Southwest Sweet Potato Hash

1-Early October 054

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.


  • 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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