HAMPTON ROADS, Va - It’s a perfect cold weather breakfast topped with an egg and versatile enough to use as a side with chicken or fish for dinner. Chef Jacqui Renager from Kitchen Barn is back and shows us how to make her tasty and convenient Sweet Potato Hash.
Learn more about her cooking classes and team building at cookingwithjacqui.com.
Sweet Potato Hash
3 large sweet potatoes, peeled and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 tsp. paprika
3 sprigs rosemary
Directions:
Preheat oven to 425°. On a large rimmed baking sheet, toss sweet potatoes with bell peppers, onion, garlic, and oil. Season with salt, pepper, and paprika. Scatter rosemary on top. Let cool. When ready to serve, heat 1 tbsp olive oil in a pan and add the hash to heat.
Bake until sweet potatoes are crispy on the outside and soft on the inside, about 35-40 minutes, shaking the pan halfway through.
Garnish with chives to serve. Top with poached egg for breakfast or use it as a side dish for fish or chicken.
