Sweet Potato Hash served with Pears and and a Whole Wheat Bagel

1 Large Sweet Potato (I always use Red Garnets which have more color, flavor, and nutrients, more information)
2-4 Baby Red Potatoes (about the size of limes)
1/2 Small Onion (I used red onion this morning)
1/3 Green Pepper
1/3 Red Pepper
1 tsp. Minced Garlic (for times sake, I keep a jar of minced garlic in the fridge)
Garlic Herb Seasoning to taste (or any other seasoning you like)
Cooking Oil (I used coconut oil and olive oil)
Salt (sea salt)

Tools:
Cutting Board
Chef's Knife
Large Non-Stick Skillet

This is a great leftover meal that can be quickly warmed up in the morning.

1. Peel the sweet potato and scrub the baby red potatoes. (I use my knife to peel my sweet potatoes and just slice the skin off).
2. Chop the baby red potatoes and stir into your skillet with the coconut oil. Skillet should be on low-medium, mixing occasionally.
3. While the baby red potatoes start to cook, chop everything else into about 1/2" pieces, I usually chop my onion a little smaller though.
4. Once everything is chopped, throw it into the skillet with the baby red potatoes. Drizzle a little olive oil over everything, add the garlic, sprinkle with salt and seasoning, and mix over medium heat. It takes about 10-12 minutes for everything to soften, make sure to stir occasionally to avoid burning your breakfast.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user GIVEUPJUNKFOOD.