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.
Made it tonight. Turned out pretty well. Knowing how fragile sweet potatoes are, I put them back into pot after draining on low heat to start drying them out. Next I layered a bowl with paper towels and let the potatoes sit for several hours before dicing them up. I used jalapeno peppers for a kick. This dish would go great with eggs.
I love hearing from you, Maria! Great idea to add some heat in there. And yes to eating these with eggs!
About how many servings would this be if I plan to make it for a Thanksgiving side? Trying to decide if I need to double it up for 9 adults (where lots of other sides will be offered). I love your recipes and this one sounds delicious!
Karen, I don’t cook. I overcook. Wait, that sounded bad.
I would triple the recipe for 9 people, but I like to overdo portions just in case (and the leftovers will be oh so wonderful)!
Way……..Awesome YUMMO! 😉
The in-law make this all the time. I enjoy the rosemary and sweet potato combinations, even though sweet potatoes are sometimes hard to find in the grocery store.
I made this for hubby; he loved it. I am repeating it tonight. Thinking about adding some garlic, cinnamon, and real bacon bits the next time to use it as a main dish. Thank you for sharing.
Patty, those additions sound fantastic, let me know how it turns out!!