Sweet potato breakfast hash

By Desiree Nielson
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SERVES
2
TOTAL TIME

Ingredients

  • 1/2 tablespoon (8 milliliters) butter
  • 1/2 tablespoon (8 milliliters) olive oil
  • 1 garlic clove, minced
  • 1/2 onion, chopped
  • 1/2 teaspoon (3 milliliters) sweet paprika
  • 1/2 teaspoon (3 milliliters) cayenne pepper
  • 2 tablespoons (30 milliliters) sun-dried tomatoes, sliced
  • 1 small bok choy, chopped
  • 1 large sweet potato, peeled and cubed
  • 1 large Yukon Gold potato, peeled and cubed
  • 1 cup (240 milliliters) frozen edamame, defrosted
  • Salt and fresh ground pepper to taste
  • Hot sauce, for serving

Directions

  1. Parboil cubed potatoes and sweet potatoes for five minutes.
  2. Put butter and olive oil in a large skillet and melt.
  3. Add sweet paprika and cayenne pepper and stir to combine. Add sun-dried tomatoes.
  4. Add bok choy to the skillet and cook until starting to wilt.
  5. Add sweet potatoes and potatoes and cook until crisp.
  6. Pour in edamame and cook for a few minutes to heat.
  7. Season with salt and pepper to taste.
  8. Serve with hot sauce.
  9. Enjoy!

WATCH

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