Sweet Potato Hash

Serves 2
Adapted from butcherbox.com

Tip: We eat very little beef, but happened to have a couple of steaks in the freezer. It was a little cool to fire up the charcoal grill, so I searched for an indoor preparation. Pan-seared it was…with sweet potato hash. Whether you cook steaks, another meat option or choose a no-meat meal, make this sweet potato hash a part of your next dinner.

1 large sweet potato
1 small yellow onion
1 stalk celery
4-6 large cloves garlic
6-8 large Brussels sprouts
1/2 cup raw slivered almonds or cashews
1/2 cup dried cranberries
2 Tbsp butter
3 Tbsp white or red wine vinegar
Sea salt and freshly ground pepper
Handful of fresh flat leaf parsley
Optional: 1/3 cup blue cheese or feta cheese

Wash and dry sweet potato, celery, onion, garlic, Brussels sprouts and parsley.
Peel and cut sweet potato in small to medium dice.
Peel strings from celery and cut in small dice.
Cut onion into small dice.
Mince garlic cloves.
Cut off base of Brussels sprouts and discard outer leaves. Cut sprouts in half from top to base, then lay slices flat and slice across each one to shred.
If using cashews, do a rough chop; slivered almonds can be used as they are.
Remove leaves from parsley stem and mince leaves for garnish; set aside.
If using blue or feta cheese, crumble into small chunks; set aside.

Have all ingredients prepped and close to your cooking station. This goes quickly once you get started (the magic of prepping ingredients ahead 😉 ).

Preheat a cast iron skillet or large sauté pan over medium heat. Add butter, onion, celery and garlic; sauté for about 1 minute. Add almonds; sauté for another minute. Sweet potatoes are next…sauté for about 3 minutes, stirring a few times so they don’t stick to the bottom of the pan. Toss in the Brussels sprouts, cranberries and vinegar. Season with S&P, reduce heat if needed and stir as mixture simmers until sweet potatoes are softened.

If using cheese, gently stir into the hash. Scatter minced parsley over the mixture and serve while hot.

Note: If you choose to pan-sear steak or another protein to accompany the hash, the meat can be seared first in the cast iron skillet and held/finished in the oven. Use the same skillet for the hash and place meat on top to serve.

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