Maple Pecan Sweet Potato Breakfast Hash

• 2 cups diced sweet potatoes (about 1 large)
• 1/2 cup chopped pecans
• 1/2 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onions and bell pepper, sauté for 3 minutes.
3. 3 Stir in minced garlic, smoked paprika, and cumin; cook for 1 minute.
4. 4 Add diced sweet potatoes and pecans to the skillet.
5. 5 Cook for 15-20 minutes, stirring occasionally, until sweet potatoes are tender and edges are crispy.
6. 6 Drizzle with maple syrup and season with salt and pepper.
7. 7 Garnish with parsley if desired before serving.

Equipment

• Large skillet

Variations

• Add diced apple for a tart contrast or swap pecans for walnuts for a different texture.

Substitutions

• If you don’t have smoked paprika, use regular paprika for a similar flavor.

Pairings

• Pairs well with a steaming cup of coffee or a fresh fruit salad.

Nutrition

Tips

• For extra sweetness, roast the pecans in the oven for 5 minutes before adding to the skillet.
• Feel free to add a fried egg on top for a protein boost!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to maintain crispiness.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat in a skillet.

Serving Suggestions

• Serve with a side of Greek yogurt or a sprinkle of crumbled feta cheese.

FAQ