Tuesday Takeover: Sweet Potato Hash

6 Nov

We have made this hash for pretty much every brunch that we’ve had at our apartment. This is Nick’s specialty, so I’m going to let him take this one….

Nick here. God knows I’ve taken enough of these photos and been there to test the new creations so I guess its my turn to cook once in a while. This is something we make because it turns out delicious every time and we can really tailor it to better suit the crowd we are cooking for. As some like it spicy, and some prefer it sweet, we can appeal to both with this awesome brunch dish.

(I am really frustrating to cook with, as I don’t measure anything so bear with me)
3-5 sweet potatoes (depending on size)
1-3 bell peppers (depending on sweet potato content)
1 onion
1 Jalapeno
1 poblano
pumpkin pie spice
chili powder
cajun spice
olive oil

Drink the beer. I don’t care how early your brunch is.


(This is Nick drinking a homebrewed beer)
Heat oven to 350. Cover a cookie sheet with aluminum foil and set aside. Peel the sweet potatoes and chop them into half inch cubes and place in a large bowl. Pour on enough olive oil to coat the sweet potato cubes. Add cinnamon, pumpkin pie spice, cajun and chili powder. I tend to use roughly ½ tablespoon of each, and depending on how spicy you want this dish to be you can add more chili powder or cajun spice, or replace the chili with cayenne powder. Once the cubes are evenly coated spread them out evenly on the cookie sheet and place into oven. Cook for 20 minutes, then flip the cubes over and continue to cook until they darken.

NOTE: It is ok to undercook at this stage, as they will be pan cooked again. This is just to make the later steps easier.
While the potatoes are cooking, chop the onion and peppers. I generally cube the onion, bell peppers, and the poblano peppers, but dice the jalapeno. I like to think that this spreads the heat throughout the dish, but i have no information to support this theory. i add a little olive oil to a large skillet and began to saute the onion on medium heat. Once the onion becomes slightly translucent i add the peppers and turn the heat to low cooking the peppers and onions until the sweet potatoes are ready.


Once the sweet potatoes are done in the oven, i add them to the skillet and cook for 5 – 10 minutes depending on how long the sweet potatoes were baked for. With this step, as much as any other step, its all about how you feel. If you want a messy more evenly mixed hash then cook for longer and the sweet potatoes will begin to mix together to create a loaded mashed sweet potato concoction that is still delicious (I know through experience).



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