There were a few things that happened in the several times I tried to finesse this simple recipe, and every time, I came up with sweet potato mash, not hash.
I advise drying the sweet potato pieces after you first boil them, gently, with a paper towel. Then when in the skillet, you must resist the temptation to over stir the mixture. Let the sweet potatoes sit in the pan a few extra minutes at a time so that you get a sear on the pieces. Voila! Hash, my friends.
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Rosemary Sweet Potato Hash
- 2 lbs. sweet potatoes or garnet yams, peeled and cut into 1 inch chunks
- 1 tablespoon olive oil
- 1/2 sweet onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon rosemary leaves, finely chopped
- salt & pepper
- In a large pot of boiling water, boil sweet potato pieces for 10 minutes, drain, let cool, and lightly dry any excess water with a paper towel.
- In a cast iron skillet, heat olive oil to medium high heat, add onions and peppers and sauté until soft, about 5-8 minutes. Add sweet potato pieces and rosemary, tossing with onions and peppers. Season with salt and pepper.
- Cook in pan 20-25 minutes, only stirring every 5-7 minutes so that you can get a brownish crust on the sweet potato pieces. When you stir, be sure to use a flat spatula so that you don’t make mashed potatoes out of your hash. Season with salt and pepper before serving.