Sweet Potato Hash Cups Recipe By Tasty

SWEET POTATO HASH EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Shred the sweet potato.
• In a medium bowl, combine sweet potato, olive oil, salt, and pepper.
• In a greased 6 cup muffin pan, evenly divide the sweet potato mixture. Press into the bottom of the muffin cups.
• Bake for 15 minutes.
• Crack an egg into each muffin cup.
• Add your desired combination of fillings to the muffin cups.
• Season with pepper.
• Add shredded cheese if desired.
• Bake for 15-20 minutes.
• Garnish with green onions.
• Enjoy!

SWEET POTATO HASH CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Use a grater to shred sweet potato.
• Add to a large bowl and mix with panko, olive oil, garlic powder, salt, and pepper.
• Spoon into greased muffin tin, filling each tin about ⅔ full.
• Bake for 30 minutes or until golden brown.
• Add in optional toppings/fillings.
• For the bacon and egg hash cup, use a spoon to form a well in the sweet potatoes. Gently pour in egg and top with salt, pepper, and bacon.
• Bake for an additional 30 minutes.
• Enjoy!

ONE-PAN SWEET POTATO BREAKFAST HASH RECIPE BY TASTY

Steps:

• Dice the sweet potato
• Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
• While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.
• Dice and seed the bell peppers and add to the skillet.
• Dice the jalapeño, if using, and add.
• Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
• Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
• Breakfast is served!
• Enjoy!

SWEET POTATO BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
• Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
• Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
• Brush the cups of a 12-cup muffin tin with the olive oil.
• Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
• Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
• Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
• Add your desired fillings to the cups. Season with salt and pepper.
• Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
• Serve warm.
• Enjoy!

SWEET POTATO HASH

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

SWEET POTATO BLACK BEAN HASH RECIPE BY TASTY

Steps:

• Heat olive oil on medium heat in a 4-quart chicken fryer. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin, and stir. Cook for 10 minutes, occasionally stirring.
• Add spinach and cook for an additional five minutes.
• Lastly, add the black beans and stir until all ingredients are well-blended.
• Serve with toppings of your choice. We topped our hash with an egg and avocado slices.
• Enjoy!

SWEET AND SASSY HASH BROWNS

Steps:

• Melt butter in a nonstick skillet over medium-high heat. Place shredded sweet potatoes and onion in the pan; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.
• Stir in the chipotle chile powder, garlic powder, and brown sugar. Cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Turn and allow the potatoes to brown on the other side.