SAVORY SWEET POTATO HASH
This simple hash works perfectly as a tasty addition to your morning eggs or a wintry side dish with roasted chicken.
Provided by reggie1642
Categories Side Dish Vegetables Sweet Potatoes
Time 25m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 51.6 g, Cholesterol 40.5 mg, Fat 16.6 g, Fiber 7.6 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 1166.9 mg, Sugar 13.2 g
SWEET POTATO HASH
Easy paleo sweet potato hash recipe with caramelized garlic and onion.
Provided by Joy Shull
Categories Breakfast Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees
- Add diced sweet potatoes to a glass casserole dish
- Sprinkle sweet potatoes with garlic powder, onion powder, thyme, pepper, salt, and paprika
- Drizzle on olive oil to coat, up to 1/3 cup
- Toss to combine
- Roast at 450 degrees for 55 - 65 minutes, stirring 3 - 4 times to avoid burning
- Once sweet potatoes have about 15 minutes left to cook, add the minced garlic and diced onion to a skillet with 1 teaspoon of olive oil
- Cook garlic and onion for 12 - 15 minutes on medium heat, stirring often, until soft and caramelized
- Once sweet potatoes have finished cooking, remove from oven and add the garlic and onion mixture.
- Stir to combine
Nutrition Facts : Calories 376 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 9 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 796 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SWEET POTATO HASH BROWNS
A riff on Josh Ozersky's famous minimalist hash browns, these are made by sprinkling grated sweet potato over hot butter in a very thin layer, then waiting patiently for the starch to work its magic. Crisp, salty, buttery and addictive, these hash browns are so good, you could probably eat the entire batch in one sitting (or force yourself to be generous and share with a friend). Serve with a fried or over-easy egg for a complete breakfast.
Provided by Sarah Jampel
Categories breakfast, brunch, weekday, vegetables, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Using the large holes of a box grater, grate the sweet potato onto a paper towel. Use the paper towel to gather the sweet potato shreds, then squeeze to wring out excess moisture (there may not be much). Dump into a bowl, add cornstarch and mix to combine.
- Set your largest nonstick skillet (cast-iron is also fine, if it's all you have, though you can expect a bit more sticking) over medium-high heat and add 1/2 tablespoon butter. Swirl the pan to coat it in butter. When the butter stops foaming, sprinkle shredded sweet potato all over the surface in a thin single layer. (The thinner the layer, the more crisp the hash browns.)
- Sprinkle all over with salt, then use a spatula, preferably long and thin, to press down so all shreds come in contact with the hot surface. When you see the potato is starting to get really crisp and brown on the bottom, about 3 to 4 minutes, use the spatula to carefully flip small sections over (it's O.K. if it's not perfect). Cook until the other side is deeply brown, 3 to 5 minutes more, flipping sections as needed.
- Unless your pan is really big, you'll have to cook these in 3 to 4 batches, using 1/2 tablespoon butter for each round. You can keep the cooked hash browns warm in a 300-degree oven as you work.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 414 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET POTATO HASH
Forget traditional hash with plain, ol' potatoes. Add color, flavor and extra nutrition with sweet potatoes! I recommend serving the hearty breakfast favorite with with BBQ sauce, ketchup, or salsa or two eggs over-easy in the middle. -Ken Kingery, Moscow, Idaho
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients; set aside., In a large skillet, saute sweet potatoes in oil in batches until lightly browned. Add the peppers, onion and garlic; saute until vegetables are tender. Stir in the sausage, thyme and spice mixture. Cook 5 minutes longer or until heated through.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 623mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 4g fiber), Protein 6g protein.
SWEET POTATO HASH
I love this simple sweet potato hash. It's a bit different than regular hashes because it contains spinach and no meat. If you love spinach, you may opt to add more the the 5 ounces, it's up to you! This is a really healthy side dish. I've even made this for my main course. The hardest part of this recipe is grating the sweet potatoes, but you could even put them through the grater attachment on a food processor if you have one! It serves 2 to 4 depending on if you plan this for a side or main dish. Some people like a zing to their hash, so I included hot sauce as an optional ingredient. Enjoy!
Provided by LifeIsGood
Categories Yam/Sweet Potato
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Grate the sweet potatoes (either with a box/hand grater or a food processor fitted with a coarse grating disc).
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Add the shallots and cook, stirring, until beginning to brown, about 2 or 3 minutes.
