Sweet Potato Hash
Diners and breakfast joints are a thing of the past.
Breakfast at diners is delicious, the tall stack of pancakes, the hash browns and sausage links make your mouth water, but eating that on a regular basis is not ideal for your health, which is the reason I created a diner favorite into a healthier alternative.
House potatoes or some restaurants call country potatoes are my absolute favorite, I order these anytime I go eat at IHOP, Denny’s or a local diner. The combination of crispy potatoes, soft sweet onions and charred bell pepper is heaven for me because I get sweet, spicy and fat on my tongue, which is essential when it comes to a house potatoes. It makes your taste buds go wild.
When I decided to make these, I wanted to deduct a fair percentage of fat from the complete dish; although, you should incorporate fat into your daily diet, it should be good fat that benefits your body.
Sweet potato made the perfect candidate for the job. However, you may use any potato you like for the recipe because I have used this exact recipe with russet potatoes, purple potatoes and golden potatoes, so the recipe is perfect with any you choose. I simply chose sweet potato because I wanted a sweet element into the dish counterbalance the spiciness of the dish.
I woke up a Saturday morning craving a diner breakfast, but I did not want to go and wait hours to get seated, so I decided to make my own, I’m glad that I did. I combined vegetables that I had in my fridge, so you should have these ingredients in your pantry. If not, substitute with what you have in your kitchen.
Once the garlic and onion hit the cast iron pan, it immediately perfumed the entire house, and woke up everyone from their deep sleep. The combination of onions and garlic have the effect, right? or am I the only one because I love the scent.
This definitely brings the diner to your kitchen, so here is the recipe you can impress your friends and family with and satisfy their diner craving.
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)
Start to finish: 25 minutes
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 you do not 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.
Serve with ketchup, hot sauce, mustard or pesto.
*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.
** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.