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Sweet Potato Hash
Cheesy sweet potato hash recipe made with mushrooms, bell peppers; topped with cheese
Course
Breakfast, brunch, Side Dish
Cuisine
American
Prep Time
10
minutes
Cook Time
55
minutes
Total Time
1
hour
5
minutes
Servings
8
servings
Calories
170
kcal
Author
Healing Tomato
Ingredients
For the sweet potatoes
2
Sweet Potatoes
2
tsp
extra virgin olive oil
For the veggies
3
tsp
extra virgin olive oil
1/2
cup
red onions
finely chopped
1/2
cup
green bell pepper
finely chopped
2
cups
brown button mushrooms
cubed
1
tsp
garlic
crushed
1
tsp
ginger
crushed
1/2
piece
jalapeno
finely chopped
1
Tbsp
flax meal
1/4
tsp
apple cider vinegar
1/2
tsp
ground pepper
1/2
tsp
salt
or to taste
1/2
tsp
capers
optional
1
tsp
basil
dried
1
tsp
oregano
dried
1
cup
cheddar cheese
shredded
1
cup
mozzarella
shredded
Instructions
To Bake Sweet Potato
Preheat oven to 400 degrees
Wash 2 sweet potatoes thoroughly. Use a vegetable brush to clean it and then dry it completely
Poke holes in the potato using a fork. I poke the potato in about 5 different locations
Lightly oil both sweet potatoes and wrap them in aluminum foil
Bake for 40 minutes. Remove from the oven and allow them to cool while still wrapped. Cut into cubes and set aside. Also, set the oven to 425°
While the potatoes are in the oven, make the vegetables
To make the vegetables
In a cast iron pan, heat 2 tsp of extra virgin olive oil on medium heat
Add 1/2 cup of finely chopped red onions.
When they have caramelized, add 1/2 cup of green bell pepper, finely chopped
When the bell peppers have softened (about 4 minutes), add 2 cups of cubed brown button mushrooms
Cook until the mushrooms are almost crispy (about 7-10 minutes)
Add 1 tsp crushed garlic, 1 tsp of crushed ginger, 1 Tbsp of flax meal and 1/2 of a jalapeno (finely chopped). Mix well
Add the cubed sweet potatoes
Add 1/2 tsp salt (or to taste), 1 tsp of olive oil, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp ground pepper, 1/4 tsp apple cider vinegar and 1/2 tsp of capers (optional). Mix well
Top with 2 cups of cheese. I used 1 cup shredded cheddar and 1 cup shredded mozzarella
Bake for 10 minutes or until the cheese has fully melted
Serve the sweet potato hash immediately
Notes
** Calorie count is approximate