Sweet Potato And Edamame 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.

SWEET POTATO AND EDAMAME HASH

Steps:

• Saute ham and onion in hot oil in a nonstick skillet over med-high heat 6-8 minutes or until onion is tender and ham is lightly browned.
• Stir in sweet potatoes, and saute 5 minutes.
• Add in garlic; saute 1 minute.
• Stir in edamame and next 3 ingredients.
• Decrease heat to medium; cover and cook, stirring occasionally, 10-12 minutes or until potatoes are tender.
• Stir in salt and pepper.

SWEET POTATO HASH

Steps:

• Parboil the potatoes for approximately 5 to 6 minutes in salted water. Drain and allow to cool to room temperature.
• Meanwhile, saute the diced onions in the oil plus 1 tablespoon of the butter until richly browned and caramel colored. This step insures that all of the onion's sweetness is developed. Cool the onions, then mix with the cooled potatoes, maple syrup, and cinnamon.
• Melt the remaining buttter in a 10-inch non-stick saute pan over medium heat and add the potato/onion mixture. Take care to pack the mixture tightly in one neat layer to saute and brown.
• Using the back of a spoon, form the potato and onion mixture into a rounded cake. When the potatoes and onions begin to adhere and brown, they can be flipped over using a large spatula or the back of a plate. Alternately, they may be simply stirred to crisp evenly. If you've flipped them, brown the second side. Serve hot.

SWEET POTATO HASH

Steps:

• Pour the oil into a large skillet and place over high heat. Add the onion and bell pepper and saute, stirring, 2 to 3 minutes. Add the potatoes, cumin, salt and red pepper flakes, lower the heat to medium-high and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork tender and some are browned. The potatoes will begin to stick as they cook. Just continue to turn with a spatula. Stir in half of the green onions, top with the remainder, and serve immediately.

SAVORY SWEET POTATO HASH

Steps:

• Place sweet potato in a microwave-safe bowl; add water and salt. Microwave until partially softened, 2 to 3 minutes; drain.
• Heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. Stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. Cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. Cook and stir until brown sugar is dissolved, 1 to 2 more minutes.

SWEET POTATO HASH, EGGS & SMASHED AVO

Steps:

• Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.
• Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.
• Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.

EDAMAME HASH

Steps:

• In a large nonstick skillet, combine potato, bacon, and 1 cup water; bring to a boil over medium-high. Cover and cook until potato is tender when pierced with a knife and water is almost evaporated, 7 to 10 minutes. Uncover and cook, stirring occasionally, until potato begins to turn golden and bacon begins to render fat, about 3 minutes.
• Add scallion whites and bell pepper and cook, stirring occasionally, until scallion is translucent, about 3 minutes. Add edamame and scallion greens and cook until warmed through, 1 minute. Season with salt and pepper.