Thursday, November 4, 2010

Sweet Potato Hash

When Matt's parents were here back in October we took them to Corner Table for his dad's birthday dinner. We all had fabulous meals but the one dish that everyone kept talking about afterwards was the sweet potato hash so we knew we had to try making it at home.
Sweet Potato Hash
We made it right away that weekend as a side dish for our Big Easy Chicken. It was a hit with everyone that night but I wasn't completely happy with the texture of the sweet potatoes. I had parboiled them & then fried them up with the onions & pepper. Instead of getting nice & crispy they kind of fell apart. Well, Matt's mom went home & tried making it only this time she roasted the sweet potato first. That was the trick! The roasted sweet potato gets brown & crispy on the outside & then gets added to the onions & peppers at the end.

I decided to make this as my dinner the other night. This time I added some bacon to the hash & served a poached egg on top. What an amazing brinner. All the flavors in the hash work together perfectly needing only salt & pepper for seasoning, then you mix in the richness of the egg yolk...too good. Like a little spice? Add a chopped jalapeno to the peppers.

Sweet Potato Hash
This recipe makes one serving but can easily doubled, tripled & so on...

7 oz sweet potato, peeled & cut into 1/2" cubes (we prefer white sweet potatoes but yellow or orange will work just as well.)
olive oil
1 slice bacon, chopped
1 small yellow onion, chopped, about 1/4 c or so
1 small poblano pepper, seeded & chopped, 1/4 - 1/2 c
salt & pepper
1 egg, poached (optional)

Preheat oven to 400 F.

Put the sweet potato cubes into a small roasting pan. Drizzle generously with olive oil making sure all the cubes are coated. Roast for about 20 minutes until the cubes are starting to get crispy & brown yet soft in the center. Stir occasionally while roasting.

Meanwhile, cook the bacon in a skillet over medium heat until crispy. Remove the bacon to a paper towel to drain leaving as much of the fat as possible in the pan. Add the onions & peppers to the pan. Cook until they are tender & the onion is starting to brown a little. Stir in the bacon & roasted sweet potatoes. Season with salt & pepper to taste.

If desired, poach an egg leaving the yolk a little soft & serve on top of the hot hash.

1 serving.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

13 comments:

Elle said...

Isn't it fun replicating a recipe at home? This one looks very simple and comforting for the cold weather. Love it!

Megan said...

I LOVE sweet potatoes, the hubby?
ahh, not so much. This would be perfect because I could just add the sweet potatoe to mine. Such an easy concept, Make me wonder,"why didn't I think of that?" Ya know? :D

And I have one single sweet potatoe in the fridge.

vanillasugar said...

that's all we eat in this house is sweet potato hash. have you ever tried yam? just as good too.

RJ Flamingo said...

What a great idea! We love sweet potatoes (all kinds!) & M especially loves hash.

Natasha @ Saved by the Egg Timer said...

I like how you roasted them before, that seriously is what breakfast will be here on Saturday morning.

Deborah said...

I absolutely love sweet potato hash and I need to try roasting the sweet potatoes!

Steff @ The Kitchen Trials said...

This sounds pretty darned good. I'm going to have to add it to my "wish list" for near future cooking adventures.

Jenn AKA The Leftover Queen said...

I love making hash in the mornings! Sometimes I have leftover sweet potatoes from dinner and they really make hash something special!

theUngourmet said...

I love this sweet potato hash! So did she roast instead of parboil then? I would love to try this one. It would be great for any meal!

kat said...

The Ungourmet - Yes, roast instead of parboiling

LaDue & Crew said...

Great, now I have an 11 p.m. craving after seeing this! Looks amazing, and the flavors are right up my alley!

grace said...

to me, hash means messy and fun. this one's no exception--the poached egg on top is the clincher!

Foodycat said...

YUM. I am a recent convert to hash and this looks perfect to me!

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