Soy-Free Sweet Potato Hash
Elevate your breakfast or brunch game with this vibrant and hearty Soy-Free Sweet Potato Hash! Packed with nutrient-rich sweet potatoes, colorful veggies like bell peppers and spinach, and seasoned with smoky paprika, cumin, and oregano, this one-pan wonder is both wholesome and irresistibly flavorful. Perfect for those looking for a soy-free recipe, it’s quick to prepare—ready in just 35 minutes—and versatile enough to serve as a satisfying side dish or a complete meal topped with optional fried eggs for protein. This easy homemade hash is ideal for meal preppers and health-conscious eaters alike. Serve it fresh, garnish with parsley, and enjoy a delicious, nourishing dish that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium (approx. 1 lb total) sweet potatoes
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 1 medium, diced red bell pepper
- 2 minced garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups (loosely packed) baby spinach
- 2 tablespoons (chopped, for garnish) fresh parsley
- 4 eggs optional fried eggs (for serving)
Instructions
Peel the sweet potatoes and cut them into small, evenly-sized cubes (about 1/2-inch).
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes, or until the onion becomes translucent.
Add the minced garlic to the skillet, stirring frequently to prevent burning. Cook for an additional 1 minute.
Add the cubed sweet potatoes to the skillet and stir to combine with the softened onions, peppers, and garlic.
Sprinkle the smoked paprika, ground cumin, dried oregano, salt, and black pepper over the sweet potato mixture. Stir well to evenly coat the vegetables with the spices.
Reduce the heat to medium-low and cover the skillet with a lid. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
Remove the lid and add the baby spinach to the skillet. Cook for 1-2 minutes, stirring frequently, until the spinach is wilted and well-incorporated.
Turn off the heat and garnish the sweet potato hash with chopped fresh parsley before serving.
If desired, top with fried eggs for an additional protein boost. Serve immediately and enjoy!
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 49.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 523 mg | 40% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
