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SWEET POTATO AND BRUSSELS SPROUTS HASH

May 3, 2020 by Rachele at VFit Studio Leave a Comment

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A hearty and nutrient rich, eggless breakfast. This also makes a great side dish to any meat course. Simple to make and prepared using 2 ingredients we all love!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 Cup sweet potato diced
  • 2 Tbsp olive oil
  • 1/2 Cup onion diced
  • 2 cloves garlic minced
  • 2 Tbsp paprika
  • 1/4 Tbsp cayenne pepper
  • 3 Cup brussel sprouts quartered
  • 1 Medium bell pepper red
  • 1 Tbsp lemon juice fresh
  • 1/4 Cup parsley optional, chopped
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 Cup sweet potato diced
  • 2 Tbsp olive oil
  • 1/2 Cup onion diced
  • 2 cloves garlic minced
  • 2 Tbsp paprika
  • 1/4 Tbsp cayenne pepper
  • 3 Cup brussel sprouts quartered
  • 1 Medium bell pepper red
  • 1 Tbsp lemon juice fresh
  • 1/4 Cup parsley optional, chopped
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Rating: 0
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Instructions
  1. In a medium pot, bring eight cups of water to a boil. Add sweet potato and cook until soft to a fork touch but not mushy, about 8 to 10 minutes. Drain and set aside.
  2. Heat olive oil over medium-high heat in a large skillet. Add onion and garlic, and saute about 2-4 minutes until soft. Stir in paprika, and cayenne, and cook another 3 minutes.
  3. Add Brussels sprouts and cook another 5 minutes, stirring occasionally. Stir in red pepper and sweet potato, and continue cooking 3 to 5 minutes until cooked through but still firm. Stir in lemon juice, parsley, and salt and pepper to taste.
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Filed Under: BREAKFAST, SIDES/WRAPS Tagged With: Premium Recipe

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