Spicy Sweet Potato Hash Food

SWEET AND SPICY PORK HASH

Steps:

• Bring a pot of water to a boil in a medium saucepan. Add the sweet potatoes and cook until fork tender, about 10 minutes, then drain and set aside.
• Heat the oil in large nonstick skillet set over high heat. Add the pork and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Reduce the heat to medium, add the fennel seeds, crushed red pepper and black pepper and stir for 1 minute. Add the garlic and onions to the pan, stirring constantly, and cook until the onions are translucent, about 5 minutes. Stir in the sweet potatoes and add the salt if using. Cook the hash until the sweet potatoes and pork are slightly golden.
• Heat a large nonstick skillet over medium heat. Cook the eggs sunny-side up, 3 to 4 minutes. Put a lid on the pan and remove from the heat to warm the yolk without cooking it all the way through (it should still be soft and runny), 1 minute.
• Divide the hash evenly among four plates and place an egg on top of each serving. Serve warm.

SPICY SWEET POTATO HASH

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels and crumble when cool enough to handle.
• While the bacon cooks, put the cubed sweet potatoes in a microwave-safe bowl and microwave on high power for 5 minutes.
• Heat a large skillet over medium heat. Add olive oil, then add sweet potatoes, garlic powder, chipotle powder, salt, and black pepper. Cook until potatoes are brown and crisp, 5 to 7 minutes. Add bacon, jalapeno, and BBQ sauce and cook over low heat, 2 to 3 minutes more.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

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.

SWEET POTATO, CHICKPEA & CHORIZO HASH

Steps:

• Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.
• Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve.

SPICY SWEET POTATOES

Steps:

• In a zip-top plastic bag, toss potatoes and oil.
• Combine remaining ingredients; add to bag; toss to coat.
• Transfer to a greased 11x7 inch baking dish.
• Bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

SPICY SWEET POTATO AND FIRE ROASTED POBLANO HASH RECIPE - (4.3/5)

Steps:

• Char the poblano pepper on all sides over a gas burner, barbecue grill, or under the broiler. Place charred pepper in a heat proof bowl, cover with plastic wrap and allow to sit for 30 minutes. Slice onion into 1/2 inch slabs. Heat 1 Tablespoon of bacon drippings in a cast iron, or non stick pan. Add onion slabs, turning to coat with drippings. Salt and pepper them and allow them to lightly char, remove from pan. Add 2 more Tablespoons of bacon drippings and smoked olive oil to now empty pan. Add sweet potato cubes, toss to coat. Add 1/2 tsp salt and 1/4 tsp black pepper. Peel charred skin from poblano pepper and coarsely chop. Coarsely chop charred onion. When sweet potatoes begin to take on a golden color, add poblano, onion, smoked paprika and ancho chile powder. It may be necessary to add final Tablespoon of bacon drippings to keep the pan from getting to dry. Continue to cook until potatoes have a nice golden brown crust. Taste for seasoning and garnish with green onions and parsley. *Add bacon drippings as necessary to keep the pan lubricated, you may not need all 4 Tablespoons. **If you do not have smoked olive oil just add a little more smoked paprika to taste.