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! 😉
Recipe slightly adapted from the Food Network
(makes 4-6 servings)
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.
(5.) Stir in sautéed vegetables until evenly mixed.
Distribute sweet potato hash among plates and top with a fried egg and freshly chopped parsley. Serve right away.
Enjoy and Happy Mother’s Day to all the beautiful hardworking moms out there!