- Add the sweet potatoes and cook, tossing occasionally, until tender, about 7 to 9 minutes more (or longer if you like your potatoes crispier).
- Add the spinach and cook, tossing, until just wilted, about 1 or 2 minutes more.
- Note: I like to get my sweet potatoes really browned, so I may end up cooking them a bit longer before adding the spinach.
- Optional; add salt and/or pepper to taste. You could also add hot sauce to taste. It's up to you!
- Enjoy!
Nutrition Facts : Calories 202.2, Fat 7.1, SaturatedFat 1, Sodium 130.1, Carbohydrate 32.1, Fiber 5.5, Sugar 5.7, Protein 4.6
SWEET POTATO, CHICKPEA & CHORIZO HASH
Bypass the washing-up with this spicy one-pot dish
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 783 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 4.97 milligram of sodium
SWEET POTATO HASH, EGGS & SMASHED AVO
This simple quick-fix supper is a great way to use your spiralizer. Sweet potato, avocado, a runny egg and a drizzle of spicy sriracha make a delectable dinner
Provided by Sophie Godwin - Cookery writer
Categories Brunch, Dinner, Main course, Supper
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 558 calories, Fat 32 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 21 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium
ONE-PAN SWEET POTATO BREAKFAST HASH RECIPE BY TASTY
Here's what you need: sweet potato, olive oil, red onion, garlic, bell peppers, jalapeño, green onions, fresh rosemary, eggs
Provided by Crystal Hatch
Categories Breakfast
Yield 4 servings
Number Of Ingredients 9
Steps:
- Dice the sweet potato
- Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
- While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.
- Dice and seed the bell peppers and add to the skillet.
- Dice the jalapeño, if using, and add.
- Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
- Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
- Breakfast is served!
- Enjoy!
Nutrition Facts : Calories 213 calories, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 9 grams
SWEET POTATO HASH
Provided by Patrick and Gina Neely : Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
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 HASH BROWNS
Steps:
- Gather the ingredients.
- Using a vegetable peeler, peel the skin off of the sweet potato.
- Shred the sweet potato by hand using a coarse side of a box grater , or shred in the food processor fitted with the shredding blade. (If using the food processor, the sweet potato might need to be cut into lengthwise pieces to fit in the food processor tube.)
- In a large bowl, combine the shredded sweet potato with 1 tablespoon of the olive oil, the salt and pepper.
- Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
- Using a 1/3 cup measure to scoop, form patties in the pan.
- Flatten each patty with a spatula.
- Cook the patties, turning once until nicely browned on both sides, 6 to 8 minutes total. Repeat with remaining shredded sweet potato mixture, adding additional olive oil to the pan if necessary. Enjoy immediately with your favorite breakfast foods.
Nutrition Facts : Calories 100 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 112 mg, Sugar 4 g, Fat 5 g, UnsaturatedFat 0 g
SWEET POTATO HASH
This recipes is a definite favorite and will most likely become a staple on your menu. The combined ingredients in this dish makes it burst with flavor. And we've added bacon to it....because everything's better with bacon!
Provided by The Real Food Dietitians
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. cooking fat in large sauté pan on medium heat.
- Add sweet potatoes and sauté for about 12-15 min or cooked through. Cooking time will depend on size of sweet potato cubes are.
- Add remaining ½ Tbsp. of cooking fat, onions, red pepper, garlic and mushroom, sauté for about 3-4 minutes.
- Add spinach or kale, bacon, salt and pepper and sauté until greens are wilted.
- Top with optional cheese and serve.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 147 calories, Sugar 3g, Sodium 330mg, Fat 8g, Carbohydrate 15g, Fiber 3g, Protein 4g
CHORIZO & SWEET POTATO HASH
A quick, easy, and healthy one-pan breakfast that is sure to satisfy any guest! Made with chorizo, tender sweet potatoes, fresh vegetables, and savory spices, this Chorizo & Sweet Potato Hash is a crowd pleaser!
Provided by Aaron Dodson
Time 45m
Yield 4 - 6 Servings
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, add the ground chorizo and brown (about 6 - 8 minutes). When browned, transfer the sausage to a bowl and set aside. Leave the fat from the chorizo in the skillet.
- Add the extra virgin olive oil, chopped onions, chopped peppers, and diced sweet potatoes to the same skillet. Cook for 12 - 15 minutes or until the potatoes and vegetables are tender. Make sure to stir occasionally.
- Add the minced garlic, paprika, Italian seasoning, ground sage, and chili powder. Mix until fully combined.
