I’m a sucker for sweet potatoes. They’re so tender and satisfying!
Even better, I’ve recently discovered I handle white potatoes pretty darn well, too. For a while there, potatoes were a paleo no-no, but now they’ve reemerged as a healthy option (if your body handles them OK). Eating well is all about figuring out what YOUR body needs and responds to. If it responds well to potatoes, well then go ahead and eat some potatoes!
This recipe combines the best of both worlds: sweet and white potatoes. Plus, it’s got a little kick to it. Make this big batch of hash to accompany your eggs in the morning or to spice up your dinner at night!
2 large sweet potatoes, peeled and cut into bite-sized chunks
2 large white potatoes, peeled and cut into bite-sized chunks (or, buy a bag of pre-cut frozen potatoes, chopped or shredded for even less work!)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 medium onion, diced
2 tbsp. southwest spice
What’s in southwest spice? Make a big batch of this to keep in your pantry for whenever you need a smoky, slightly spicy kick to your dish!
2 tbsp. chili powder
2 tbsp. paprika
1 tbsp. ground coriander
1 tbsp. garlic powder
1 tbsp. salt
2 tsp. ground cumin
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. crushed red pepper flakes
Add 2 tablespoons coconut oil to a large pot or cast iron pan over medium-high heat. Saute the onions until softened (3-5 minutes). Add the peppers to the pan and cook for another 3-5 minutes. Add the potatoes and southwest spice, stirring to mix evenly. (Add more coconut oil, if needed.) Cook until the potatoes have softened and begin to brown (20-25 minutes). Taste and add more of any seasoning to your liking.
Keep this big batch in your fridge for an easy breakfast add-on or freeze the extras for future meals!