Savory Sweet Potato and Mushroom Hash
This is a savory veggie-based hash that is versatile for breakfast lunch or even dinner. One of the things I love most about this dish is how versatile you can make it. I tend to use a mix of sweet potatoes, purple potatoes, and even the occasional Yukon Gold.
It's super easy to make, is nutritious, and can act as both a main dish and a side dish depending on the occasion. I love to enjoy it with eggs in the morning. The mix of sweet potato, onion, and mushroom creates a rich, flavorful texture.
If you like cheese, top it off with your preferred cheese at the last 10 minutes of baking. I love to add a sprinkle of Sartori shredded parmesan.
Yum!
- 2 bell peppers, cubed (typically use orange and red)
- 2 medium sized sweet potatoes, cubed
- 3 medium sized purple sweet potatoes, cubed
- 1 red onion, diced
- 16 oz baby bella mushrooms, sliced
- 5 garlic cloves
- olive oil, salt, pepper for roasting
- 1/2 tsp paprika
- 1/4 tsp garlic powder (or amount to personal taste)
- 1/2 tsp onion powder
- 1/4 tsp white pepper
- 1/4 tsp all purpose seasoning
- 1 tbsp olive oil (or enough to coat mix well)
- Prep the veggies
Coarsely chop the potatoes and peppers and dice the onions. Slice the mushrooms. Add cloves of garlic if desired.
- Oven prep
Prepare the oven to 375 degrees. Line a baking sheet with foil or even better use a moderate amount of Avocado oil spray on a clean baking sheet. The addition of Avocado oil spray and olive oil in the dish should prevent sticking.
- Dish Prep
Sprinkle spices evenly throughout the mixture then add the olive oil. Fold over the mixture well with a spoon for even distribution.
- Oven Ready
Spread the vegetable hash mix evenly around the baking sheet and place in the oven. After about 30 minutes check that the mixture is cooking to the desired texture ensuring that veggies aren't sticking to the sheet pan.
Heat for another 10-15 minutes at 400 degrees. Add cheese topping at the last 10 minutes if desired.
I personally like Sartori Parmesan Classic. Yum!