- Add chorizo and spinach or kale. Cook for another 8 - 10 minutes, or until chorizo is fully cooked. Make sure to stir occasionally.
- Add the chicken or vegetable stock or broth. Cook until the liquid evaporates (about 2 minutes).
- Season the hash to taste with kosher salt and ground black pepper. Remove from the heat. If using eggs, fry up 4 - 6 eggs in a separate skillet to serve on top of the hash. Serve hot and enjoy!
Nutrition Facts :
SWEET POTATO HASH
Steps:
- In a 13-inch saute pan over medium-high heat, add the bacon and olive oil. When the oil heats and the bacon begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Leave the potatoes to cook until a quick toss reveals browning on the side in contact with the pan, about 5 minutes. Continue to toss and let stand until most sides of the potatoes are golden and the bacon bits are crisp, 3 to 5 minutes longer. Then add the onions, garlic, jalapenos, cumin and season with a nice pinch of salt and a grind or 2 of pepper. Cook the same way, allowing everything to sit in the heat of the pan for a minute or 2. Taste and re-season if necessary.
SWEET POTATO HASH
Fresh sweet potatoes, sliced onions and sweet apples cut and roasted with organic agave syrup, apple cider vinegar, olive oil and some spices makes this an earthy and delicious side dish. Healthy, digestive system friendly and yummy.
Provided by Meghan V.
Categories < 4 Hours
Time 1h15m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees or 350 if using a convection oven.
- Line baking sheet with tin foil, this makes for easy clean up and reduced oil usage for sticking.
- Peel and cut sweet potatoes into about 1" cubes, rinse in water and place on prepared baking pan.
- Peel and slice onions in half lengthwise and again widthwise to make half moons and place with sweet potatoes.
- Use an apple corer to core and make first slice in apples, then cut apples once lengthwise and again widthwise ( I do not peel my apples as there are nutrients found in the skin, however the choice is yours alone) place on baking sheet.
- In a small bowl whisk up remaining 6 ingredients together until combined, then drizzle over mixture on baking sheet.
- Lightly use clean hand or spatula to toss together and covering mixture with sauce.
- Cover tented with tin foil and add 2 tablespoons of water to bottom of pan to assist in moisture retention, then place on middle rack of oven.
- About every 15 minutes, peel back foil, use spatula to toss ingredients around to prevent burning or dry spots, add another 2 tbsps. of water, recover and place back in oven.
- Before removing from oven check to ensure sweet potatoes are done, this can be done with your finger or fork. Peoples taste vary in respect to doneness so use your own judgement in regards to how your like you sweet potatoes.
- Serve warm with any meal or cool and bagged as a healthy on the go snack.
Nutrition Facts : Calories 57.3, Fat 2.3, SaturatedFat 0.3, Sodium 12.8, Carbohydrate 9.1, Fiber 1.6, Sugar 4, Protein 0.6
More about "sweet potato hash food"
SWEET POTATO HASH - JAMIE OLIVER
From jamieoliver.com
Servings 8Calories 123 per servingTotal Time 40 mins
- Peel and finely slice the onions. Heat 1 tablespoon of oil in a large frying pan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften, stirring regularly.Pick in the thyme leaves, season with black pepper, then add all the potatoes and cook for 15 to 20 minutes, or until golden and crispy, squashing and turning regularly with a fish slice.Deseed and finely slice the chilli (if using) and scatter over the hash, then serve straight away.
BEST HEALTHY SWEET POTATO HASH RECIPE - HOW TO MAKE ...
From delish.com
5/5 (7)Servings 4Cuisine AmericanTotal Time 55 mins
- Preheat oven to 425°. On a large rimmed baking sheet, toss sweet potatoes with bell peppers, onion, garlic, and oil.
- Bake until sweet potatoes are crispy on the outside and tender on the inside, about 45 minutes, shaking the pan halfway through.
SWEET POTATO HASH - BREAKFAST RECIPE - THE WORKTOP
From theworktop.com
5/5 (2)Category Breakfast, BrunchCuisine AmericanCalories 251 per serving
- Preheat oven to 350°F / 175°C. In a large bowl using a wooden spoon, toss the sweet potato, oil and 1/2 teaspoon of salt, until all the pieces are coated. Tip everything into a 9-inch x 13-inch ceramic casserole dish. Bake in the oven until the sweet potatoes are just tender, about 12-15 minutes. Remove and set aside.
