I LOVE BREAKFAST! It’s definitely my favourite meal of the day. I love any combo of sweet potato, veggies, eggs, and of course, bacon! This sweet potato hash is one of my go-to breakfasts and I love how versatile it is! I can literally throw in whatever veggies I have in my fridge and it always turns out delicious. This version uses some leftover asparagus & prosciutto I had from dinner the night before! Not only does it look & taste amazing, but it keeps you full for hours and stays well in the fridge so you can make extras and have breakfast for a couple days!! Heck yes!!!
A nutritious and filling breakfast!
- 1 small sweet potato/yam
- 1 small Japanese sweet potato (white flesh)
- ½ red bell pepper
- 1 shallot
- 4 slices prosciutto
- 6 spears asparagus
- 2 cloves garlic
- green onions (diced)
- avocado (sliced)
- soft-boiled/fried egg
- red chili flakes
- pea shoots (for garnish)
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Dice both types of sweet potatoes and add to the frying pan over medium heat with a little bit of olive oil. Cover & cook for approximately 10 mins.
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Add the diced pepper, shallot, and garlic. Continue to saute until potatoes are mostly cooked.
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Add the leftover chopped asparagus & prosciutto to reheat.
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Season with salt, pepper, & red chili flakes
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Top with green onion, some sliced avocado, a boiled egg, & some pea shoots for garnish! ENJOY!!
You can really switch this up to add whatever veggies you have on-hand! It makes it super versatile to make on the fly and sub in whatever veggies you love best!
2 Comments
Yum, this looks delicious! Do the sweet potatoes get crispy? I like it when my hashbrowns have some crunch to it.
March 20, 2018 at 11:30 amUsing a cast iron pan helps to crisp them up. Otherwise adding a bit more oil and turning up the heat will give them a bit a bit more crunch!
March 20, 2018 at 2:49 pm