Hash has never been something I’ve made often and I’m not sure why the urge struck me this past weekend. Joe was out walking the dog and I puttered around the kitchen assessing just how empty the refrigerator and pantry had become. I had one big sweet potato sitting on the counter and I let it be my inspiration for a delicious and nutritious breakfast.
I love sweet potatoes and try to find new ways to use them. Although they mash nicely and bake well, they are also wonderful in stir fry especially with pork. I almost always pair them with savory ingredients as in this simple hash. I decided to cube up the sweet potato and mix it with a few veggies (and fruit) that I had laying around.
Sweet Potato Hash
1 sweet potato, peeled & cut into small cubes
1/2 onion, chopped
1 small red pepper, chopped
1 tablespoon olive oil
pinch of red pepper flakes
salt and pepper to taste
1 small apple, cored & cut into small cubes
1 green onion, chopped
Using a large skillet, heat 1 tablespoon oil. I start by adding the ingredients that will take the longest time to cook. I add the sweet potato first and fry it for 4-5 minutes. I next add the onions and red peppers, along with a pinch of red pepper flake, salt, and pepper. Cook an additional 2-3 minutes.
I like to let the ingredients brown so I don’t constantly stir the skillet. The sweet potatoes will take on a lightly brown color. Finally, add the chopped apple and green onion.
The apple was a last minute decision on my part. I had one that needed to be used. I figured it might add further sweetness but also a bit of tartness to balance out the heavier sweet potato texture and flavor. Cook for another 2 minutes or until everything is fully cooked.
I cracked a couple eggs on top of the hash and placed into a 450 oven for 5-10 minutes, until the eggs had set. Serve immediately.
I enjoyed the flavors in this hash, although my pinch of red pepper flake was a bit too much. It came out a little spicier than planned, but still delicious. The sweet and savory combination worked well and was the perfect backdrop for the eggs. And, I made it all in one skillet, which always makes me happy … especially when I hadn’t even had my first cup of coffee.
{ 8 comments… read them below or add one }
Great thinking with the apple Allen! Certainly made this hash a little more interesting…great pics as usual!
Hey, there’s no such thing as too spicy in my book! ;) The great thing about sweet potatoes is their low glycemic index. Now I gotta learn to include more in my diet, heh :)
That looks like a great Sunday morning breakfast. Thanks for the awesome recipe!
Hmm very nice. The very few times I’ve made hash I’ve left the skin on to keep the fiber of the potatoes. Is there any significant change in flavor with the skin off?
Peter G: Thanks!
Manggy: Ummmm, I could make a spicy korean tofu stew that would knock you on your butt :-)
C: You’re welcome - thanks for stopping by!
Ben: When I use regular potatoes, I leave the skins on so I don’t lose out on the fiber. With sweet potatoes, I’ve never thought about it. I’ve always peeled them. I’m not sure how tough the skin is on a sweet potato or how it might change the flavor. I’ll let you experiment with that one and report back :-)
Great use of a sweet potato! My mom is the hash lover in my family & I bet she would like this one
That looks lovely and colourful.
What a creative dish, Allen! I love the idea of adding apple to balance the sweetness. Great recipe!