Sweet Potato hash is a delicious low cholesterol side dish that is packed full of flavor and vital nutrients.
Try our edited version with red-skinned potatoes. We left the skins on for an extra boost of fiber, vitamin B, iron and potassium.
2 medium sized Sweet Potatoes (Peeled and Cubed)
1 medium sized Red-Skinned Potato (Washed and Cubed)
1/2 Small red onion (sliced)
1/4 Small green onion (sliced)
1 yellow bell pepper (chopped)
3 tablespoons of Olive Oil
1 teaspoon Seasoned Salt
1 teaspoon Black Pepper
3 teaspoon Paprika
3 teaspoon Garlic Powder
Preheat the oven to 350°F.
Place cubed sweet potatoes and potato cubes into a Ziploc bag. In the same bag, add the seasoned salt, black pepper, paprika and garlic powder and 2 tablespooens of oil. Zip up the bag and manipulate the bag to make sure seasoning and oil fully coat the potatoes. Once this is done, leave to sit for 15-30 minutes.
Spray a large baking pan with nonstick cooking spray. Pour the seasoned potatoes onto the baking tray and distribute evenly.
lace the tray in the oven and bake for 30 minutes.
In the meantime, heat 1 tablespoon of oil over medium heat in a large skillet. Add peppers and onions and saute for about 5 minutes or until lightly browned. Leave to sit
Once potatoes are done, add them to the skillets with the onions and peppers and stir in.
Transfer to a large bowl and serve.