2largesweet potatoes, cut into 1/2-inch pieces (about 1 pound)
2bell peppers, cut into 2-inch pieces(I use green and red, for color)
1red onion, cut into 2-inch pieces
1 to 2tablespoonsolive oil
1teaspoonfine sea salt
Preheat the oven to 400ºF and have 1 to 2 large sheet pans ready.
In a large bowl, combine the sweet potatoes, peppers, and onions, then drizzle them with olive oil, chili powder, and salt. Toss well to coat.
Pour the vegetables into the sheet pan, and arrange them in a single layer without any overlap. If you have more vegetables than will fit on a single sheet pan, use 2 pans so you can cook everything at once.
Place the pan of veggies in the oven, and cook for 30 minutes at 400ºF. When the timer goes off, use a spatula to flip the potatoes and vegetables, then return them to the oven to cook until golden and caramelized, about 15 minutes more. (45 minutes total)
If you want to serve this hash with eggs, I recommend cooking them in a separate skillet when the potatoes have cooked for about 35-40 minutes. That way they will be hot and ready when you pull the potatoes out of the oven.
Serve the potato hash warm from the oven, with any other sides or toppings that you like. Leftover hash can be stored in an airtight container in the fridge for 3 to 4 days.
For an egg-free protein option, try stirring in a can of cooked chickpeas at the 30-minute mark. They can warm up with the hash, as it finishes cooking in the oven.Make it Ahead: Cook as directed, but only cook it for 30 minutes. Let the hash cool, so it's not steaming hot, then store it in an airtight container for up to 3 days. When you're ready to eat, transfer the hash back to a sheet pan and arrange the vegetables in a single layer. Cook at 400ºF for 15 minutes, or until the potatoes are easily pierced with a fork and everything is piping hot.