Breakfast is a great time to get creative with your food. Making the same old bowl of cereal or oatmeal can get boring after a while, and even the staples like eggs and potatoes, can use a little twist to keep things interesting.
Sweet potatoes are an excellent healthy alternative to regular potatoes. Not only are they high in nutrients like B6 and potassium, they also have twice the fiber that regular potatoes have. And even better still, sweet potatoes are rich in beta-carotene, which is an antioxidant that prevents certain types of cancer, and Vitamins C and E which combined are great for your hair and skin. Sweet potatoes also have a low glycemic index, meaning that they won’t cause your blood sugar levels to spike like regular potatoes do. Plus they’re delicious!
This is my “recipe” for the hash. I don’t have measurements since this was pre-blog days, but the proportions are pretty easy to just estimate visually based on your preferences and how much you want to make.
The potatoes: Start by washing off and dicing up a sweet potato into small, equal-sized cubes. Leave the skin on, as that’s where a lot of the nutrients come from and it crisps up nicely when sauteing. In a large pot of boiling water, cook the potatoes for 3-5 minutes (depending on how big your cubes are) until they are cooked through and can be pierced easily with a fork. Drain and gently pat them dry. Season the potatoes with cinnamon and crushed red cayanne pepper. Sweet and spicy always goes well together! In a large skillet heat your oil over medium (I use virgin organic coconut oil) and add the potatoes letting them brown up nicely on all sides. To get a good color on the potatoes, try not to move them around too much as you might end up steaming them instead of letting them brown. Once browned, remove from the pan and set aside.
The veggies: Using the same skillet, add a little bit more oil if necessary and throw in a diced mixture of onion and red, green and yellow bell pepper. I season this with some salt and pepper, and saute until the mixture is almost cooked, where the onions would be translucent and the peppers soft.
The hash: When the veggies are about done I add the potatoes back to the pan and toss it all together. Having the cooking finish as a whole allows the flavors to blend and make every bite delicious. Also, this lets the potatoes crisp up some more and get extra browned, since that’s how I enjoy my hash 🙂
And there you have it! I served mine along size a green bean and spinach, egg white omelette with grapefruit and blueberries on the side. With of course a nice big cup of organic fair trade coffee with almond milk. Yumm!