Sweet Potato Hash

The PERFECT breakfast hash made with sweet potatoes. Super easy, and extra crispy 🙂 This hash makes the perfect Saturday morning breakfast with the family. It’s so good and fills your home with wonderful herb-filled aroma. Yum!

i n g r e d i e n t s:

-2 sweet potatoes (about 4 cups of when cubed)

-1/3 medium white onion

-2 stalks celery

-1 shallot 

-4 carrots

–1/2 tsp ground cumin

-½ tsp coriander

-1/2 tsp dried thyme

-1 tsp dried rosemary

-1 tbsp and 1 tsp dried ground sage

– 3  tbsp olive oil

-1 tsp kosher salt

H O W T O M A K E:

Preheat oven to 400

-Wash sweet potatoes and remove any brown spots. Cut into 1cm cubes (just try to make them all the same size)

-on a large baking sheet toss together the sweet potatoes, 1 tbsp sage, ½ tsp thyme, 1 tsp rosemary, ½ tsp cumin, ½ tsp coriander, and 1 tsp olive oil. Spread everything out so there’s an even layer of sweet potatoes cubes, and roast at 400 for 20 minutes. After 10-15 minutes, check on these regularly so they don’t burn. Remove from the oven once sweet potatoes are fork tender and show the slightest bit of browning (keep the oven on because we’re going to put everything back in later).

In the meantime, mince the shallot and set aside (we’ll come back to it later)

Chop the onion, carrots and celery into 1 cm cubes (the cubes don’t have to be perfect, just try to chop everything similar in size). Heat 2 tbsp olive oil in a large pan and add the onion, carrots, celery, and 1 tsp kosher salt. Cook for 3-4ish minutes until the onion is translucent. Add minced shallot, ½ tsp chilli flakes, 1 tsp paprika, ¼ tsp cracked black pepper and cook until fragrant. (If the herbs are fragrant and the sweet potatoes are still cooking, remove pan from heat until the sweet potatoes are ready because we don’t want this to burn)

Take out sweet potatoes after 20 minutes, or once they’re fork tender. Turn up oven heat to broil setting (or the highest heat setting, if there isn’t a broil option). Add sweet potatoes to the pan with the onion, celery and carrot mixture and cook on high for 5ish minutes. Stir regularly so it doesn’t burn and salt to taste (if this mixture tastes bitter in any way that means it’s lacking salt). Once the onion, carrots, and celery are soft. Poor everything back onto the baking sheet and broil on high for 5 minutes or until everything is crispy and golden brown.

Serve with your favorite breakfast essentials & enjoy! 🙂

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