Veggies for Breakfast: Sweet Potato Hash

We've been trying to incorporate more vegetables into breakfast. Abbey made a dish yesterday that involved simmering tomatoes and onions,  adding beans, then poaching an egg on top of it. That inspired to me to get up this fine Sunday morning and make a dish we have been discussing recently, a sweet potato hash. It's savory, sweet, creamy and delicious. Plus, the way I've made it, it's vegan.

Ingredients:

1 sweet potato
1/2 green bell pepper, diced
green onions
1 cup of Gimme Lean, sausage style
1/2 tsp cumin
1/2 tsp paprika
salt and pepper to taste
2 tbl vegetable oil of your choice

Microwave the sweet potato. I used a pretty big sweet potato and cooked it on high for 9 minutes, which was just about right.

Meanwhile, saute the bell pepper and Gimme Lean in a skillet. use 1 tbl of the vegetable oil if needed. If you have a nonstick pan, dry saute. Set aside when done.

Dice the cooked sweet potato, and saute it with the vegetable oil. keep an eye on it, it can burn because of its sweetness; but leave it alone mostly, so a crust will form. Add the cumin and paprika.

When the sweet potato has some nice browned bits throughout, add the Gimme Lean and pepper back in and warm through. Add salt and pepper to taste.

Place in a serving bowl and snip green onions- green parts only- over the dish, about 2 scallions in total.  Parsley or red pepper flakes might be nice too.

It was a satisfying and hearty way to start the day. It will add some nice variety to our breakfast lineup, too.