Sweet Potato Hash

Mother’s Day is this Sunday and instead of taking dear old mum out to a brunch of greasy hash browns and bad coffee, cook for her yourself! A few months ago I posted my Salmon, Bacon, & Potato Hash recipe, but if you’re looking for something a little lighter or vegetarian, this Sweet Potato Hash is just as delicious! It’s simple to make, feeds the whole family, and shows your mom that you learned a thing or two from her in the kitchen over the years! 😉

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Recipe slightly adapted from the Food Network

(makes 4-6 servings)

Ingredients:

2 large sweet potatoes (or yams), peeled and cut into small cubes

4 Tbs olive oil

½ red onion, finely chopped

1 red bell pepper, chopped

2 garlic cloves, minced

¼ – ½ cup fresh spinach, roughly chopped

2 tsp paprika

1 tsp crushed red pepper flakes (optional)

Salt and freshly ground pepper to taste

Fried eggs and fresh chopped parsley for serving

(1.) Bring a large pot of salted water to a boil. Add chopped sweet potatoes and cook for approximately 5 minutes or until tender. Drain and transfer potatoes to a few paper towels to dry. (2.) Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add red onions, bell pepper, and garlic and sauté for 3-4 minutes. (3.) Add chopped spinach and cook another 1-2 minutes or until spinach is bright green and slightly wilted. Season with salt and pepper and then transfer to a plate or bowl. (4.) Wipe out the skillet and add remaining 2 tablespoons of olive oil. Over medium heat, add the potatoes to the skillet and cook for 5-6 minutes, stirring occasionally. Move heat setting to high and cook another 2-3 minutes or until potatoes are golden brown and crisp.Remove from heat and season with paprika and crushed red pepper flakes.