Description
This is the perfect weekend breakfast or brunch dish, boasting savory flavors that will have your tastebuds singing and your stomach happy. Originally adapted from a recipe in the Mississipi Vegan cookbook.
Ingredients
Units
Scale
- 2 tbsp olive oil or avocado oil
- 1/2 cup onions (diced)
- 1 lb sweet potatoes (cut into 1/2 inch cubes, and boiled until tender)
- 2 tbsp garlic (diced)
- 4 tbsp bell pepper (any color) (diced)
- 1 tsp rice vinegar
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt (to taste)
- 1/2 tsp freshly cracked black pepper (to taste)
Instructions
Potato Instructions
- Wash and cut potatoes into 1/2 inch cubes. Place into a large pot with a pinch of sea salt.
- Cover with cold filtered water, just enough to top the potatoes.
- Bring to a boil, then simmer for 10-13 minutes, checking regularly and draining as soon as the potatoes are tender.
Hash Instructions
- In a large cast-iron skillet (reminder that if yours sticks, it's time to season that puppy), heat the oil over medium heat. Add onions and cook for about 5 minutes. Add the potatoes and cook, stirring frequently until the potatoes begin to brown on the sides – about 10 minutes.
- Once the potatoes are all crispy and golden, add the garlic, bell pepper, vinegar, nutritional yeast, sea salt, and black pepper. Mix well. Cook for another 5 minutes or so, stirring so that the garlic doesn't burn. Season with additional seasonings if desired.
- Transfer to a bowl and sprinkle on your toppings*. My current favorite is avocado and sriracha.
Notes
Topping options:
- Chopped fresh chives or green onion
- Ketchup (if that’s your thing)
- Avocado
- Sriracha or other favorite hot sauce
Don’t be afraid to play with this recipe and use what you have on hand. I’ve added hot peppers, squash and zuchinni with great results.
