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I’m pretty sure red peppers were on sale earlier this week because I’ve found myself swimming in them, if you can’t tell from my recent recipes.  But, to my advantage they add great flavor and vibrant red color to any dish.  So why not throw some in a good ol’ potato hash, right?

This one has a little southwest flair to it with cumin, chili powder and fresh cilantro.  Super simple, delicious side with grilled chicken, fish, or a lean steak.  So good, I even dipped my corn tortilla chips in it tonight, sort of a hash nachos maybe?  Anyway, if you’re not a sweet potato lover this recipe could convert you.  I wouldn’t steer you wrong, would I?

Great way to use up extra onesie and twosie potatoes. Gluten-free eaters enjoy as well!


serves 4-6

  • 1 medium SWEET POTATO, peeled & cut into cubes
  • 2 small YUKON GOLD POTATOES, peeled & cut into cubes
  • 1 medium RED or GREEN BELL PEPPER, chopped
  • 1 small ONION, chopped
  • 1 1/2 tbsp OLIVE OIL, EXTRA VIRGIN
  • 2 tsp CUMIN, GROUND
  • 1/4 tsp CHILI POWDER
  • 1/2 tsp GARLIC POWDER
  • 1-2 Tbsp FRESH PARSLEY & CILANTRO, chopped, (optional)

1. Preheat oven to 425 degrees.

2. Place all cut vegetables on a rimmed baking sheet sprayed with cooking spray. Drizzle with olive oil and sprinkle all seasonings (except parsley and cilantro) over the top. Toss with hands to coat ingredients well with oil and spices.  Spread out evenly in one layer on baking pan.

3. Bake in the oven for 30-35 minutes (flipping half way through baking time), or until tender, crispy and golden brown. Remove from oven and toss or garnish with fresh chopped cilantro and parsley if desired. Serves 4-6, serving size for 4 servings, about 3/4 cup.

VARIATIONS: Add corn, chopped carrots, or black beans (after cooking). Could also prepare on the stove top in a large skillet.

NUTRITION INFO PER SERVING (for 4 servings): 160 calories, 6g fat, 1g sat fat, 24g carb, 4g fiber, 4g sugar, 3g protein