📖 Instructions

1. First, let's tackle the sweet potatoes. Peel one large sweet potato (about 1 pound), and dice it into 1/2-inch cubes. The more even the cubes, the more evenly they'll cook.
2. Next, prep your other veggies. Dice 1/2 of a medium yellow onion and one small bell pepper (any color works, but I like red or orange for the visual pop!). Mince two cloves of garlic. Pro-tip: pre-chopped veggies from the store work in a pinch, but fresh is always best!
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes, onion, and bell pepper. Season with salt, pepper, and a pinch of smoked paprika (about 1/4 teaspoon). Cook, stirring occasionally, for about 8-10 minutes, or until the sweet potatoes are tender and slightly caramelized.
4. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic; burnt garlic is *not* a good flavor.
5. Now, add the cooked rice. I used about 2 cups of leftover cooked brown rice, but any type of rice will work. Stir to combine everything, and cook for another 3-5 minutes, until the rice is heated through and slightly crispy.
6. While the hash is cooking, let's make the chipotle aioli. In a small bowl, whisk together 1/2 cup of mayonnaise, 1-2 teaspoons of adobo sauce from a can of chipotle peppers (start with 1 teaspoon and add more to taste), 1 tablespoon of lime juice, and a pinch of garlic powder. Taste and adjust seasonings as needed. If you like it extra spicy, add a tiny pinch of cayenne pepper.
7. Finally, time to serve! Divide the sweet potato rice hash between bowls. For an extra-special touch, top each bowl with a fried egg (or two!). Drizzle generously with the chipotle aioli. Garnish with chopped cilantro or green onions, if desired. Enjoy immediately!