Sweet potato hash – a dish so good, it’s a wonder it was discovered by accident
The Sweet Potato has taken over our house, or at least squeezed out most other forms of starch from the pantry. What started as a “Whole 30” challenge more than a year ago has turned into a general preference for sweet potatoes over the more common white or yellow varieties.
Growing up with European “meat and potato” parents, I only eat regular potatoes. I don’t even think I knew what a sweet potato was till I was a teen. And even for the next decade or two after that, it was not part of any regular meal plan. But now that I have learned to make it in a variety of ways (mashed with regular potatoes, grilled with BBQ rub, etc.), I feel that there is no turning back (plus it’s good for you; lower glycemic index, etc.). But my affection for sweet potatoes really took off when I substituted them one day in my morning hash. I needed something a little more filling than eggs, and I had run out of regular potatoes. On a whim, out came the sweet potato, and boy was I happy with the results.
They cook fast, they are filling, they brown well, and their mild sweetness allows for the use of strong spices (hello, chipotle); they also balance well with hot sauce, for those who like even a bit more kick.
I generally make a couple of sunny-side up eggs to go on top; the runny yolks covering the sweet potato hash are a combo like no other. For days when lunch might be skipped completely, there is no better combo to keep me going.
sweet potato hash
1 1/2 lbs sweet potato, peeled and medium diced
1 onion, diced
1 cup Brussels sprouts, thinly sliced
2 tbsp vegetable oil
2 tbsp pork fat (or other flavoured oil)
Salt and pepper to taste
1 tsp chipotle powder (or sweet smoked paprika)
Preheat a large cast-iron pan over medium heat. Once heated, add vegetable oil and sweet potato. Stir occasionally for 10 minutes.
Add pork fat and onions, stirring to incorporate. Allow mixture to cook for additional 3 minutes.
Turn the heat up to high and add Brussels sprouts, salt and pepper, and cook for additional 3 minutes. Allow mixture to begin browning. Stir occasionally to avoid burning.
Add chipotle powder (ensure face is not above the pan while doing this). Serve and enjoy with eggs for breakfast or as a side with dinner.