Sweet Potato Hash

Instructions

1. Step 1

   Peel the sweet potato with the vegetable peeler, then dice it into 1.5 cm cubes on the cutting board with the chef's knife. Dice the bell pepper and onion on the cutting board as well.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat the cooking oil in the skillet over medium heat for 2 minutes. Add the sweet potato and 2.0 gr of the salt, tossing to coat.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Cooking Oil, 2.0 gr Salt, 400.0 gr Sweet Potato

   Cookware: skillet — medium heat, spatula

3. Step 3

   Cover the skillet and cook for 10 minutes over medium heat, stirring once halfway through with the spatula. The sweet potato should begin to soften but still hold its shape.

   Timer: 10 min (scalable)

   Cookware: skillet — medium heat, skillet lid — covered, spatula

4. Step 4

   Add the onion and bell pepper, stir with the spatula, then cover and cook over medium heat for 8 minutes. The onion and pepper should be softened and the sweet potato nearly tender.

   Timer: 8 min (scalable)

   Ingredients used: 150.0 gr Bell Pepper, 150.0 gr Onion

   Cookware: skillet — medium heat, skillet lid — covered, spatula

5. Step 5

   Remove the skillet lid, add the remaining 2.0 gr of salt and the black pepper, and sauté over medium heat for 3 minutes, stirring occasionally. Finish when the sweet potato is fork-tender with lightly browned edges and the vegetables smell sweet and savory.

   Timer: 3 min (scalable)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Salt

   Cookware: skillet — medium heat, skillet lid — removed, spatula