Sweet & savory with a hint of spicy, this dish takes sweet potatoes and sautees them with fresh veggies, including bell peppers--making this the last word in hash. Tastes incredible!
Place the diced potatoes in a medium pot, cover with 2 inches of cold water, and generously season with salt. Over high heat bring to a boil, reduce the heat to medium, and simmer for 5 minutes. Drain and set aside.
In a large non-stick skillet over medium heat, melt the butter and heat the oil. Add the onion and celery and cook for 10 minutes, until the onions are soft.
Add the garlic and continue to cook for 3 minutes, stirring constantly. Add the red and green peppers, and red pepper flakes, and continue to cook for 5 minutes.
Add the potatoes and cook until they are just heated through, about 1 minute.
Season with salt and pepper to taste. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (194g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 67 (37%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 10.2mg||3 %|
|Sodium 107.8mg||4 %|
|Potassium 531.1mg||14 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 22.8g|
|Protein 2.6g||4 %|
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Calories per serving: 183
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