Sweet And Purple Potato Hash Recipes

SWEET POTATO HASH

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

SWEET POTATO HASH

Steps:

• In a small bowl, combine the first six ingredients; set aside., In a large skillet, saute sweet potatoes in oil in batches until lightly browned. Add the peppers, onion and garlic; saute until vegetables are tender. Stir in the sausage, thyme and spice mixture. Cook 5 minutes longer or until heated through.

SWEET POTATO HASH

Steps:

• Preheat oven to 375 degrees or 350 if using a convection oven.
• Line baking sheet with tin foil, this makes for easy clean up and reduced oil usage for sticking.
• Peel and cut sweet potatoes into about 1" cubes, rinse in water and place on prepared baking pan.
• Peel and slice onions in half lengthwise and again widthwise to make half moons and place with sweet potatoes.
• Use an apple corer to core and make first slice in apples, then cut apples once lengthwise and again widthwise ( I do not peel my apples as there are nutrients found in the skin, however the choice is yours alone) place on baking sheet.
• In a small bowl whisk up remaining 6 ingredients together until combined, then drizzle over mixture on baking sheet.
• Lightly use clean hand or spatula to toss together and covering mixture with sauce.
• Cover tented with tin foil and add 2 tablespoons of water to bottom of pan to assist in moisture retention, then place on middle rack of oven.
• About every 15 minutes, peel back foil, use spatula to toss ingredients around to prevent burning or dry spots, add another 2 tbsps. of water, recover and place back in oven.
• Before removing from oven check to ensure sweet potatoes are done, this can be done with your finger or fork. Peoples taste vary in respect to doneness so use your own judgement in regards to how your like you sweet potatoes.
• Serve warm with any meal or cool and bagged as a healthy on the go snack.

SPICY SWEET POTATO HASH

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels and crumble when cool enough to handle.
• While the bacon cooks, put the cubed sweet potatoes in a microwave-safe bowl and microwave on high power for 5 minutes.
• Heat a large skillet over medium heat. Add olive oil, then add sweet potatoes, garlic powder, chipotle powder, salt, and black pepper. Cook until potatoes are brown and crisp, 5 to 7 minutes. Add bacon, jalapeno, and BBQ sauce and cook over low heat, 2 to 3 minutes more.

SWEET POTATO HASH

Steps:

• Cook potatoes in large pot of boiling salted water until slightly softened, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer to large bowl.
• Melt 1 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. DO AHEAD: Potatoes and onions can be prepared 1 day ahead. Cover and chill.
• Add brown sugar and pumpkin pie spice to potatoes; toss. Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Add potatoes to skillet; spread in even layer, pressing with back of spoon or spatula. Cook until golden brown, turning occasionally, about 15 minutes. Season with salt and pepper. Transfer to bowl and serve.