Sweet Potato Hash

Let's hash it out... with sweet potatoes!! Yum. Here is my favorite recipe. I tend to septuple it because I feed more than 2. But it is such a great alternative to hash browns or toast with fried eggs.


Ingredients (serves 2):

• 1 large garnet yam (yam and sweet potato are interchangeable)
• 1 big pinch of kosher salt
• Several turns of freshly ground black pepper
• A few shakes of garlic powder
• A couple of dashes of onion powder
• A sprinkle of dried herbs (I used Penzeys Parisien Bonnes Herbes)
• 2 tablespoons fat of choice (I used lard)

This recipe and photos are from Nom Nom Paleo, because they were just better than my own. Nom Nom paleo is amazing. More on that to come:

Peel and cut the yam lengthwise so the slices fit in the feeding tube of your food processor.

Attach the julienne slicer blade to the machine and shred the yams.

Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and  onion powders, and dried herbs.

Heat the fat in a large cast iron skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes/yams.

Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook. The hash is ready when there’s some crunchy brown bits and texture is soft and tender.