Ahhhh.. lazy weekends. With a baby on the way I am soaking these up like nobody’s business. No alarm, delayed removal from the bed, and making a nice leisurely breakfast, or more like brunch by the time I get around to it. Last weekend I went for sweet with buckwheat banana pancakes; this weekend, I went savoury with this sweet potato hash, and oh boy do I love a good Mexican breakfast.
This one’s easy too. Just toss everything together and let it do it’s thing in the oven while you get back to reading the paper (or Harry Potter #5 for the fifth time). Then, top with whatever you want. For me that’s a fried egg, some avocado, hot sauce, green onions and a bunch of cilantro. But feel free to add cheese, sour cream, salsa…whatever your Mexican heart desires.
Depending on your additions, this sweet potato hash makes a pretty solid brunch that will take your through to dinner, or at least afternoon snack. Plus, you can keep this pretty healthy and get some veggies in to start the day as well. Not to mention that sweet potato goodness. Remember when I told you about my vision loss?! And how I was going to try upping my Vitamin A intake through food and see if that helped? Well, I went for a check-up and all those sweet potatoes literally cured me. No more vision loss, and my “visual acuity has actually improved”-direct quote from the eye doctor. Hooray! I’m seriously so amazed all the time at the power of food. Just another reason to make this for breakfast!
I hope you enjoy this easy Mexican sweet potato hash the next time you’re having a lazy weekend (or weekday!) and want to switch it up from the same old hash browns and bacon. Let me know what you think in the comments below!
- 1 large sweet potato, diced into half inch cubes (about 3 cups)
- 1 zucchini and/or bell pepper, diced (about 2 cups total)
- 1 yellow or red onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- Optional toppings: fried eggs, avocado, cilantro, green onions, salsa, hot sauce, sour cream, shredded cheese
- Preheat oven to 425 Fahrenheit and line a large rimmed baking sheet with parchment paper.
- Chop all vegetables and place in a large mixing bowl.
- Add olive oil, spices, and salt and toss to combine.
- Spread vegetable mixture evenly onto baking sheet and bake for 40 minutes, removing from oven and mixing half way through.
- Divide potatoes among serving dishes and top with desired toppings like fried eggs, avocado, cilantro, salsa, green onions, hot sauce and sour cream. Season to taste with salt and pepper and serve immediately.