Sweet Potato Hash
This healthy and tasty take on the classic potato hash is the perfect recipe to start your day. Just add a fried egg and you have a delicious vegetarian breakfast.
Equipment
- Vegetable Peeler
- Chef Knife
- Sheet Tray
- Mixing Bowl
- Tongs
Ingredients
For the Sweet Potato Hash
- 16 oz Sweet Potato (medium-sized), peeled and cut into small cubes
- 1 cup Yellow Onion, deseeded and diced small
- 2 each Jalapeno, diced small
- 1 tsp Kosher Salt
- 20 turns Black Pepper, freshly cracked
- 1 tsp Garlic Powder
- 1 tsp Chili powder
- 1/2 tsp Cumin, ground
- 2 tbsp Olive Oil
- 2 each Scallion for Garnish, thinly sliced (optional)
Instructions
- Begin by peeling the sweet potatoes with a vegetable peeler and cutting them into 1/2 inch cubes. Add to a medium mixing bowl.16 oz Sweet Potato (medium-sized), peeled and cut into small cubes
- Combine the remaining ingredients except for the scallions with the diced sweet potatoes. Toss until well combined and evenly seasoned.1 cup Yellow Onion, deseeded and diced small, 2 each Jalapeno, diced small, 1 tsp Garlic Powder, 1 tsp Kosher Salt, 20 turns Black Pepper, freshly cracked, 1 tsp Chili powder, 1/2 tsp Cumin, ground, 2 tbsp Olive Oil
- Preheat the Typhur Dome to 400°F/ 205°C. (Around 5 minutes）
- Once the target temperature has been reached, add the sweet potato hash in a single layer. Return the basket to the Typhur Dome.
- Give the potatoes a light shake midway through the cooking time.Temperature: 400 °F Time: 8 minutes
- Carefully transfer the sweet potato hash to a serving plate or tray.
- For a filling and delicious breakfast, we suggest serving this tasty sweet potato hash with a fried egg and thinly sliced scallions.
Tried this recipe?Let us know how it was!
