Sweet Potato Hash Skillet
2 Large sweet potatoes
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons dried oregano
1 Small red onion
1 Yellow bell pepper*
1 Orange bell pepper*
1 Red bell pepper*
1 Green bell pepper*
2 large garlic cloves
Mini skillets (optional)
First, dice the sweet potatoes, set aside. Continue dicing the shallots, red onion and bell pepper, set aside in a separate bowl.
Preheat your large skillet over medium heat.
In the sweet potato bowl place in the microwave for 3 minutes or until tender to soften the sweet potatoes a bit before pan frying. Make sure not to soften the potatoes too much because we are going to continue cooking the potatoes on the pan. If you do not want to use the microwave, it is OK, just be aware that it will take a little longer for the potatoes to soften.
After the potatoes are out of the microwave, add the olive oil, dried oregano and salt, pepper and minced garlic. Mix together until all potatoes are coated with the seasoning. If you are not softening the potatoes in the microwave, also add the olive oil, minced garlic, dried oregano, salt and pepper into the bowl, mix well.
Add the potatoes in a single layer onto the preheat pan. Let it cook until the potatoes are tender and are crispy on both sides.
Then add the diced onions, diced shallots and diced bell peppers in to the pan, season with a bit more salt and pepper. Cook until the onions are translucent and bell peppers have soften.
Meanwhile, make the fried eggs in a separate pan.
Once the potato hash is seasoned to your liking and the eggs are done, you may serve.
Enjoy with ketchup, hot sauce, mustard or pesto. If you try this recipe, let me know how you liked it.
*Note: Instead of buying different colors of bell peppers because buying red, yellow and orange bell peppers may be pricey, you may either buy a bag of mini sweet bell peppers or use only green bell peppers.
Photos taken by me.