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Easy Crispy Whole30 Sweet Potato Hash Recipe for Perfect Breakfast

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A quick and easy Whole30-compliant sweet potato hash with smoky paprika and fresh veggies, perfect for a flavorful and comforting breakfast.

Ingredients

Scale
  • 2 medium sweet potatoes (about 1 pound / 450g), peeled and diced into ½-inch cubes
  • 2 tablespoons olive oil (extra virgin or light)
  • 1 medium yellow onion, finely chopped
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon sea salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Peel and dice the sweet potatoes into ½-inch cubes. Chop the onion and bell pepper into similar-sized pieces. Mince the garlic finely.
  2. Place a large skillet or cast iron pan over medium heat and add 2 tablespoons of olive oil. Heat until shimmering but not smoking.
  3. Add the diced sweet potatoes in a single layer. Let them cook undisturbed for a few minutes to develop a golden crust, then gently toss every 3-4 minutes to brown all sides evenly. Add more oil if potatoes start sticking. Cook for about 15 minutes until sweet potatoes smell sweet and are slightly caramelized.
  4. Add the chopped onion and bell pepper to the pan. Stir well and cook until the onion softens and everything is tender, about 5 minutes.
  5. Add the minced garlic, smoked paprika, cumin, salt, and pepper. Stir continuously for about 2 minutes until the garlic is fragrant but not burnt.
  6. Taste and adjust salt or pepper if needed. Sprinkle chopped fresh parsley over the top.
  7. Serve warm immediately, optionally with eggs or as a vegan breakfast.

Notes

For extra crispiness, avoid overcrowding the pan and let sweet potatoes sit undisturbed to brown. Use a cast iron skillet for best results. If potatoes start to stick, add a splash more oil. Adjust seasoning at the end to avoid drawing out moisture too early. Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet to regain crispiness. Can be frozen for up to a month.

Nutrition

Keywords: Whole30, sweet potato hash, crispy sweet potatoes, healthy breakfast, gluten-free, dairy-free, paleo, easy breakfast

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