Sweet potatoes…they make me think of fall, brown sugar, Thanksgiving, and just plain deliciousness. When I learned that sweet potatoes are good for you- I was absolutely ecstatic. Since, they have always been one of Spencer’s favorite foods (with all the brown sugar and marshmallows on top of course), we try and mix them in to our meals every couple of weeks.
Things I have done with sweet potatoes: made sweet potato waffles from The Lean Green Bean (delicious!), spiralized them to add into casseroles, made a sweet potato crusted quiche from fourteenforty, made sweet potato “nachos,” and made so many homemade sweet potato fries you would think we’d be sick of them. Alas, after all the above recipes and after wanting a different take on homemade sweet potato fries, I made sweet potato hash.
I think this recipe is so versatile because it can be paired with eggs and bacon for breakfast, can be brought to work at lunch and reheated, or it can go with pretty much any protein and vegetable for dinner.
You will not be disappointed with the crispiness and flavor of this delicious and simple hash!
Sweet Potato Hash
2 Tbsps olive oil
3 large sweet potatoes
1 1/2 tsp. black pepper
1 1/2 tsp. salt
1. Preheat the oven to 400 degrees.
2. Spray a lipped large pan with Olive Oil Pam or line it with aluminum foil.
3. Diced the potatoes into cubes that aren’t too big. The crispier you want your hash, the smaller the cubes should be. If you think your cubes are bigger than the photos, just cook them for a bit longer until they are soft on the inside.
4. Place the cubes in a tub that can be covered and shaken or a plastic bag. Pour in the olive oil and shake well to coat each cube with olive oil.
5.Pour the oil coated cubes into the pan and spread them out.
6. Bake in the oven for 20-25 minutes.
For extra crispiness: Turn the oven to broil and move the pan to about 5 inches from the broiler. Broil for about 1-2 minutes. (make sure to watch closely so they don’t burn)
Who wants some sweet potato hash?