This healthy, oil-free hash combines smoky flavor with Sweet Potatoes for a flavorful, plant-based start to your day. Gluten-free and vegan, this suits any diet. Use as a filling for corn tortilla breakfast wrap or serve as vegetarian side at Sunday brunch.
Preheat your oven to 375F. Line a baking sheet with parchment paper.
To make the Oil-Free Sweet Potato hash: Scrub the sweet potato. Peel the red onion. Seed the red pepper. Cut the sweet potato, red onion, and bell pepper into medium bite-sized pieces.
In a medium bowl, combine the sweet potato, bell pepper, red onion, and smoked paprika with salt and pepper. Toss well to combine. Spread the hash mixture into a single layer on the parchment-lined baking sheet.
Bake for 15 minutes.
Stir around the hash to ensure even roasting. Increase the oven temperature to 425. Place the hash back in the oven and roast 10-15 more minutes, until potatoes are tender and brown at the edges.
Top with diced avocado to serve.
Yield: About 6 cups
Notes
MEDIUM | SERVINGS: 2 | READY IN: 45 MINUTES | YIELD: ABOUT 6 CUPS