Ingredients
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2 large sweet potatoes, peeled and diced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 small red onion, finely chopped
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2 cloves garlic, minced
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1 tsp ground cumin
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1/2 tsp paprika
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1/2 tsp ground turmeric
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1/4 tsp cayenne pepper (adjust to your preferred spice level)
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1 Salt and black pepper to taste
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2 tbsp olive oil or coconut oil
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1 Fresh cilantro or parsley, for garnish
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1 Lime wedges, for serving (optional)
Directions
Serve your Caribbean sweet potato breakfast hash hot, with lime wedges on the side for an extra burst of flavor.
Feel free to customize this breakfast hash with additional Caribbean-inspired toppings such as diced mango, avocado slices, or a sprinkle of shredded coconut for added tropical flair.
Steps
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1
Done
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In a large skillet, heat the olive oil over medium-high heat. |
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2
Done
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Add the diced sweet potatoes and sauté for 8-10 minutes, stirring occasionally, until they start to soften and turn golden brown. |
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3
Done
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Stir in the minced garlic, chopped red onion, and diced bell peppers. Cook for another 5-7 minutes until the vegetables are tender. |
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4
Done
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Sprinkle the ground cumin, paprika, ground turmeric, and cayenne pepper over the vegetable mixture. Season with salt and black pepper to taste. Stir well to evenly coat the vegetables with the spices. |
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5
Done
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Reduce the heat to medium-low and cover the skillet. Allow the hash to cook for an additional 5-7 minutes, or until the sweet potatoes are fully tender. |
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6
Done
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Taste and adjust the seasoning if needed. |
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7
Done
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Remove from heat and garnish with fresh cilantro or parsley. |
