Beefy Sweet Potato Hash Food

SWEET POTATO HASH

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

BEEFY STUFFED SWEET POTATO

Steps:

• Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
• Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
• Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.

SWEET POTATO-BEET HASH

Steps:

• Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
• Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.

SWEET POTATO (SLIGHTLY SPICY) CORNED BEEF HASH

Steps:

• Dice the corned beef, carrots, onions, bell peppers, and sweet potatoes into (roughly) the same size dice -- about 1/4" cubes. Combine the carrots, onions, and peppers in a bowl. Dice the brussels sprouts to a similar size (even though this is not too important -- brussels sprouts fall apart quickly when diced in small pieces). The corned beef should be put in one bowl, the sweet potatoes in another, the brussels sprouts in another, and (as mentioned before) the rest of the veggies, together.
• In a large skillet over high heat, add a quarter of the oil. When it is hot, add the sweet potatoes.
• Stirring to prevent sticking, saute the potatoes, seasoning with salt and pepper to suit your personal tastes and adding 1/3rd of the garlic powder. NOTE: During this time, you may need to turn the heat down to medium to prevent sticking and burning.
• When the potatoes are brown and nearly soft on the inside (about 5-8 minutes), remove them to one side.
• Over high heat in your large skillet, add another quarter of the oil. When it is hot, add the peppers, carrots, and onions. Stir together and saute, adding salt and pepper to taste along with another 1/3rd of the garlic powder. Cook until the onions turn translucent and start to brown (about 5-8 minutes).
• Remove the sauteed vegetables and add them to the same bowl as the already-cooked potatoes.
• Over high heat in your large skillet, add another quarter of the oil. When it is hot, add the brussels sprouts and season to taste with salt and pepper. Add the final 1/3rd of the garlic powder and saute. Cook until the hard, stem pieces of the brussels sprouts start to brown and get soft; the leaves should still be a deep green color and a sample piece should have a bit of crunch to it. (About 5-8 minutes).
• Add the corned beef to the cooking brussels sprouts and saute until the meat is warmed through (about 3 minutes).
• Add in the sweet potatoes, carrots, onions, and peppers. Stir everything to combine and add the minced fresh thyme, sage leaves, and crushed red chilis.
• Add the last quarter of the oil over the top and stir through. Cook everything together until you start to get brown patches in the blend.
• Remove from the skillet and place in a serving bowl.