Sweet Potato Breakfast Hash

Name: Sweet Potato Breakfast Hash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons coconut or olive oil; ½ 60g green bell pepper, diced; ½ 60g red bell pepper, diced; 1 27g jalapeño, sliced and diced; ½ 61g red onion, diced; 4 cloves garlic (minced); ½ 226g pound Japanese sweet potatoes, rinsed thoroughly and diced into 1” cubes; 3/4 cup 195g cooked black beans (if canned, rinsed well); 2 teaspoons paprika; 3/4 teaspoon sea salt (to taste); 1/4 teaspoon freshly ground black pepper

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 3

Author : Jenne

Instructions

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Step 1

In a pan over medium high heat, heat 1 tablespoon of oil.

Step 2

Add in the green bell pepper, red bell pepper, jalapeño and the red onion. Sauté and cook down for about 8 minutes until the red onions are translucent. Scoop the mixture aside in a small bowl. Add the other tablespoon of oil into the pan and heat up.

Step 3

Add in the sweet potatoes and stir to combine. Reduce heat to medium and let the sweet potato crisp and cook through, for about 10-12 minutes. Stir occasionally, ensuring not to burn the sweet potatoes.

Step 4

After sweet potatoes are cooked through, and back in the previously cooked bell pepper mixture and the black beans. Add the paprika, sea salt and the black pepper over and stir to combine. Cook for about another 3 minutes to let the black beans heat through. Taste and adjust seasonings for taste, then remove from heat. Serve with slices of avocado and enjoy!

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