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Sweet Potato Breakfast Hash

Sweet potatoes bring natural sweetness and complex carbs. Paired with vegetables and eggs, they create a balanced breakfast.
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Servings 4

Ingredients
  

  • 2 large sweet potatoes peeled and diced
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 4 slices bacon chopped
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs optional

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add chopped bacon and cook until crispy; remove bacon and set aside, leaving the fat in the pan.
  • Add diced sweet potatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until they start to soften.
  • Stir in the chopped onion, bell peppers, and garlic. Cook for another 5-7 minutes until vegetables are tender.
  • Season with smoked paprika, ground cumin, salt, and pepper. Mix well.
  • Return the crispy bacon to the skillet and combine evenly.
  • If desired, make small wells in the hash and crack eggs into them. Cover the pan and cook until eggs reach preferred doneness.
  • Sprinkle chopped parsley over the hash and serve warm.