Sweet Potato Hash Recipe: Mmmmm Breakfast Sides
I’m not a big breakfast fan. I blame it on my mom for making me eat pancakes for dinner so often (yes, Mom, I said it!) — GROSS!
In fact, if you’re ever around on a Saturday morning you’ll often here Brandon and Stephen telling me how gross they think I am for stuffing my face with things like BBQ, speghetti or cold pizza for breakfast.
But today, I’m going to enjoy breakfast because I’m spending the time (it takes a little while, so we should probably call this “brunch”) making the most delicious breakfast side in the world — Sweet Potato Hash (also delicious under pan seared salmon…but that will be a different post.) Insprired by a potato hash recipe Brandon found in a health magazine by one of my fave chef’s, Robert Irvine. (His show, Dinner Impossible was one of the inspirations for this blog btw.)
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 large white onion, diced
- 2 TBL olive oil
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 2 tsp honey
- 1/2 tsp lemon juice
- salt & pepper to taste
How to make it delish!
- Pre-heat oil in skillet to medium high (just before it starts to smoke)
- Add onions & sweet potatoes to oiled skillet and toss to coat evenly
- Reduce heat to medium and cover for 10 minutes
- Uncover and continue cooking, tossing regularly until the sweet potatoes start to get golden edges and the onions are clear. (another 5-10 minutes)
- Add spices, honey and lemon juice — toss and serve along side eggs, over toast, or under you favorite breakfast meat.
ENJOY!
