Honorary Dish of the Day: Crispy Sweet Potato Hash

Honorary Dish of the Day: Wrapping up the week with this bright and colorful Crispy Sweet Potato Hash as our honorary dish of the day today! Although regular white potatoes are undoubtedly the undisputed champions of the classic potato hash, I hold the firm conviction that sweet potatoes are definitely a worthy competitor...they not only imbue this classic brunch dish with amazing flavor but also bring such unmatched depth and color as well to the dish. In addition, I think sweet potatoes are much more nutritious than regular potatoes so they would certainly make a healthy addition to your home menu. 

To prepare the hash, I first peeled and diced 4 large sweet potatoes into small chunks as shown above.  I found the best method to do this was to cut about 1/2 inch circular pieces first, then cut julienne-style strips from these pieces before dicing them into smaller sizes. This is the only labor-intensive portion of this cooking process but I assure you that it is well worth the effort! While you can certainly choose to cut larger sizes, smaller pieces will cook so much faster and will ensure the potatoes are all well-cooked through evenly. Once done, I heated up about 4 tablespoons of olive oil in a large skillet for about 2 minutes before pouring the diced sweet potatoes. I seasoned them generously with some ground black pepper, smoked paprika, and some salt to taste and let them first sear under medium-high heat until they had started to get a brown coating. Make sure the potatoes are spread out as much as possible to avoid overcrowding which will prevent them from getting the right level of crispness. 

Once the pieces had sufficiently browned, I lowered the heat to medium and allowed the potatoes to continue cooking slowly while stirring occasionally to ensure they didn't begin to coat the pan. I then drizzled about1/4 teaspoon of honey sprinkled 1 tbsp. of rolled oats to add a crunch texture to balance the softness of the potatoes. If the potatoes seem to dry out after some time, add a bit of olive oil. The potato hash should be completely cooked through after about 15 minutes, but take a taste test just to be sure. Once done, I served the hash hot with a side of scrambled eggs as shown below. I highly recommend this dish and hope you will add it to your home menu too. Enjoy and have a great weekend! 😍😋💖