Classic Sweet Potato Hash (peppers and onions)

I love using sweet potatoes as a brunch side. This version using peppers and onions is great with some hot sauce on top! Depending on what I have in my refrigerator, I also love adding celery, or fennel to this recipe! I also like to top it on my avocado toast.

Ingredients:

2 medium size sweet potatoes (I don’t peel mine! I find that leaving the skin on keeps them in tact while cooking. Plus the skin is filled with nutrients)

1 yellow onion

1 red pepper

4 tablespoons of olive oil

Salt and Pepper

Optional: Celery or fennel - gives this dish a great bite to it!

Prep:

1. Cut sweet potatoes into small cubes (about 1/2 inch) so that they cook fast in the skillet. Cut red pepper into long strips. Cut yellow onion into long strips.

2. In a large non-stick skillet, heat up 4 tablespoons of olive oil. Throw in yellow onion with salt and pepper and cook for about 5 minutes, followed by the red pepper, and the sweet potato. Add more salt and pepper. Cook on medium heat, stirring often, for 15 minutes. Turn the heat down to low, and pop a lid to let the sweet potatoes cook all the way through.