Peruvian Sweet Potato and Aji Amarillo Hash

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Add the diced sweet potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they are tender and lightly browned.

Stir in the finely diced red onion and minced garlic. Cook for another 3-4 minutes, until the onion softens.

Add the aji amarillo paste, salt, and black pepper to the skillet. Stir well to combine all ingredients.

Continue to cook for 3-5 minutes, allowing the flavors to meld and the hash to develop a slight crispness.

Remove the skillet from the heat and stir in the chopped fresh cilantro.

Serve immediately as a hearty breakfast or brunch dish.