Paleo Classic Potato Hash

Dive into the wholesome flavors of this Paleo Classic Potato Hash, a vibrant twist on a timeless comfort food! Made with naturally sweet and nutrient-rich sweet potatoes, crisp red and green bell peppers, and aromatic onions and garlic, this dish is packed with color, flavor, and paleo-approved goodness. Cooked to perfection in coconut oil and seasoned with a hint of paprika, sea salt, and black pepper, every bite delivers a satisfying balance of smoky and savory notes. Fresh scallions and parsley add a burst of freshness, making this hash equally perfect as a hearty breakfast, a side dish, or even a light, standalone meal. Ready in just 40 minutes, this gluten-free, dairy-free recipe is ideal for meal prep or feeding a family of four. Whether you’re following a paleo lifestyle or simply looking to incorporate more whole foods into your routine, this sweet potato hash guarantees to become a household favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Sweet potatoes
• 2 tablespoons Coconut oil
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 medium Yellow onion
• 2 large Garlic cloves
• 2 stalks Scallions
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel and dice the sweet potatoes into small cubes, approximately half an inch in size.

Step 2

Remove the seeds and core from the red and green bell peppers and dice them into similar-sized pieces as the sweet potatoes.

Step 3

Peel and chop the onion into small, uniform pieces.

Step 4

Mince the garlic cloves and set aside.

Step 5

Slice the scallions thinly, keeping the white and green parts separate.

Step 6

In a large skillet, heat the coconut oil over medium heat.

Step 7

Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start to soften and brown.

Step 8

Add the chopped onion and minced garlic to the skillet with the sweet potatoes. Cook for another 5 minutes until the onions become translucent.

Step 9

Mix in the diced red and green bell peppers with the sweet potatoes and onions. Continue cooking for an additional 5 minutes until all the vegetables are soft and slightly charred.

Step 10

Season the vegetable mixture with sea salt, black pepper, and paprika, stirring well to coat the ingredients evenly.

Step 11

Add the white parts of the scallions to the skillet and cook for another 2 minutes.

Step 12

Remove the skillet from heat. Sprinkle the chopped green parts of the scallions and fresh parsley over the top before serving.

Step 13

Serve hot as a stand-alone dish or as a side with your favorite paleo main course.

Nutrition Facts

Serving size	(739.0g)

Amount per serving	% Daily Value*
Calories	630.6

Total Fat 29.0g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2494.4mg	0%
Total Carbohydrate 87.2g	0%
Dietary Fiber 17.6g	0%
Total Sugars 25.9g
Protein 9.8g	0%

Vitamin D 0IU	0%
Calcium 188.9mg	0%
Iron 4.9mg	0%
Potassium 981.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 6.0%

Carbs: 53.7%