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sweet potato hash part 2

dkk1959 avatar
Recipe by
Dora Komaromi
@dkk1959
Eaton Rapids, MI

I had several veg items I needed to use up, so this was the result. So many other items could be added or swapped out. The sky's the limit!

yield 2 -4
prep time 10 Min
cook time 30 Min
method Pan Fry

Ingredients For sweet potato hash part 2

  • 2 Tbsp
    coconut oil or olive oil
  • 1 lg
    sweet potato, 3" diameter, 5-6" long, peeled and cut into 1/2" dice
  • 1/4 md
    red bell pepper, cut into 1/2" dice
  • 1/4 md
    green bell pepper, cut into 1/2" dice
  • 1 sm
    onion, cut into small dice
  • 1 clove
    garlic, minced
  • 1/2 c
    frozen corn kernels
  • 1 lb
    sugar snap peas, stem end removed, snapped in 1/2
  • salt & pepper to taste

How To Make sweet potato hash part 2

  • 1
    In a large skillet over medium-high heat, add the oil. Once the oil is hot, add the sweet potatoes and toss to coat with the oil. Cook for 2-3 minutes, not disturbing the pan.
  • 2
    Add the peppers and onion, toss to combine. Continue cooking for 8-10 minutes, stirring occasionally, until the potatoes are tender and starting to caramelize. The onion and peppers should be tender as well.
  • 3
    Add the garlic and corn. Toss to combine. Continue cooking for about 5 minutes, stirring occasionally. The garlic should soften and the corn start to caramalize.
  • 4
    Add the sugar snap peas and toss to combine. Continue cooking for about 3 minutes -- the peas will be tender-crisp.
  • 5
    Salt & pepper to taste.
  • 6
    Serve as is, or with a fried egg for breakfast/brunch.
  • 7
    Additional items you can add or swap: Asparagus, Black Beans, Mushrooms, Sausage, Spinach, Green Onions, Jalapeno or Serrano pepper, Parsnip, Cheddar Cheese, Rosemary, Parsley, Thyme...use your imagination!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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