Sweet Potato Mash

sweet potato hash

No brunch is complete without a side of hash browns. If you’re looking for a healthier version of fried potatoes, that is full of flavor and is the perfect complement to eggs, try this sweet potato mash.   

 

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Sweet Potato Mash
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Passive Time 35 minutes
Servings
Ingredients
  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 4 Tbsp. coconut oil
  • 1/2 red onion chopped
  • 1 organic red bell pepper chopped
  • 1/4 cup green onions chopped
  • 2 cloves garlic minced
  • 2 tsp. paprika \
  • pink salt to taste
  • fresh parsley chopped, optional
Passive Time 35 minutes
Servings
Ingredients
  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 4 Tbsp. coconut oil
  • 1/2 red onion chopped
  • 1 organic red bell pepper chopped
  • 1/4 cup green onions chopped
  • 2 cloves garlic minced
  • 2 tsp. paprika \
  • pink salt to taste
  • fresh parsley chopped, optional
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Rating: 0
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Rate this recipe!
Instructions
  1. 1- Add the potatoes to a large pot of salted boiling water and simmer until tender, and can easily be pierced with a fork. Drain and dry completely with paper towels. Set aside to cool.
  2. 2- Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender (not browned), about 5 minutes. Season with salt and pepper and remove to a bowl.
  3. 3- Add the remaining 2 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. They should get a tiny bit creamy and mashed potato like. (If you want actual hashbrowns that are more crisp, use an additional 2 tbs oil and, at this point, increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes.) Sprinkle with the smoked paprika and gently stir in the onion mixture.
  4. 4-  Move mixture to serving bowl, and add in fresh parsley if desired. Serve, and enjoy!

 
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