Description
This vegetarian sweet potato hash combines roasted sweet potatoes, sautéed peppers, and caramelized onions with thyme for a hearty, flavorful brunch side.
Ingredients
Units
- 1 large sweet/yellow onion, chopped
- 1/2 tbsp butter
- 1 green pepper
- 1 large sweet potato, diced with the skin on
- 1.5 tsp thyme
- 3 garlic cloves, crushed
- 1 tbsp + 2 tsp olive oil
- Salt and Pepper for seasoning
- 2 eggs, over easy (optional)
- 1/2 Avocado, diced
- 1/2 cup green onions (scallions)
Instructions
- Chop up the onions and green peppers separately.
- Melt your butter a skillet over medium-high heat.
- Add onions to the skillet and cook until they are dark brown and soft, about 20-30 minutes. If the onions begin to burn, lower the heat.
- Add green peppers about 15 minutes into the onions cooking.
- While the onions and green peppers are cooking, clean and dice your sweet potato into small 1/2 inch cubes. Move to a medium-sized bowl.
- Add thyme, crushed garlic, olive oil, salt, pepper and toss until evenly coated.
- Preheat an oven to 450 degrees.
- Once the onions and peppers are done cooking, move them to the bowl where the sweet potatoes are sitting. Stir to combine.
- On an aluminum foil-lined baking sheet, spread out the sweet potato-onion-pepper mixture.
- Place in the oven for about 35-40 minutes or until the potatoes are soft and beginning to brown.
- While the potatoes are cooking, make some eggs! Fatima loves scrambled and I love over easy. So we used those to top our hash. For Vegetarians that are obtaining from eggs, skip this step.
- Remove the hash from the oven, top with avocado, green onions, and your egg.
- Serve hot and remember to tell people it’s hot!