Southwest Sweet Potato Hash

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 the 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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