Description
A flavorful and hearty vegan breakfast dish featuring crispy, tender sweet potatoes sautéed with aromatic spices and onions for a perfect start to your day.
Ingredients
Scale
Main Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Peel and dice the sweet potatoes into even cubes to ensure they cook uniformly. Finely chop the onion for a balanced flavor distribution.
- Heat the skillet: Place a large skillet over medium heat and add the olive oil, allowing it to warm up but not smoke to preserve its flavor.
- Sauté the onions: Add the chopped onion to the skillet and cook for about 3-4 minutes until they become translucent and fragrant, stirring frequently to avoid burning.
- Add sweet potatoes and spices: Incorporate the diced sweet potatoes into the skillet, sprinkle the paprika and cumin evenly over the mixture, and stir to coat all pieces with the spices and oil.
- Cook until tender and crispy: Continue to sauté the sweet potatoes for approximately 15-20 minutes, stirring occasionally to prevent sticking and promote even cooking. Cook until the sweet potatoes are tender when pierced with a fork and develop a lightly crispy exterior.
- Season and serve: Add salt and pepper to taste, give a final mix, and serve hot as a nutritious, flavorful breakfast hash.
Notes
- Use medium heat to avoid burning the spices and ensure sweet potatoes cook through evenly.
- For extra flavor, consider adding fresh herbs like parsley or cilantro before serving.
- This dish pairs well with tofu scramble or avocado slices for additional protein and creaminess.
- Adjust spice levels by adding cayenne pepper or chili flakes if desired.
