Simple Sweet Potato Hash
This is a simple way to make sweet potatoes quickly for breakfast, brunch, lunch, or even a dinner side dish. As they are made in the oven, they free up space on your stove top for the other things you may be making. This is such a simple recipe to play with too. I’ve pictured it above tossed with my chimichurri sauce, but you can also add ingredients to it, like finely diced onion, celery, or even bacon. Feel free to start with this basic recipe and get creative with add-ons. Enjoy!
Ingredients:
2 sweet potatoes, diced into 1/4 inch cubes
1-2 tablespoons avocado oil
salt to taste
garlic powder to taste (alternately, you can mince garlic and add it for the last 5 minutes of cooking)
Directions:
Preheat the oven to 400*F.
Toss the diced sweet potatoes in the oil to coat and place on a baking sheet in an even layer (nothing overlapping). Dust the top of the potatoes with salt and bake for 15 minutes. Remove from oven and flip the potatoes. Dust the top with garlic powder and possibly a pinch more of salt. Bake for 10 more minutes.
Serve hot. (I like to top them with an overeasy egg and let the yolk ooze over the top of the ‘taters)
Enjoy!
- 2 sweet potatoes, diced into ¼ inch cubes
- 1-2 tablespoons avocado oil
- salt to taste
- garlic powder to taste (alternately, you can mince garlic and add it for the last 5 minutes of cooking)
- Preheat the oven to 400*F.
- Toss the diced sweet potatoes in the oil to coat and place on a baking sheet in an even layer (nothing overlapping). Dust the top of the potatoes with salt and bake for 15 minutes. Remove from oven and flip the potatoes. Dust the top with garlic powder and possibly a pinch more of salt. Bake for 10 more minutes.
- Serve hot. (I like to top them with an overeasy egg and let the yolk ooze over the top of the 'taters)
- Enjoy!
