Sweet Potato Hash
So I stuck with tradition, and made a hash for breakfast, although it would’ve been darn good for dinner too, and my roommate took the leftovers for lunch. By and large sweet potatoes won’t easily develop that crispy crust on the bottom that normal white potatoes do in a good hash, but if you leave them in long enough they will brown up a bit.
These aren’t really a ketchup dish (although I suppose you could try it out if you want) and it is very warm and filling for a cold winter morning. Since I was so happy with this, I do have a recipe to share.
1 lg sweet potato, peeled and sliced into 1/2 inch chunks
1/2 onion, small dice
handful baby spinach, rolled and cut into slivers
1 tsp 5 spice powder
1 tsp canola
1. Put diced sweet potatoes in a pot and cover with water. Boil for approx 10 minutes until fork tender.
2. Heat oil in a medium/large skillet and add onions. Cook onions until translucent before draining potatoes and adding them to the skillet along with spices. Stir to combine. Leave alone for five minutes, then try and flip so the opposite side can crisp.
3. Add your spinach, stirring it in slowly before turning off the heat and enjoying.
It occurs to me that this would be great with butternut squash as well, although that’s a bit more work intensive then a sweet potato. You can use any starch of your liking though, from squash to yucca, and I’m even thinking that parsnips may not be bad….they won’t lend the same awesome orange color though.