Ah, the genius born of “use the stuff in the refrigerator before it goes bad” experiments!  Since I’m eliminating white potatoes, white rice, pasta, etc. and making this a sweet potato hash keto recipe. I’m working on new staples for side dishes.  I originally made it to mix with chunks of turkey smoked sausage, but won’t repeat that choice.  Turkey smoked sausage is just not worth eating.  Blech.

The keto sweet potato hash, though, is a keeper.  The base recipe is a good on its own, and seasonings can be adjusted to suit any meal.

Serves 4 – 185 calories per serving

2 TBSP. olive oil

1 large (1 lb.) sweet potato, peeled and diced

1 large onion (red or yellow), diced

1/2 yellow bell pepper, diced

1/2 red bell pepper, diced

2 cloves garlic, finely diced

1 tsp. kosher salt

1/2 tsp. black pepper

Spray heavy bottomed fry pan with non-stick spray, heat over medium heat.  Mix all ingredients in a bowl (including oil), and add to pan.  Cook until potatoes are tender and browning, about 5-7 minutes.  Voila!

For breakfast, you might consider browning diced bacon in the pan before adding the veggie mix, and reduce the olive oil.  Lovely with a sunny side up egg.