Serves: 2–3
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 2 medium sweet potatoes, peeled and diced small

• 1 ripe avocado, diced

• 1 small red bell pepper, diced

• ½ red onion, diced

• 1–2 cloves garlic, minced

• 1 tsp smoked paprika

• ½ tsp cumin

• Salt and black pepper, to taste

• 2 tbsp olive oil (or avocado oil)

• Optional: 2–3 eggs (for topping)

• Optional garnishes: chopped parsley, hot sauce, or lime wedges

Instructions

1. Prep the sweet potatoes:
   In a microwave-safe bowl, add diced sweet potatoes with a splash of water. Cover and microwave for 3–4 minutes to soften slightly (or parboil for 5 minutes). Drain and set aside.

2. Sauté the vegetables:
   Heat olive oil in a large skillet over medium heat. Add red onion and bell pepper. Cook for 3–4 minutes until softened.

3. Add the sweet potatoes:
   Stir in the pre-softened sweet potatoes. Season with paprika, cumin, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until sweet potatoes are golden and crisp on the edges.

4. Add garlic:
   Toss in the garlic and sauté for another minute until fragrant.

5. Optional eggs:
   If using eggs, make small wells in the hash and crack the eggs into them. Cover and cook for 3–5 minutes, until whites are set and yolks are cooked to your preference.

6. Finish with avocado:
   Turn off the heat and gently fold in diced avocado.

7. Serve:
   Spoon into bowls and top with chopped parsley, a squeeze of lime, or a dash of hot sauce for extra kick.