Are you ever stuck in a food rut? You know, when you find yourself making the same few meals over and over again. It happens to the best of us. Sometimes you just need something new, something colorful and exciting, that doesn’t require a ton of effort or weird ingredients. That’s where this recipe comes in to save the day.
This skillet hash is one of my absolute favorite Healthy Sweet Potato Recipes. It’s packed with savory flavor, beautiful colors, and wholesome goodness. It’s the kind of dish that makes you feel good from the inside out. Plus, it’s so incredibly versatile. Let’s get cooking!
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Why You’ll Love This Recipe
First off, this recipe is incredibly easy to make. Seriously. Even if you are a total beginner in the kitchen, you can whip this up without any trouble. There are no complicated techniques or fancy gadgets needed. Just a skillet, a knife, and a handful of simple ingredients.
It is also super quick. On a busy weeknight, the last thing you want is a recipe that takes hours. With a clever microwave trick to precook the potato, you can have this dish on the table in under 30 minutes. It’s a lifesaver when you’re short on time but still want a nutritious meal.
The flavors are just amazing. The natural sweetness of the potato pairs beautifully with the savory onions, sweet bell peppers, and a hint of smokiness from the paprika. Every bite is a little burst of deliciousness. It’s comfort food that is also good for you.
Another great thing is how adaptable it is. You can easily customize it to your liking. Add different veggies, throw in some beans for extra protein, or spice it up with some chili flakes. It’s a great way to use up whatever you have in the fridge. This makes it one of the most flexible Sweet Potato Meals you can make.
And let’s not forget, this is a wonderfully healthy dish. Sweet potatoes are packed with vitamins and fiber. This recipe is naturally vegan and gluten free, making it a fantastic option for many dietary needs. These are the kind of Vegetarian Sweet Potato Recipes that even meat eaters will love.
Ingredients
The beauty of this recipe lies in its simplicity. We are using fresh, whole ingredients that come together to create something truly special. Here’s what you will need to gather.
- 1 large sweet potato
- 3 tablespoons olive oil
- 1/2 cup chopped white onions (or red onion)
- 1/2 cup red bell peppers, chopped
- 1 clove fresh garlic, minced (or 1/8 teaspoon garlic powder)
- 1 teaspoon smoked paprika (or less)
- 1 green onion, chopped
- salt and black pepper to taste
- 2 tablespoon chopped fresh parsley or chives
Each ingredient plays a part. The sweet potato is the star, of course. The onions and peppers add a layer of savory sweetness. Garlic brings that aromatic punch we all love. Smoked paprika adds a deep, smoky flavor that is just incredible. Finally, the fresh herbs brighten everything up at the end.
Step By Step Instructions
Ready to make some magic? Follow these simple steps, and you’ll have a delicious meal in no time. I’ll walk you through everything. This is one of those Healthy Sweet Potato Recipes that is as fun to make as it is to eat.
Step 1: Precook The Sweet Potato
First things first, let’s get that sweet potato ready. The quickest way is to use the microwave. Poke the potato a few times with a fork. This lets steam escape so it doesn’t explode. Nobody wants to clean that up!
Microwave it for about 4 to 4 and a half minutes. You want it to be fairly tender, but not mushy. It should still have some firmness, which will make it much easier to cut into cubes. The exact time will depend on your microwave’s power and the potato’s size.
Once it’s done, carefully take it out. It will be hot! Let it cool for a minute or two. Then, you can peel the skin off with a small knife or even just your fingers. The skin should come off easily. Or, feel free to leave the skin on for extra fiber and nutrients.
Now, cut the sweet potato into cubes, about one inch in size. Try to make them all roughly the same size so they cook evenly in the skillet. If you don’t have a microwave, you can also boil or bake the potato until it’s just fork tender.
Step 2: Sauté The Vegetables
Next, let’s work on the other veggies. Grab a large skillet and heat one tablespoon of olive oil over medium high heat. You want the pan to be nice and hot before you add anything. This helps the vegetables to sear rather than steam.
