I was excited and nervous about this idea. Would these be as good or better than regular white potatoes? Or would it be an epic fail?
Well to my surprise, I was overwhelmingly happy with the way that they turned out.
My community supported agriculture (CSA) box has been abundant with sweet potatoes during the past couple of weeks. And as I shared last week, I do love sweet potatoes french fries. I just wanted to try something a little different and went to searching the Internet on what I could do in addition to baking them this week. Among the search came up a mention of sweet potato hash and I thought I would give it a try.
1 medium sweet potato, wash and dice into small cubes
2 tbsp olive oil
1 cups onion, chopped
1/2 green pepper, chopped
1 clove garlic
1/4 tsp salt
1/4 tsp fresh group pepper
1 tsp Italian seasoning
Bring large pot of water to a boil and add diced sweet potato. Boil for 5-8 minutes, until potato cubes are cooked through. Drain the water and set the sweet potato cubes aside to dry while you cook the pepper and onions.
Preheat a large cast iron skillet to medium heat. Drizzle 1 tbsp of oil onto the skillet and add the onion and peppers. Stir often and sauté until the onion becomes translucent.
Scrape the mixture onto a plate. Drizzle the skillet with oil again and add the potato cubes, onions, peppers, roasted garlic, salt, pepper, and seasoning, arranging them in a single layer. Continue cooking until the sweet potato, onion, and peppers have browned.
Portion onto a plate and serve.