This Sweet Potato Hash is a quick and easy weeknight meal that’s sure to please your whole family.
I know, we’re all busy.
I tend to think that I’m more busy than the average person, working a total of 54-60 hours a week, on top of taking care of my family, home, and my health. So when it comes to dinner time, it’s got to be quick and easy because I do not have the time for anything other than that.
45 minutes tops! Any longer than that, and I’d probably faceplant right into it while it’s cooking because I’m just that.tired!
So I’m always looking for shortcuts wherever I can find them. Sure, I try my hardest to use all fresh ingredients, but let’s be honest here – some fresh ingredients just take a long time to cook.
For example, sweet potatoes. I love making homemade crispy baked sweet potato fries like these, but the chopping of the potato itself takes me forever – and that’s if I don’t accidentally slice my finger off in the process… (my knife skills really do need some work – it’s a miracle this isn’t more of a reality!). And then there’s the baking. Who has time to wait around for that?? Homemade french fries are definitely not a weeknight possibility for me, and you know what, that totally sucks.
So yeah, Alexia’s sweet potato fries totally came to the rescue once again. Just what I needed! I knew I could make a quick and healthy meal for my family in under 30 minutes now!
Oh, and while we’re talking about dinner, who doesn’t love breakfast for dinner? Breakfast in itself is just so comforting, and then you add that savory element to it, and you get that warmth in your belly that just can’t be matched.
But savory is where is was at for me this time around when I created this Sweet Potato Hash. The sweet and savory flavor of sweet potatoes, paired with onions and peppers, spinach, spicy-seasoned tofu, and of course topped with a couple runny eggs. Serve with a side of salsa and sour cream, and you are set for Brinner!
- 1 block extra firm tofu (frozen, thawed, and pressed - Read this post on how to prepare perfect tofu)
- 1 bag of frozen Alexia Sweet Potato Fries
- 1 red pepper , diced
- 1 yellow pepper , diced
- 1/2 onion , diced
- 8 ounces of sliced mushrooms
- 1 cup fresh spinach , roughly chopped
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- salt & pepper , to taste
- 4-6 eggs
- salsa , optional
- sour cream , optional
- Prepare tofu by freezing, thawing, and pressing all the water out of it.
- Bake sweet potato fries according to the instructions on the package.
- While fries are baking, it's time to cook your tofu and vegetables. Crumble tofu to small bite-sized pieces and place in a large non-stick skillet over medium heat. Allow to brown on all sides and press with the back of a spatula to be sure all the water has left the tofu.
- Add all seasonings and the vegetables to the skillet with the tofu and cover with a lid. This will trap any moisture in the pan and steam the vegetables. Steam until veggies are bright in color and soft to bite into.
- In a small pan, fry the eggs. Warm the pan over medium heat and spray with non-stick spray Place the pan over medium heat. Add the butter or olive oil. Crack the egg into a measuring cup and gently tip it into the skillet. You can crack the egg directly into the skillet if you prefer. Let the egg gently cook without moving it. The whites will start to set after a few minutes, followed by the yolk.To be sure the whites are totally set on a sunny-side-up egg, you can cover the pan partway through cooking. The steam from the egg and the butter will gently cook the top. You can also flip the egg over and cook for a minute on the other side. This turns a sunny-side-up egg into an over-easy egg! When the whites are set and the yolk is done to your liking, remove the pan from heat. Gently slide the spatula under the egg and transfer it to a plate.
- To build your hash, place a small layer of sweet potatoes on your plate, top with tofu and veggies, and then top with an egg or two. If you'd like, serve with salsa and sour cream.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
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