Sweet Potato Hash Part 2

Dora Komaromi


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!


☆☆☆☆☆ 0 votes

10 Min
30 Min
Pan Fry


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  • 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

How to Make Sweet Potato Hash Part 2


  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!

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