continue cooking for 8-10 minutes, stirring occasionally, until the potatoes are tender and starting to caramelize. The onion and peppers should be tender as well.
3
Add the garlic and corn. Toss to combine. Continue cooking for about 5 minutes, stirring occasionally. The garlic should soften and the corn start to caramalize.
4
Add the sugar snap peas and toss to combine. Continue cooking for about 3 minutes -- the peas will be tender-crisp.
5
Salt & pepper to taste.
6
Serve as is, or with a fried egg for breakfast/brunch.
7
Additional items you can add or swap:
Asparagus, Black Beans, Mushrooms, Sausage, Spinach, Green Onions, Jalapeno or Serrano pepper, Parsnip, Cheddar Cheese, Rosemary, Parsley, Thyme...use your imagination!

About this Recipe