Add your chopped onions and bell peppers to the hot skillet. You should hear a nice sizzle. Sauté them for about 4 to 5 minutes. Stir them occasionally until they become soft and get a little bit of brown color on the edges. This browning process, called caramelization, brings out their natural sweetness.
Now it’s time for the garlic. Add the minced garlic to the pan and cook for just another 30 seconds or so. Garlic burns quickly, so keep a close eye on it. You just want it to become fragrant. Once you can smell that amazing garlic aroma, you’re ready.
Once the vegetables are cooked, spoon the mixture out of the skillet and into a separate bowl. We’ll set them aside for now and add them back in later. This ensures they don’t get overcooked while we focus on the potatoes.
Step 3: Sauté The Sweet Potato
It’s time for the main event! Add the remaining two tablespoons of oil to the same skillet, still on medium high heat. Let the oil get hot again. This is important for getting those crispy edges we all love.
Carefully add your sweet potato cubes to the skillet. Arrange them in a single layer. Try not to crowd the pan. If you put too many in at once, they will steam instead of brown. If your skillet is small, it’s better to do this in two batches. Trust me, it’s worth the extra minute.
Now, here’s a key tip. Let the potatoes sauté for a few minutes without stirring them. Just let them sit and sizzle. This allows them to develop a beautiful, golden brown crust on one side. This is how you get that wonderful texture contrast between the crispy outside and the soft inside.
After a few minutes, give them a stir and continue to sauté for a couple more minutes. Keep stirring occasionally until the cubes are browned on all sides and wonderfully crispy. This step really makes this one of the best Sweet Potato Dinner Recipes.
Step 4: Finish The Hash
We’re almost there! Now it’s time to bring everything together. With the sweet potatoes looking golden and delicious, it’s time to add the spices. Sprinkle the smoked paprika over the potatoes and stir to coat everything evenly. The paprika will toast a little in the hot pan, deepening its flavor.
Next, add the cooked vegetable mixture back into the skillet with the sweet potatoes. Also, add in the chopped green onions and fresh parsley. The fresh herbs add a burst of color and brightness that really finishes the dish.
Sprinkle everything with salt and pepper to your taste. Give it all a gentle stir to combine everything. You just want to warm the vegetables back through. Be gentle so you don’t mash the tender sweet potato cubes.
And that’s it! Your beautiful, savory sweet potato hash is ready. Serve it immediately while it’s hot and crispy. This is one of those Healthy Sweet Potato Recipes that looks as good as it tastes.
How To Store Leftovers
If you happen to have any leftovers, which is not always a given with a dish this tasty, storing them is easy. First, let the hash cool down completely to room temperature. This is important to prevent condensation from making things soggy.
Once cooled, place the leftovers in an airtight container. You can store it in the refrigerator for up to 3 or 4 days. The potatoes will soften a bit upon refrigeration, but the flavor will still be fantastic.
When you’re ready to enjoy it again, the best way to reheat it is in a skillet. Add a little bit of oil to a pan over medium heat. Add the leftover hash and cook, stirring occasionally, until it’s heated through and the potatoes have regained some of their crispiness.
You can also reheat it in the microwave if you’re in a hurry, but it won’t be as crispy. It will still be delicious, though! Leftovers are great on their own, or you can get creative and add them to a breakfast burrito or serve with a fried egg on top.
Tips
Want to make this recipe even better? Here are a few extra tips and tricks I’ve learned along the way. Little things can make a big difference in creating amazing Sweet Potato Meals.
For extra crispy potatoes, make sure your pan is hot and your oil is shimmering before you add them. And remember, don’t crowd the pan! Giving the potato cubes space is the key to getting that beautiful brown crust.
Feel free to add more protein to make this a more filling meal. A can of drained and rinsed black beans or chickpeas would be a wonderful addition. Just toss them in at the end with the other vegetables to warm them through. This turns it into a complete one pan meal.
