Submitted by: Deborah Lander
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 6
Serve with eggs for breakfast or as a side dish for dinner! YUM.
1 med. red bell pepper
1/4 c. coconut oil
1/2 tsp. ground cumin
1 tsp. sea salt
1 tbsp. jalapeno pepper
1/2 c. green onion
1 c. black-eyed peas
1 lbs. sweet potato
1/4 c. red onion
Peel and dice sweet potatoes into bite-sized pieces. Put in pot and add enough water to just cover them. Bring to boil, then simmer for 5-7 minutes. Drain and set aside. Melt oil in skillet over high heat. Add diced red onion and red bell pepper (cut into small pieces), and saute for 2-3 minutes. Add sweet potatoes, black-eyed peas, cumin, salt, and diced jalapeno. Cook until sweet potatoes have a nice brown color and are crispy on the outside on at least one side, stir in half of the green onions, save the rest to top the hash with and serve.
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