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Sweet potato breakfast hash
Ingredients :
2 medium sweet potatoes, peeled and diced into ½-inch cubes
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder optional for heat
Salt and black pepper, to taste
4 large eggs
Fresh parsley or cilantro, chopped for garnish
Optional toppings : Avocado slices, hot sauce, or shredded cheese
Instructions :
- Prep the Sweet Potatoes
- Boil the sweet potato cubes in a pot of salted water for 5–7 minutes, or until slightly tender but not mushy. Drain and set aside.
- Cook the Vegetables
- Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, until softened.
- Stir in the red and green bell peppers, cooking for another 3–4 minutes until they begin to soften.
- Add the garlic, smoked paprika, cumin, chili powder if using, salt, and black pepper. Stir to combine.
- Add Sweet Potatoes
- Increase heat to medium-high and add the boiled sweet potato cubes to the skillet. Cook for 6–8 minutes, stirring occasionally, until they are lightly browned and crispy on the edges.
- Cook the Eggs
- Use a spoon to make four small wells in the hash mixture. Crack an egg into each well. Reduce heat to medium-low and cover the skillet.
- Cook for 5–7 minutes, or until the egg whites are set but the yolks are still runny or longer if you prefer fully cooked yolks.
- Serve and Garnish
- Remove from heat, sprinkle with fresh parsley or cilantro, and add optional toppings like avocado or hot sauce. Serve immediately.