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If you're on the lookout for a dish that bursts with vibrant flavors and nutritional goodness, look no further than Spicy Sweet Potato Hatch Chili Hash. This delightful recipe combines the earthy sweetness of sweet potatoes with the smoky, piquant notes of hatch chiles, resulting in a satisfying and versatile meal. Whether served up for breakfast, brunch, or any time of day, this hash caters to a wide range of palates, making it a perfect choice for family gatherings or a cozy solo meal.

Sweet Potato Hatch Chili Hash

Discover the mouthwatering Spicy Sweet Potato Hatch Chili Hash, a vibrant dish that combines the natural sweetness of sweet potatoes with the smoky heat of hatch chiles. Perfect for breakfast, brunch, or any meal, this flavorful recipe is not only delicious but also packed with nutrients. With its comforting texture and customizable options, it makes an excellent choice for family gatherings or cozy solo dining. Explore the delightful fusion of flavors that nourish both body and soul.
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

1 medium onion, finely chopped

2-3 cloves garlic, minced

1 can (7 oz) hatch green chiles, drained and chopped (or use fresh roasted hatch chiles if available)

1 red bell pepper, diced

1 green bell pepper, diced

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and freshly cracked black pepper to taste

3 tablespoons extra virgin olive oil

4 large eggs (optional, for topping)

Fresh cilantro leaves or sliced green onions for garnish

Instructions
 

Prepare Sweet Potatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced sweet potatoes, ensuring they are spread out evenly. Season with salt and pepper. Cook, stirring occasionally, for about 10-15 minutes. They should become tender and develop a golden brown color. If they start to stick to the pan, drizzle a little more olive oil to prevent sticking.

    Add Aromatics: Once the sweet potatoes are cooked to perfection, push them to one side of the skillet. In the cleared section, add the remaining tablespoon of olive oil. Incorporate the chopped onion and minced garlic. Sauté for approximately 3 minutes, or until the onion becomes soft and translucent, releasing its sweet aroma.

      Incorporate Peppers and Chiles: Stir in the diced red and green bell peppers along with the chopped hatch chiles, smoked paprika, and ground cumin. Cook this mixture for an additional 5 minutes, stirring occasionally, until the peppers soften. Afterward, blend everything together thoroughly to ensure a well-combined flavor.

        Adjust Seasoning: Taste the hash and adjust the seasoning with additional salt and pepper as needed. For those who desire a kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.

          Fry Eggs (Optional): If you decide to add eggs, heat a small non-stick pan over medium heat. Cook the eggs to your preference—sunny side up, over-easy, or scrambled—while the hash finishes cooking.

            Serve & Garnish: Remove the skillet from the heat once everything is well combined and warmed through. Serve the Sweet Potato Hatch Chili Hash in bowls, topping each serving with a fried egg (if using). Garnish generously with fresh cilantro leaves or slices of green onions for a vibrant finish.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | Serves 4