Ingredients

• 2 medium sweet potatoes (about 1 lb), peeled and diced ½”
• 1 tbsp avocado oil or olive oil
• ½ small red onion, diced
• 1 bell pepper (any color), diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp cinnamon (enhances natural sweetness—optional but recommended)
• Sea salt & black pepper to taste
• Optional add-ins:
– 2 eggs, fried or poached on top
– ½ cup black beans, rinsed
– 2 tbsp chopped fresh cilantro or parsley
– Pinch of cayenne for heat

Instructions

Par-cook sweet potatoes (key for crispness!): Microwave diced sweet potatoes in a bowl with 1 tbsp water, covered, 3–4 min until just tender. Drain and pat very dry.
Heat oil in a large skillet over medium-high. Add sweet potatoes in a single layer; cook 6–8 min undisturbed until golden and crisp on one side.
Stir in onion and bell pepper; cook 5–6 min until softened.
Add garlic, paprika, cumin, cinnamon, salt, and pepper; cook 1–2 min until fragrant.
Press hash down; let sit 2–3 min to re-crisp.
Serve hot, topped with eggs, herbs, or beans if desired.