If you don't already know, I am a die hard sweet potato fan. I pretty much love anything that involves sweet potatoes, except for sweet potato casserole with marshmallows...that is just wrong. I'm also not much of a savory breakfast kinda girl. When I wake up, the last thing I want is something salty. However, I made this sweet potato breakfast hash for my last Welcome Retreat and seriously fell in love. 

The great thing about this hash is how versatile it is. You can eat it plain for any meal of the day, turn it into a breakfast taco with an egg and some avocado, or add some black beans and salsa and call it dinner. 

If you dislike sweet potatoes, feel free to replace the sweet potatoes with white or red potatoes. And if you're anything like me, I recommend making a large batch of this and eating it throughout the week. :)

Ingredients:

3T olive oil

1 yellow onion, diced

2 large sweet potatoes, diced

2 large red or white potatoes, diced

1 red bell pepper, diced

1 bunch of fresh parsley, roughly chopped 

1T smoked paprika 

1T cumin 

2t chili powder 

1t sea salt 

Directions:

Heat a cast iron skillet or pan of your choice over medium heat. 

Add in 3T of olive oil. Once slightly warm, toss in your diced onion. 

Let the onion cook for about 5 minutes, or until tender. Then add in all of your diced potatoes.

Cook the potatoes on medium-high heat until softened, then lower the heat and add in your bell pepper, spices, and fresh parsley. 

Cook on low for about 5 more minutes, or until everything is well-combined. 

Serve immediately or store in the refrigerator! 

Enjoy:)

xoxo

Emma