If this heavenly, all-vegan Southwest Sweet Potato Breakfast Hash recipe doesn’t make you drool and fantasize about your next brunch date... we don’t know what else will!
A wholesome meal brimming with feel-good ingredients and extremely satiating flavors is really ALL you need to kick off your bright & cheerful weekend.
Sweet potatoes strike a perfect balance between vibrant, versatile, and nutritious—thus, containing high amount of fibers, vitamin A, C, and manganese. Head over to the kitchen and start prepping for this delicious breakfast ASAP ;)
For the Sweet Potato Hash
1 tablespoon virgin coconut oil or olive oil
2 cloves garlic, minced
1 medium yellow onion, diced (about 2 cups)
4 cups peeled and cubed sweet potatoes
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4-1/2 teaspoon sea salt or to taste
1/4 cup chopped fresh cilantro
Sweet Potato Hash
Heat the coconut oil in a large skillet over medium heat. Add in the garlic, yellow onion, sweet potatoes, paprika, cumin, turmeric, and sea salt. Let the mixture cook for 20-25 minutes, stirring just every few minutes so that the potatoes have a chance to develop a slight caramelization.
Once the sweet potatoes are tender, turn off the heat and stir in the fresh cilantro.
Chipotle Cream (Optional)
Add the coconut cream, chipotle peppers, water, and sea salt to a blender. Blend on high for 1-2 minutes or until the mixture is almost completely smooth.
Scoop the sweet potato hash onto plates and top with the pico de gallo and a drizzle of the chipotle cream.