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–+ servings

Sweet Potato, Red Onion and Jalapeño Hash

Kimberly Snyder
Give your brunch the Beauty Detox treatment with this nourishing dish, best enjoyed over some raw greens. Sweet potatoes are beautifying, grounding and balancing…not to mention completely delicious. Coconut oil is a beauty fat that is great for cooking.
5 from 1 vote
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Servings 4 Servings

Ingredients
  

  • 2 large sweet potatoes cut into ½-inch cubes (peeling is optional. I personally love the skins and keep them on!)
  • 2 tablespoons coconut oil
  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 3 medium cloves garlic peeled and minced
  • 1 tablespoon minced jalapeño pepper or to taste
  • ¼-1/2 teaspoon smoked paprika to taste
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • ⅓ cup minced fresh parsley

Instructions
 

  • Bring a medium pot of water fitted with a steamer basket to a boil over medium-high heat, and steam the sweet potatoes until just tender, about 10 minutes. Remove the sweet potatoes to a medium bowl and set aside to cool.
  • Meanwhile, heat the coconut oil in a large skillet over medium-high heat. Add the red onion, red pepper, garlic, paprika and jalapeño pepper, and cook for about 5 minutes, or until the onions begin to brown slightly.
  • Next, lower the heat to medium and add the reserved sweet potatoes. Sauté the sweet potatoes until they are tender and lightly golden, about 8 minutes. Keep ’em moving in the skillet!
  • Season the hash with salt and pepper to taste and transfer it to a medium serving bowl. Stir in the parsley just before serving.
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