Sweet potato breakfast hash
Ingredients
- 1/2 tablespoon (8 milliliters) butter
- 1/2 tablespoon (8 milliliters) olive oil
- 1 garlic clove, minced
- 1/2 onion, chopped
- 1/2 teaspoon (3 milliliters) sweet paprika
- 1/2 teaspoon (3 milliliters) cayenne pepper
- 2 tablespoons (30 milliliters) sun-dried tomatoes, sliced
- 1 small bok choy, chopped
- 1 large sweet potato, peeled and cubed
- 1 large Yukon Gold potato, peeled and cubed
- 1 cup (240 milliliters) frozen edamame, defrosted
- Salt and fresh ground pepper to taste
- Hot sauce, for serving
Directions
- Parboil cubed potatoes and sweet potatoes for five minutes.
- Put butter and olive oil in a large skillet and melt.
- Add sweet paprika and cayenne pepper and stir to combine. Add sun-dried tomatoes.
- Add bok choy to the skillet and cook until starting to wilt.
- Add sweet potatoes and potatoes and cook until crisp.
- Pour in edamame and cook for a few minutes to heat.
- Season with salt and pepper to taste.
- Serve with hot sauce.
- Enjoy!
