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


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


1In 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.
2Add 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.
3Add 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.
4Add the sugar snap peas and toss to combine. Continue cooking for about 3 minutes -- the peas will be tender-crisp.
5Salt & pepper to taste.
6Serve as is, or with a fried egg for breakfast/brunch.
7Additional 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