When I was younger, I rarely ate breakfast. It was always a granola bar or a glass of juice as I was running out the door—just something to keep me going until lunch, when I could dig in to the exotic snacks my parents had packed for me.
It took me well into my late teens to realize that breakfast could consist of something much more interesting than a baggie of dry Cheerios, and that soft, runny egg yolks were a thing of beauty that Egg Beaters just couldn’t replace. (Full disclosure: I still dabble in Egg Beaters every once in awhile.)
During this time, I also discovered sweet potatoes. I started eating them as often as I could—mashing them, roasting them, and, in this case, combining them with red peppers and onions to create a sweet, caramelized hash that has been a staple in my repertoire ever since. Topped with some diced avocado and an egg prepared to your liking (I’m partial to over easy or poached—a runny yolk makes the perfect built-in sauce), I rely on this Passover-friendly dish for many weekend breakfasts.
It may not be quite as easy as grabbing a granola bar, but it’s certainly better tasting.
Sweet Potato and Red Pepper Hash
2 medium sweet potatoes, cut into ½-inch pieces
1 large onion, cut into ½-inch pieces
1 red bell pepper, cut into ½-inch pieces
2 tablespoons extra virgin olive oil
1 avocado, diced
1. Preheat oven to 425 degrees. Place 12-inch skillet (cast iron or an oven-safe pan, if you have one) over medium heat. Add oil and heat until oil is shimmering and just about to smoke. If you are not using an oven-safe pan, place rimmed baking sheet in oven as it preheats.
2. Add sweet potatoes, onion, and pepper to pan. Stir to coat evenly with oil, sprinkle generously with salt and pepper, then spread into one layer and leave undisturbed until first side has browned, 5 to 7 minutes. Give pan a shake until most pieces are brown side up, then leave undisturbed until second side is brown, about 5 to 7 minutes.
3. If using oven-safe pan, transfer pan to oven. If not using oven-safe pan, carefully remove preheated sheet pan from oven and transfer contents of pan to sheet pan. Return to oven and cook until vegetables are soft and give no resistance when poked with a fork, 15 to 20 minutes.
4. When potatoes have about five minutes to go, cook eggs to your liking. To serve, spoon hash onto plate and top with egg and avocado.
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