Sweet Potato Breakfast Potatoes
Sweet Potato Breakfast Potatoes are a crispy, flavorful side dish roasted with cinnamon, pepper, and avocado oil, perfect for pairing with eggs, omelets, or pancakes.
Equipment
- 1 frying pan
Ingredients
- 3 large sweet potatoes peeled and diced into 1/2-inch cubes
- 2 bell peppers red, yellow, orange or green (a mix works well)
- 3 tbsp avocado oil
- 1½ tsp ground cinnamon
- 1 tsp sea salt
- 1 tsp black pepper
- 1 onion optional
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes into evenly sized cubes. Dice the bell peppers and set aside.
- Heat the Pan: In a large skillet or cast-iron pan, heat the avocado oil over medium heat.
- Cook the Sweet Potatoes: Add the diced sweet potatoes to the pan and spread them out evenly. Let them cook for 5-7 minutes without stirring to allow them to develop a golden crust.
- Season and Stir: Sprinkle the sweet potatoes with cinnamon, sea salt, and black pepper. Stir well to coat all the pieces evenly.
- Add the Peppers: Add the red and green bell peppers to the skillet. Stir to combine, and cook for another 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and the peppers are soft.
- Finish and Serve: Taste and adjust seasoning if needed. Serve warm alongside eggs, omelets, or pancakes for a perfect sweet and savory breakfast.
Notes
This stovetop method gives you crispy, flavorful sweet potato breakfast hash without turning on the oven—perfect for busy mornings or quick dinners!