Description
Crispy, golden, and packed with bold Southwest flavor, this family-sized hash brown is anything but ordinary. One skillet is all you need to turn breakfast into the best meal of the day.
Ingredients
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2 large sweet potatoes (about 2 lbs. or 900 g), peeled and shredded
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1 small yellow onion (about 120 g), finely diced
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1 red bell pepper (about 150 g), diced
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon chili powder
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1/2 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup fresh cilantro, chopped
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Juice of 1/2 lime
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1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Instructions
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Peel and shred the sweet potatoes, then squeeze out excess moisture using a clean towel.
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Toss shredded sweet potatoes with cumin, smoked paprika, chili powder, garlic powder, salt, and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Add onion and red bell pepper and sauté for 3 to 4 minutes until softened.
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Spread seasoned sweet potatoes evenly in the skillet and press firmly into a single layer.
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Cook undisturbed for 5 to 7 minutes until the bottom becomes golden and crispy.
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Flip sections carefully, press again, and cook another 5 to 7 minutes until tender and crisp.
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Sprinkle cheese on top if using and cover briefly to melt.
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Remove from heat and finish with fresh cilantro and lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American