Sweet Potato Mash

No brunch is complete without a side of hash browns. If you're looking for a healthier version of fried potatoes, that is full of flavor and is the perfect complement to eggs, try this sweet potato mash.   

Sweet Potato Mash

35 minutes to make // Yields: 4 servings

Ingredients

• Sweet Potato (2 large, peeled and cut into 1-inch cubes)
• Coconut oil (4 tbs, divided)
• Red Onion, (half, chopped)
• Organic Red Bell Pepper, (1, chopped) 
• Green Onions (1/4 cup, chopped)
• Garlic (2 cloves, minced)
• Paprika (2 tsp)
• Pink Sea Salt and freshly ground black pepper (to taste)
• Fresh Parsley (handful, chopped, optional)

Instructions

1- Add the potatoes to a large pot of salted boiling water and simmer until tender, and can easily be pierced with a fork. Drain and dry completely with paper towels. Set aside to cool. 

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2- Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender (not browned), about 5 minutes. Season with salt and pepper and remove to a bowl.

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3- Add the remaining 2 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. They should get a tiny bit creamy and mashed potato like. (If you want actual hashbrowns that are more crisp, use an additional 2 tbs oil and, at this point, increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes.) Sprinkle with the smoked paprika and gently stir in the onion mixture.

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4-  Move mixture to serving bowl, and add in fresh parsley if desired. Serve, and enjoy! 


This recipe was inspired by and slightly tweaked from this one: Sweet Potato Mash.