Recipe: $1.10 | Per Serving: $0.55 | Yield: 2
Why have I not made sweet potato hash until now? Is it because all my previous attempts to make regular hash failed? Is it because I just had to wait until we were on our way out of Japan, home of some of the best sweet potatoes in the world? Why did I wait so long? Look how crispy:
Sweet Potato Hash is awesome. I made this three days in a row for breakfast. Partially because we had a bunch of sweet potatoes and we were moving out and we had to eat our remaining food, but largely because it’s delicious. I could have made plenty of other things with those lingering sweet potatoes. I chose hash.
You need a nonstick skillet. Maybe you can use a very well-seasoned cast iron skillet. But, you should probably just use the nonstick skillet. Just don’t use a stainless steel pan because you will probably end up with a lot of potatoes stuck to the pan. Or worse, stuck to your friend’s pan when you think it’s a great idea to make breakfast for your hosts. Oops.
I get that nobody has time to make this on a weekday, and I get that we only get two days per week to make a fancy breakfast. So I vote we all make it for dinner! :) It’s awesomeness in a pan.Print
- 1 Tablespoon coconut oil (or olive oil, bacon/chicken grease, lard, etc.)
- 1 large yellow sweet potato (about 1 pound)
- salt & pepper to taste
- optional toppings: fried egg, salsa, avocado, green onions, cilantro, cheese, greek yogurt or sour cream
- Wash the potato. (I never peel potatoes.) Shred the potato using a cheese grater, julienne peeler, spiralizer, or your food processor (go you!).
- Warm the oil in a large nonstick skillet, coating the pan. Add the sweet potato and spread out. Sprinkle with a little salt & pepper and let cook over medium-high heat, untouched, for 3-5 minutes.
- When the bottom begins to get a little crispy, lift it up and flip it to the best of your ability. Add a little more oil if necessary, but you probably won’t need it. Let the other side cook until crispy, about 3-5 minutes.
- Finally, break up the hash to maximize crispiness and make sure it is cooked all the way. Serve.
Serve with fried eggs, or make it a dinnertime affair with fajitas, tacos, roasted vegetables, or burrito bowls.