Sweet Potato Hash
Yup. Breakfast. It had to happen. I’m a breakfast fiend. We’ve had this tendency to spend our time at a local soccer bar on the weekends, so actually making breakfast is out. Yeah, getting up earlier might help this problem if it weren’t for the fact that this place is like your grandparents’ house. You can’t leave without eating. In this case your grandparents are Bosnian. Yum.
Two things I love: hash and poached eggs. Simple and delicious; however, I’ve known many a restaurant that can screw up a potato faster than I can sneeze. It’s a bummer. That’s why you take measures into your own hands. Sweet potatoes are some of my favorite things, so it baffles me at how many people don’t like them. I realized after I was done inhaling this breakfast, I could have easily substituted in half of the potatoes with regular ones. It probably would have been just as good. Plus, I love that you don’t have to drown it in cheese. I’ve been avoiding dairy lately as best as possible. I have one of those dairy allergies where my hormones don’t party well with the hormones in dairy. I break out like a teenager. It sucks.
This isn’t a quick breakfast. Peeling potatoes takes awhile, so does waiting for water to boil. Start your water while you’re peeling. Trust me on this. The recipe supposedly makes four servings, but the two of us ate all of it. With toast. Portion control is my downfall. And this, my friends, is why I go to the gym.
Adapted from Bon Appetite. Serves 4.
Ingredients
- 1 1/2 poundssweet potatoes (yams), peeled, cut into 1/2-inch cubes
- 2 tablespoons unsalted butter, divided
- 1/8 cup olive oil
- 1/2 large onion
- 1/4 cup (packed) brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
Preparation
-
Cook potatoes in large pot of boiling salted water until slightly softened, about 4 minutes.
-
Drain. Rinse under cold water to cool.
-
Transfer to large bowl.
-
Melt 1/2 tablespoon butter with oil in heavy large skillet over medium-high heat.
-
Add onions and sauté until deep golden brown, about 10 minutes.
-
Transfer to bowl with potatoes.
-
Add brown sugar, pumpkin pie spice, and cayenne pepper to potatoes and toss.
-
Melt remaining 1 1/2 tablespoons butter in large nonstick skillet over medium heat.
-
Add potatoes to skillet and cook until golden brown, turning occasionally, about 15 minutes.
-
Season with salt and pepper. Transfer to plates and serve with eggs and toast of choice.