🍳
Hearty Sweet Potato & Mushroom Breakfast Hash with Pomegranate Salsa
Kickstart your day with this nutrient-packed Sweet Potato & Mushroom Hash topped with refreshing Pomegranate Salsa. Perfect for a vibrant, healthy breakfast!
Breakfast is the most important meal of the day, and with our Hearty Sweet Potato & Mushroom Breakfast Hash topped with Pomegranate Salsa, you can start your morning with a burst of flavor and nutrition. Packed with complex carbohydrates, dietary fiber, and a rainbow of vitamins, this recipe keeps you energized and satisfied. Sweet potatoes are rich in beta-carotene and vitamin C, while mushrooms provide selenium and antioxidants, making this breakfast an excellent choice for boosting your immunity and overall wellness.
What sets this dish apart is its unique topping of pomegranate salsa, which adds a refreshing and tangy twist. Pomegranates are known for their high levels of antioxidants and polyphenols, which promote heart health and reduce inflammation. This breakfast hash is not only visually appealing but also easy to prepare, making it a perfect choice for busy mornings. Dive into a plate of wholesome goodness that will keep you full and focused throughout your day.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Kickstart your day with this nutrient-packed Sweet Potato & Mushroom Hash topped with refreshing Pomegranate Salsa. Perfect for a vibrant, healthy breakfast!
Ingredients
- • sweet potatoes: 2 large, peeled and diced
- • mushrooms: 1 cup, sliced
- • red onion: 1 small, diced
- • bell pepper: 1, diced
- • fresh spinach: 2 cups
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • pomegranate seeds: 1/2 cup
- • lime: 1, juiced
- • cilantro: 1/4 cup, chopped
- • jalapeño: 1 small, seeded and minced
Instructions
- 1 Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
- 2 Add the diced red onion, bell pepper, and mushrooms to the skillet with the remaining olive oil. Sauté for another 5 minutes until the vegetables are tender and the mushrooms are golden brown.
- 3 Sprinkle ground cumin, smoked paprika, salt, and black pepper over the vegetables, stirring well to combine. Continue cooking for 3 minutes to allow the flavors to meld together.
- 4 Add the fresh spinach to the skillet and cook for another 2 minutes, until wilted. Remove the skillet from heat and set aside.
- 5 In a small bowl, mix the pomegranate seeds, lime juice, chopped cilantro, and minced jalapeño to make the pomegranate salsa. Mix until well combined.
- 6 Serve the sweet potato and mushroom hash on plates, topped generously with the pomegranate salsa. Enjoy immediately.
Serving Suggestions
- • This vibrant breakfast hash pairs beautifully with a side of whole-grain toast or a poached egg for added protein. If you're looking for a lighter option, enjoy it with a simple side of mixed greens tossed in a lemon vinaigrette. For a refreshing morning drink, consider pairing your meal with a freshly squeezed orange juice or a green smoothie to further boost your vitamin intake.
Storage Tips
To store leftovers, keep the sweet potato and mushroom hash in an airtight container in the refrigerator for up to 3 days. The pomegranate salsa should be stored separately in a sealed container for up to 2 days to maintain its freshness. Reheat the hash in a skillet over low heat or in a microwave until warmed through before serving. Add the salsa just before eating to ensure the flavors remain vibrant.
Ratings & Reviews
0.0
Based on 0 ratings
