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- 2 medium sweet potatoes, peeled and diced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, chopped - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon salt - ¼ teaspoon black pepper - 4 large eggs (optional for topping) - Fresh parsley for garnish You need these simple ingredients to make your Maple Sweet Potato Breakfast Hash. Sweet potatoes give a sweet and creamy base. You can use red and green bell peppers for color and crunch. A small red onion adds a nice flavor. Olive oil helps cook everything evenly. Maple syrup sweetens the dish. Use pure maple syrup for the best taste. The smoked paprika adds a unique flavor. Garlic powder, salt, and black pepper make the dish pop. If you want to add protein, use eggs. They make a great topping. Fresh parsley adds a burst of color and freshness to your plate. Gather all these ingredients and get ready to cook! Start by peeling the sweet potatoes. Use a sharp peeler for easy work. Once peeled, dice them into small cubes. Aim for even sizes to ensure they cook well. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes to the skillet. Sauté them for about 8-10 minutes. Stir occasionally until they start to soften. You want a little browning for great flavor. Next, it’s time to add more color and flavor. Chop one small red onion and dice both red and green bell peppers. Add these veggies to the skillet with the sweet potatoes. Sauté for another 5-7 minutes. Cook until the vegetables become tender and slightly caramelized. This adds sweetness and depth to your hash. Now, let’s make it tasty! Sprinkle in 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well to mix the spices evenly. This gives the hash a warm, smoky flavor. Drizzle 2 tablespoons of pure maple syrup over the mixture. Stir gently to combine everything. Cook for another 2-3 minutes. This helps the flavors meld beautifully. If you want to add eggs, this step is for you. Create small wells in the hash using a spoon. Crack one large egg into each well. Cover the skillet with a lid. Cook for about 5-7 minutes. Check until the eggs reach your desired doneness. You can enjoy runny yolks or fully cooked eggs. When done, remove from heat and garnish with fresh parsley. Stirring your hash is key. It helps cook everything evenly. As the sweet potatoes soften, stir them every few minutes. This keeps them from sticking to the pan and burning. You want a nice, crispy edge. Achieving the right texture is important. Your sweet potatoes should be tender yet slightly crisp. This takes about 8-10 minutes for the potatoes and 5-7 minutes after adding the other veggies. Garnishes can make your meal pop. I love using fresh parsley. It adds color and freshness. You can also try avocado slices or a sprinkle of cheese. Pair the hash with toast for a complete meal. A slice of whole grain or sourdough bread adds great crunch. You can spread a little butter or avocado on top for added flavor. Feel free to swap in different vegetables. Zucchini, carrots, or spinach work well too. You can also change the peppers to add more heat. For a vegan option, skip the eggs. Instead, try using tofu or chickpeas for protein. This keeps your meal hearty and delicious without animal products. {{image_2}} You can easily change the flavor of your breakfast hash. Adding bacon or sausage gives it a nice, savory touch. The salty richness of bacon pairs well with the sweet potatoes. If you want a heartier meal, try adding cooked sausage. Just chop it up and mix it in for added protein. You can also use different syrups or sweeteners. Maple syrup works great, but agave syrup or honey can also add a new twist. Each sweetener brings its own flavor, which can change the whole dish. Experimenting with different options is part of the fun. If you need gluten-free options, this hash is already perfect! All the ingredients are naturally gluten-free. Just make sure the syrup you use is labeled gluten-free. For low-carb substitutions, replace sweet potatoes with cauliflower. Cauliflower gives a similar texture without the carbs. It’s a great way to enjoy this dish while sticking to your diet. You can also cut down on the amount of syrup used or skip it altogether if you prefer. To store leftovers, let the hash cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. This keeps the flavors fresh and prevents spoilage. Use glass or plastic containers with tight seals. They help keep moisture in and odors out. For reheating, the best method is to use a skillet. Heat it over medium-low heat. Add a splash of olive oil to keep it from sticking. Stir the hash as it warms up. This helps maintain the texture and flavor. You can also use the microwave. Place the hash in a microwave-safe dish and cover it. Heat in short bursts, stirring in between, until warmed through. To make this dish vegan, skip the eggs. You can add more veggies for flavor and texture. Try using chickpeas or mushrooms as a protein boost. They both work well with sweet potatoes. Yes, you can prepare this hash in advance. Cook the sweet potatoes and veggies and store them in the fridge. When ready to eat, just reheat in a skillet. For best taste, eat within three days. This hash pairs well with many items. You can serve it with toast, avocado, or fresh fruit. For protein, add some turkey bacon or sausage. A smoothie or yogurt on the side works nicely too. To cut the sweetness, use less maple syrup. You can try adding more spices, like cayenne or black pepper. Adding a splash of vinegar can also balance the flavors and tone down the sweetness. This blog post covered how to make Maple Sweet Potato Breakfast Hash. We discussed the key ingredients, which include sweet potatoes, bell peppers, and seasonings. You learned step-by-step instructions for preparing and cooking the hash. I shared tips to enhance your dish and variations to suit different diets. In conclusion, this hearty hash is easy to make and fun to adapt. Enjoy your cooking and feel free to get creative!

Maple Sweet Potato Breakfast Hash

Start your day off right with this delicious Maple Sweet Potato Breakfast Hash! Packed with vibrant vegetables and a hint of sweetness from maple syrup, this hearty dish is perfect for breakfast or brunch. It's simple to make, customizable, and oh-so-satisfying. Want to impress your family or guests? Click through to explore the full recipe and enjoy a tasty twist on your morning routine!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, chopped

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

4 large eggs (optional for topping)

Fresh parsley for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat.

    Add the diced sweet potatoes to the skillet and sauté for about 8-10 minutes, stirring occasionally, until they start to soften.

      Incorporate the chopped red onion and both bell peppers into the skillet. Sauté for an additional 5-7 minutes or until the vegetables are tender and slightly caramelized.

        Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the mixture. Stir well to evenly coat the veggies.

          Drizzle the maple syrup over the hash and give it a gentle stir to combine. Cook for another 2-3 minutes to let the flavors meld together.

            If using eggs, create small wells in the hash and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes until the eggs are set to your desired doneness.

              Remove from heat and garnish with fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4