Don’t be afraid to play with the spices. If you like a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper. Cumin or a little bit of chili powder would also be delicious and would pair well with the smoked paprika.
You can prep your vegetables ahead of time to make this recipe even faster. Chop your onions, peppers, and garlic in the morning or the day before. Store them in an airtight container in the fridge. When it’s time to cook, you’re already halfway there!
This is one of my go to Sweet Potato Recipes Vegan style. But if you are not strictly vegan, a fried or poached egg on top is an amazing addition. The runny yolk creates a delicious sauce that coats everything beautifully.
Conclusion
So there you have it! A simple, delicious, and incredibly satisfying sweet potato hash. It’s proof that Healthy Sweet Potato Recipes can be full of flavor and fun to make. This dish is perfect for a quick weeknight dinner, a lazy weekend brunch, or even as a tasty side dish.
It’s a recipe that’s good for you, easy on the wallet, and versatile enough to please everyone. I really hope you give this one a try. Cooking should be enjoyable, and this dish is a pure joy to create and eat. Happy cooking!
FAQ
Can I Use a Different Kind of Potato?
Yes, you certainly can. While sweet potatoes give this dish its signature flavor and color, you could use regular potatoes like Russets or Yukon Golds. The cooking time might vary slightly, but the method would be the same. It would be a different dish, but still very tasty.
Is This Recipe Good For Meal Prep?
Absolutely! This is one of the best Vegetarian Sweet Potato Recipes for meal prep. You can make a big batch on Sunday and portion it out into containers for the week. As mentioned, it reheats well in a skillet. It’s a great way to have a healthy and delicious meal ready to go.
What Can I Serve With This Sweet Potato Hash?
This hash is very versatile. You can serve it as a main course, maybe with a side of sliced avocado or a simple green salad. For breakfast or brunch, it’s fantastic with a fried egg on top. It also works as a side dish for grilled chicken, fish, or a black bean burger.
How Do I Make This Recipe Spicy?
It’s very easy to add some heat. You can add a pinch of red pepper flakes along with the smoked paprika. You could also add some finely chopped jalapeño with the onions and bell peppers. A few dashes of your favorite hot sauce when serving is also a great option.
Can I Make This in an Air Fryer?
Yes, you can adapt this for an air fryer. After precooking the sweet potato, toss the cubes with a little oil and spices and air fry them until crispy. You would still want to sauté the onions, peppers, and garlic on the stovetop separately and then combine everything at the end.
Savory Sweet Potato Hash
A simple, colorful, and wholesome sweet potato hash that’s quick to make and packed with savory flavor. It’s a versatile weeknight meal that’s naturally vegan and gluten-free.
Requirements
Ingredients
Instructions
- Pierce the sweet potato with a fork and microwave for 4-5 minutes until tender but still firm. Let it cool slightly, then peel (optional) and cut into 1-inch cubes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the onions and bell peppers for 4-5 minutes until softened and slightly browned. Add the minced garlic and cook for another 30 seconds until fragrant. Remove the vegetable mixture from the skillet and set aside.
- Add the remaining 2 tablespoons of oil to the same skillet. Add the sweet potato cubes in a single layer, ensuring not to crowd the pan. Cook for a few minutes without stirring to allow a golden-brown crust to form.
- Continue to sauté, stirring occasionally, until the cubes are browned and crispy on all sides.
- Sprinkle the smoked paprika over the potatoes and stir to coat. Return the cooked vegetable mixture to the skillet, along with the chopped green onions and fresh parsley.
- Season with salt and pepper to taste, and stir gently to combine everything. Serve immediately while hot.
Notes
For extra crispy potatoes, ensure your skillet is hot and the oil is shimmering before adding them. Do not crowd the pan.
Feel free to add protein like a can of rinsed black beans or chickpeas. Toss them in at the end with the other vegetables to warm through.
For a bit of heat, add a pinch of red pepper flakes or a dash of cayenne pepper along with the paprika.
This recipe is great for meal prep. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days and reheat in a skillet.
Nutrition
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