Sweet Potato Hash

Instructions

1. Step 1

   Prepare the sweet potatoes, onion, bell pepper, garlic, and parsley as specified.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 1 ¼ tbsp (20 ml) olive oil in the skillet over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 ml Olive Oil

   Cookware: skillet

3. Step 3

   Add the sweet potatoes and ⅝ tsp (4 gr) salt. Stir to coat, cover, and cook over medium heat, stirring once halfway through.

   Timer: 8 min (fixed)

   Ingredients used: 4.0 gr Salt, 700.0 gr Sweet Potato

   Cookware: lid, skillet, spatula

4. Step 4

   Remove the lid and cook over medium heat, turning occasionally, until the sweet potatoes are browned and nearly tender. Transfer them to the bowl.

   Timer: 8 min (fixed)

   Cookware: lid, mixing bowl, skillet, spatula

5. Step 5

   Add the remaining 2 tsp (10 ml) olive oil, onion, and bell pepper to the skillet. Cook over medium heat until softened and lightly browned.

   Timer: 6 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: skillet, spatula

6. Step 6

   Add the garlic, paprika, cumin, black pepper, and remaining salt. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 9.0 gr Garlic, 2.0 gr Ground Cumin, 2.5 gr Paprika, 2.0 gr Salt

   Cookware: skillet, spatula

7. Step 7

   Return the sweet potatoes to the skillet and fold everything together. Cook over medium heat until the potatoes are fully tender and the hash is hot throughout.

   Timer: 4 min (fixed)

   Cookware: skillet, spatula

8. Step 8

   Remove the skillet from the heat, fold in the parsley, and serve the hash hot.

   Ingredients used: 15.0 gr Parsley

   Cookware: skillet, spatula