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Southwest Sweet Potato Hash

BY ELIZABETH BORELLI

Serves 2

Prep time, 10 minutes

Cook time:  20 minutes

Who says breakfast needs to be predictable?  Spicy, smoky and slightly sweet, this Southwest Sweet Potato Hash is a family favorite at my house.  Prepared with smoked tofu, or topped with a free-range over-easy egg, it’s a fiber rich, nutrient-dense and satisfying way to start the day.

Ingredients

  • 1 large sweet potato, peeled and cut into ½” cubes
  • ½  green pepper, seeded and diced
  • ½ onion, red or white, peeled and diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons jarred or (BPA-free) canned tomato paste (or use organic ketchup in a pinch)
  • 1 teaspoon salt
  • 1 clove or ½ teaspoon granulated garlic
  • 2 teaspoons maple syrup or a sprinkle of stevia
  • 1 teaspoon chipotle powder
  • 1 teaspoon diced fresh or dried sage, or Italian seasoning blend
  • ¼ cup raw pumpkin seeds

½ cup smoked tofu, cubed (optional)

Add the potato cubes to a large saucepan, fill with 1/2” of water, then cover and place on the stove.  Heat on medium high and steam the potatoes for 7 minutes before stirring in the onion and pepper.  Turn the stove off but replace the pan on the burner, covered, for 3 minutes longer before draining the water and adding remaining ingredients.

Turn the heat back to medium high and sauté the hash for 10 minutes longer, until the potatoes soften to your preference.  Serve hot and enjoy!

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