Monday, November 22, 2010

Sweet Potato Hash


We had this at a friend's house and I bugged her for the recipe because it was so good! You can basically use whatever you have on hand for it too so I'm excited to add this one to our rotation.

1 buttercup or butternut squash
1-2 sweet potatoes or yams
2-3 regular potatoes
1 bell pepper
1 onion
1-2 cloves garlic
fresh thyme
oil
salt and pepper

Skin and dice all of the vegetables. Heat some oil in a large saute pan. I used coconut oil but olive oil could work too - just use a lower temperature while sauteing. Add onion and saute 2 minutes to give it a head start (optional). Add squash, yams, potatoes and bell pepper. Season with salt and pepper. Leave the lid off and stir minimally to avoid scorching. Add garlic and fresh thyme when everything's getting soft and saute another 5 minutes.



Notes: In the top pictured hash, I used 3 small white potatoes, 2 medium garnet yams, 1 small onion, 1 red pepper, and 1 garlic clove. The picture served with sausage above used 1 garnet yam, 1 small onion, and 2 small potatoes. The total cooking time will vary depending on how small you diced your vegetables. I think mine average 35 minutes. Also, I recommend adjusting the volume of the recipe to fit your pan. If the pan is too full, the squash will steam instead of saute and could get mushy. Other suggestions from MM - allspice and coriander, seasoning salt, dill, for heat - try a serrano pepper or red pepper flakes, add ground meat for a one pot meal. Thanks for the recipe MM!

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