Sweet Potato Breakfast Hash


  • ½ tablespoon (8ml) butter
  • ½ tablespoon (8ml) olive oil
  • 1 garlic clove, minced
  • ½ onion, chopped
  • ½ teaspoon (3ml) sweet paprika
  • ½ teaspoon (3ml) cayenne pepper
  • 2 tablespoons (30ml) sundried tomatoes, sliced
  • 1 small bok choy, chopped
  • 1 large sweet potato, peeled and cubed
  • 1 large Yukon Gold potato, peeled and cubed
  • 1 cup (240ml) frozen edamame, defrosted
  • Salt and fresh ground pepper to taste
  • Hot sauce, for serving


  1. Parboil cubed potatoes and sweet potatoes for 5 minutes.
  2. Put butter and olive oil in a large skillet and melt.
  3. Add sweet paprika and cayenne pepper and stir to combine. Add sundried tomatoes.
  4. Add bok choy to the skillet and cook until starting to wilt.
  5. Add sweet potatoes and potatoes and cook until crisp.
  6. Pour in edamame and cook for a few minutes to heat.
  7. Season with salt and pepper to taste.
  8. Serve with hot sauce.