- Lay the bacon strips in a large 12-inch (30-cm) skillet so they are not overcrowded. Place the pan on the stove and cook the bacon on medium heat. As the bacon cooks, it should start to release grease. Flip the bacon with tongs several times as it cooks, until the bacon is cooked through and crispy, about 5-7 minutes. Remove the bacon with tongs and set aside. Cut the bacon into small pieces.
- Turn the heat to medium-high and add in the butter with the bacon fat. Heat until the butter is just melted and starting to foam. Add in the onions and sweet potatoes. Sauté, tossing frequently, until the onions and sweet potatoes are starting to brown, about 5 minutes.
- Season with the 1/2 teaspoon sea salt, black pepper and garlic granules. Add in the reserved bacon, maple syrup and Worcestershire sauce. Toss everything together and allow the heat to reduce the maple syrup into a glaze to coat the sweet potatoes. Once everything is well coated, remove from heat and transfer to a serving dish.
SWEET POTATO BREAKFAST HASH - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (31)Total Time 35 minsCategory BreakfastCalories 222 per serving
- Heat a large saute pan on medium heat. Add the bacon and saute until golden and crispy. Use a slotted spoon to remove the bacon to a paper towel or small bowl.
- Add the diced sweet potato and spices to the pan. Cook the sweet potato for 10-12 minutes, stirring often. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
- Add the bacon back into the pan along with the kale and stir for an additional 1-2 minutes or until the kale is wilted.
SHREDDED SWEET POTATO HASH RECIPE - MY CRAZY GOOD LIFE
From mycrazygoodlife.com
Reviews 3Calories 2 per servingCategory Breakfast
SWEET POTATO HASH - DIABETIC FOODIE
From diabeticfoodie.com
5/5 (1)Total Time 15 minsCategory Side DishesCalories 225 per serving
- Cover and microwave at 100% for about 10 minutes or until the sweet potatoes are fork-tender.
- Heat a large skillet over medium-high heat. Once hot, add the olive oil, sweet potatoes, bell pepper, smoked paprika, and salt.
WEIGHT WATCHERS SWEET POTATO HASH - MY CRAZY GOOD LIFE
From mycrazygoodlife.com
Estimated Reading Time 6 mins
SUPERFOOD SWEET POTATO HASH - WHOLEFULLY
From wholefully.com
Reviews 4Calories 423 per servingCategory Breakfast
- Heat a large skillet with a lid over medium-high heat. Add in the bacon and cook, turning frequently, until crisp on both sides, about 5 minutes. Remove the bacon to a plate, and set aside. Drain off all but about 1 tablespoon of bacon grease, reserving the extra grease.
- Add the sweet potato to the hot pan and toss to coat in the bacon grease. Cook over medium-high heat, stirring occasionally, until all sweet potato pieces are fork-tender, but not mushy—about 10 minutes.
- Add in an additional tablespoon of bacon grease or other cooking oil (if the pan seems dry) and then add in the garlic, onion, and chicken sausage coins. Cook until veggies are tender and fragrant, and sausage is slightly browned—about 4 minutes.
- Add in the kale or spinach, salt, pepper, turmeric, and thyme. Stir well to mix. Cover skillet and reduce heat to low. Cook until the greens are just wilted, but still bright green.
SWEET POTATO HASH - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (3)Total Time 25 minsCategory BreakfastCalories 142 per serving
- Heat the oil in a skillet, add the sweet potato cubes, cover with a lid, and cook over medium heat for about 10 minutes, stirring occasionally. You don’t need to peel the sweet potatoes if you don’t want to.
- Add all the remaining ingredients, stir, uncover, and cook over medium-high heat for about 10 to 15 minutes or until tender and golden brown.
- Serve immediately (I added some chopped fresh parsley on top) with some chopped tempeh, seitan, tempeh bacon, or even vegan bacon.
- Keep the leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.
SWEET POTATO HASH {QUICK AND EASY} - IFOODREAL.COM
From ifoodreal.com
4.9/5 (7)Total Time 30 minsCategory BreakfastCalories 395 per serving
- Stir, cover, reduce heat to low and cook for 12-15 minutes, stirring a few times. Potatoes should be cooked but firm.
SWEET POTATO BREAKFAST HASH - REAL FOOD REAL DEALS
From realfoodrealdeals.com
5/5 (6)Total Time 35 minsCategory BreakfastCalories 343 per serving
- Fill a large pot with an inch or two of water, and insert a steamer basket. Steam the chopped sweet potatoes until just tender, about 10 minutes.
