Sweet Potato Hash Recipe With Mushrooms (2024)

For the sweet potatoes

• 2 Sweet Potatoes
• 2 tsp extra virgin olive oil

For the veggies

• 3 tsp extra virgin olive oil
• ½ cup red onions finely chopped
• ½ cup green bell pepper finely chopped
• 2 cups brown button mushrooms cubed
• 1 tsp garlic crushed
• 1 tsp ginger crushed
• ½ piece jalapeno finely chopped
• 1 Tbsp flax meal
• ¼ tsp apple cider vinegar
• ½ tsp ground pepper
• ½ tsp salt or to taste
• ½ tsp capers optional
• 1 tsp basil dried
• 1 tsp oregano dried
• 1 cup cheddar cheese shredded
• 1 cup mozzarella shredded

To Bake Sweet Potato

• Preheat oven to 400 degrees

• Wash 2 sweet potatoes thoroughly. Use a vegetable brush to clean it and then dry it completely
  

• Poke holes in the potato using a fork. I poke the potato in about 5 different locations

• Lightly oil both sweet potatoes and wrap them in aluminum foil
  

• Bake for 40 minutes. Remove from the oven and allow them to cool while still wrapped. Cut into cubes and set aside. Also, set the oven to 425°

• While the potatoes are in the oven, make the vegetables

To make the vegetables

• In a cast iron pan, heat 2 tsp of extra virgin olive oil on medium heat

• Add ½ cup of finely chopped red onions.

• When they have caramelized, add ½ cup of green bell pepper, finely chopped

• When the bell peppers have softened (about 4 minutes), add 2 cups of cubed brown button mushrooms

• Cook until the mushrooms are almost crispy (about 7-10 minutes)

• Add 1 tsp crushed garlic, 1 tsp of crushed ginger, 1 Tbsp of flax meal and ½ of a jalapeno (finely chopped). Mix well

• Add the cubed sweet potatoes

• Add ½ tsp salt (or to taste), 1 tsp of olive oil, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp ground pepper, ¼ tsp apple cider vinegar and ½ tsp of capers (optional). Mix well

• Top with 2 cups of cheese. I used 1 cup shredded cheddar and 1 cup shredded mozzarella

• Bake for 10 minutes or until the cheese has fully melted

Serve the sweet potato hash immediately