Sweet potato hash is a classic - budget-friendly whole food ingredients loaded with healthy vitamins and minerals in a tidy and delicious package. It's earned a permanent spot in our breakfast rotation year round. Instead of oven roasting the sweet potatoes, this one-pan method results in perfect pan roasted potatoes in just a fraction of the time.
Combine diced sweet potatoes and one cup water in a microwave safe bowl. Microwave 3 minutes. Drain in a colander, and shake to release residual water droplets.
Heat oil in a 12” skillet over medium high heat until shimmering. Add sweet potatoes, toss to coat in the fat, then spread into a single layer. Saute 5-6 minutes, stirring every 1-2 minutes, until the edges start to brown.
Add onions and garlic. Saute 3 minutes, stirring frequently.
Add bell pepper. Saute 3-4 minutes more, stirring frequently, until bell peppers are softened but still retain a bite. Sweet potatoes should now be cooked through and onions should be translucent.
Season with salt, pepper, and parsley. Serve immediately, or transfer to a sealed container and store in the fridge for up to 5 days. Leftovers can be reheated in the microwave for 30 seconds, or reheated in a hot skillet for 2-3 minutes.