- Remove the bacon from the skillet and set aside. (Leave the bacon grease in the pan.) Add the ground beef to the skillet and cook it until it’s brown and cooked through. Add the ground fennel seed, thyme, sage, and salt. Stir to coat evenly, then remove the beef from the skillet.
- Add the diced onion to the skillet. Cook over medium heat for a few minutes, until translucent, then add the cooked sweet potatoes to the skillet. Turn up the heat to medium high and cook for a couple minutes to brown the sweet potatoes a bit, stirring regularly. Add the cooked bacon, ground beef, and diced prunes to the skillet. Cook everything together over medium heat for a couple more minutes. Add salt and pepper to taste.
SWEET POTATO HASH (EASY SHEET PAN RECIPE!) - DETOXINISTA
From detoxinista.com
4.9/5 (13)Calories 159 per servingCategory Breakfast
- In a large bowl, combine the sweet potatoes, peppers, and onions, then drizzle them with olive oil, chili powder, and salt. Toss well to coat.
- Pour the vegetables into the sheet pan, and arrange them in a single layer without any overlap. If you have more vegetables than will fit on a single sheet pan, use 2 pans so you can cook everything at once.
- Place the pan of veggies in the oven, and cook for 30 minutes at 400ºF. When the timer goes off, use a spatula to flip the potatoes and vegetables, then return them to the oven to cook until golden and caramelized, about 15 minutes more. (45 minutes total)
HAM AND SWEET POTATO HASH RECIPE | COOKING LIGHT
From cookinglight.com
Total Time 40 minsCalories 308 per serving
- Place potatoes and 2 tablespoons water in a microwave-safe dish; cover with plastic wrap. Microwave at high 5 minutes or until tender. Place potatoes on a paper towel-lined plate. Let stand 5 minutes. Heat 1 teaspoon oil in a cast-iron skillet over medium. Add ham; cook 8 minutes or until browned and crisp, stirring occasionally. Remove ham to a paper towel-lined plate. Increase heat to medium-high. Add 1 tablespoon oil to drippings in pan. Add leeks; sauté 1 1/2 minutes. Add remaining 2 tablespoons water to leek mixture; cook 1 1/2 minutes. Add 2 teaspoons oil, potatoes, bell pepper, 1/4 teaspoon black pepper, and 1/8 teaspoon salt; cook 6 to 8 minutes or until potatoes are crisp. Stir in ham and parsley. Divide potato mixture evenly among 4 plates. Reduce heat to medium. Add remaining 1 1/2 teaspoons oil to pan. Crack eggs into pan; cook 3 to 4 minutes or until whites are set. Place 1 egg over each serving; sprinkle evenly with remaining 1/4 teaspoon black pepper and remaining 1/8 te
- 2. Dry the potatoes on paper towels to get rid of excess moisture. This way the potatoes can begin to brown as soon as they hit the hot skillet.
- 3. Use a cast-iron skillet (best for holding a high, even heat). Give the spuds room in the pan so they can crisp on all sides and cook through.
SWEET POTATO HASH - LODGE CAST IRON
From lodgecastiron.com
Servings 2Estimated Reading Time 1 minCategory Breakfast Recipes Side Recipes
- Cover sweet potatoes with water in a large pot. Bring to boil for 5 minutes, until the potatoes are tender. Drain and remove the skin.
- Dice sweet potatoes into ½-inch pieces. Toss with salt, garlic powder, paprika, and ¼ cup of olive oil.
- Heat skillet over medium-high heat for 5 minutes. Add 1 tablespoon of olive oil to the skillet. Add potatoes and cook until browned on the first side, 3-5 minutes. Add peppers, onions, and garlic. Stir well to combine.
- Cook, stirring often, until the veggies are browned on all sides, 10 minutes. Stir in fresh rosemary and serve.*
SWEET POTATO HASH BROWNS RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel, seed and stem the poblanos, then thinly slice them.
- In a large skillet, heat the olive oil. Add the onion and cook, stirring, until golden, about 5 minutes. Add the butter, sweet potatoes, garlic and rosemary and cook over moderate heat, stirring occasionally, until the potatoes are tender and lightly browned, about 10 minutes. Stir in the poblanos and lemon juice and season with salt and pepper. Discard the rosemary sprig and serve.
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From cleanfoodcrush.com
Servings 6Category Breakfast
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