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Breakfast Hash

Laura Tully


Matthews, North Carolina



1 tbsp olive oil 1 purple sweet potato, cubed 1⁄2 shallot, thinly sliced 1 clove garlic, minced 1⁄2 cup baby bella mushrooms, sliced

1⁄2 cup cherry tomatoes, halved 1 tsp fresh chopped rosemary 1 tsp fresh chopped sage 1 tsp Italian seasoning 1⁄2 tsp salt 1⁄4 tsp pepper 1⁄2 tsp red pepper flakes 1⁄2 tsp paprika Juice of 1 lemon Arugula, avocado, sliced green onions and sriracha, for topping


  • Heat the olive oil in a medium pan over medium-high heat.

  • Add sweet potato and cook for 6-8 minutes until tender when pierced with a fork.

  • Add shallot and garlic and cook for another 2 minutes.

  • Add mushrooms, cherry tomatoes, all seasonings and lemon juice. Cook for an additional 3 minutes.

  • Remove pan from heat and sprinkle with arugula, chopped avocado and sliced green onions. Add a swirl of sriracha or serve with your favorite salsa.

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