Ingredients

The following ingredients have 4 Servings
  • 2 large sweet potatoes (, cut into 1/2-inch pieces (about 1 pound))
  • 2 bell peppers, cut into 2-inch pieces ((I use green and red, for color))
  • 1 red onion, cut into 2-inch pieces
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon fine sea salt

Instruction

  • Preheat the oven to 400ºF and have 1 to 2 large sheet pans ready.
  • In a large bowl, combine the sweet potatoes, peppers, and onions, then drizzle them with olive oil, chili powder, and salt. Toss well to coat.
  • Pour the vegetables into the sheet pan, and arrange them in a single layer without any overlap. If you have more vegetables than will fit on a single sheet pan, use 2 pans so you can cook everything at once.
  • Place the pan of veggies in the oven, and cook for 30 minutes at 400ºF. When the timer goes off, use a spatula to flip the potatoes and vegetables, then return them to the oven to cook until golden and caramelized, about 15 minutes more. (45 minutes total)
  • If you want to serve this hash with eggs, I recommend cooking them in a separate skillet when the potatoes have cooked for about 35-40 minutes. That way they will be hot and ready when you pull the potatoes out of the oven.
  • Serve the potato hash warm from the oven, with any other sides or toppings that you like. Leftover hash can be stored in an airtight container in the fridge for 3 to 4 days.