Sweet Potato Breakfast Hash Recipe
A hearty and nutritious breakfast hash combining sweet potatoes, chickpeas, and vegetables for a satisfying start to your day.
Ingredients
Vegetables
- 1.5 lbs sweet potatoes (chopped)
- 1 cup chickpeas (cooked)
- 8 oz zucchini (chopped)
- 5 oz red onion
- 1 small jalapeño (seeded & diced)
- 2 cloves garlic (minced)
- 3 tbsp olive oil
- 0.5 tsp oregano (dried)
- 0.5 tsp cumin (ground)
- 0.5 tsp smoked paprika
- 0.75 tsp sea salt
Instructions
- Chop sweet potatoes and zucchini into ½”-¾” cubes.
- Heat 2 tbsp olive oil in a skillet, cook sweet potatoes 12-15 mins until browned. Remove and set aside.
- Add remaining oil, cook onion, garlic, and jalapeño 5-7 mins until softened.
- Add chickpeas, zucchini, oregano, cumin, paprika; cook 5 mins. Return sweet potatoes, add salt, stir to combine.
- Remove from heat and serve.
Notes
For extra flavor, garnish with fresh herbs or a squeeze of lemon.