Sweet Potato and Capsicum Hash
Recipe type: Breakfast
Cuisine: Paleo, Whole30
Serves: 2
  • 50g (2oz) pepitas (pumpkin seeds kernels)
  • 2 medium sweet potatoes, grated
  • 1 medium brown onion, chopped
  • 1 green capsicum (pepper), chopped
  • 2 teaspoons cumin seeds
  • 3 Tablespoons olive oil
  • .
  1. Heat a large frypan over medium heat. Add pepitas to dry pan and lightly toast. Mine started to pop like popcorn, which was fun! Remove pepitas from the pan and set aside.
  2. Add half the olive oil to the pan, then add the onion and green caspcium. Fry for 3-4 minutes, stir regularly, or until the onion becomes translucent (slightly see-through) and the capsicum softens.
  3. Add the grated sweet potato, cumin and remainder of the olive oil to the pan, and fry, stirring regularly. Cook for 8-10 minutes, or until the sweet potato has softened and started to brown slightly.
  4. Serve the sweet potato mixture with the pepitas sprinkled on top
Recipe by Cook Clean Craft at https://cookcleancraft.com/2015/08/sweet-potato-and-capsicum-hash/