Hash of a different color.
Everyone knows how good sweet potatoes are for your health. They are full of potassium, Vitamin A, low in fat and high in omega 6 fatty acids. Did you know that one small sweet potatoes provides you with twice the daily recommended amount of Vitamin A. That’s amazing.
Several decades the sweet potato was introduced in the southern United States and since that introduction, oh what we have done with them. They are delicious mixed with herbs and spices and different flavorings. They are in every thing from baby food to main dishes, casseroles, salads, and pies like Sweet Potato or even Sweet Potato Pecan Pie. I have done an appetizer with sweet potatoes (coming soon). This past weekend, for my daughter’s birthday dinner, I did a Bobby Flay recipe that had sweet potatoes mixed in with grits and topped with shrimp. Just another delicious sweet potato recipe. This recipe for Sweet Potato Hash is good with just about anything.
This recipe is prepared similar to the way my mother use to make what we called American Fried Potatoes. After browning the potatoes and onions on one side a small amount of water is added to the pan, covered and then the potatoes are allowed to steam until they are tender. Then the lid is removed and the potatoes are cooked until crisp and browned a little. I decided to add pancetta in place of bacon and added a drizzle of pure maple syrup to the top of each serving.
Sweet Potato Hash
1 sweet potato or yam, 1/4-1/2″ dice
1/4 onion, chopped
4-6 pieces pancetta (or 4 slices bacon, chopped)
1/8 tsp. crushed red pepper
1 Tbsp. chopped boxwood basil (or any type)
1 Tbsp. chopped parsley
drizzle of maple syrup, optional
salt and pepper to taste
Peel the sweet potatoes and then cut in 1/2″ dice. I used my mandoline to cut slices and then cut in sticks then cubes giving a uniform thickness.
Brown the pancetta (or bacon) and reserve the fat. You can either use your reserved fat from the pancetta or use a couple of tablespoons of olive oil or vegetable oil to brown your potatoes and onions. Heat the fat in the skillet and add the onions first and cook for about 3-4 minutes until they start to brown. Then add in the diced sweet potatoes and cook until they start to brown. Turn the mixture over, add about 1/4 cup water and put a lid on the potatoes for about 5-6 minutes until the potatoes have steamed tender. Remove top and turn up heat to crisp up the potatoes and onions.
Add the crushed red pepper, salt and pepper to taste, the basil and parsley. When ready to serve sprinkle on the bacon and give a quick mix. You can drizzle with a little maple syrup if you wish.
We had this for brunch with my Scotch Eggs with Mustard Sauce and the duo was a hit.