My new massage therapist, Kathy, mentioned yesterday that she and her husband are “meat and potatoes” folks. She said her husband is trying to lose weight and they are experimenting more in the kitchen, but they don’t have a lot of advanced cooking skills (yet). They are looking for easy to prepare dishes that will help them transition to a healthier lifestyle, dishes like this sweet potato hash.
Even though sweet potato season has ended, I thought this would be a perfect recipe for Kathy and her husband to try. It’s simple to prepare – you need to chop some veggies, operate a microwave, and throw a few things into a skillet. It also tastes really good.
This sweet potato hash, featuring smoky paprika and spicy, tangy pickled jalapeños is a great side dish for grilled steaks (I see you Memorial Day). It also makes a tasty breakfast when served with a poached or fried egg on top. If you like the idea of sweet potatoes for breakfast, try Sweet Potato, Brussels Sprouts, and Apple Hash, Baked Sweet Potato Parsnip Latkes, or Smashed Sweet Potatoes with Coconut
Don’t like spicy food? You can substitute additional bell pepper for the jalapeños, but I really encourage you to try a little bit of the pickled jalapeños.
Sweet Potato Hash
- 2 large sweet potatoes about 1 1/2 pounds, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 small bell pepper any color, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 tablespoon chopped pickled jalapeños
- 5-6 scallions thinly sliced
- 1 tablespoon chopped fresh parsley
Place the sweet potatoes and 2 tablespoons water in a microwave-save dish. Cover and microwave at 100% for about 10 minutes, or until fork-tender.
Heat a large skillet over medium-high heat. Add the olive oil, sweet potatoes, bell pepper, smoked paprika, and salt. Cook, stirring, until the sweet potatoes have browned, about 5 minutes. Add the jalapeños and scallions and cook for about 2 more minutes. Garnish with parsley and serve.
If you can't find pickled jalapenos, mince a fresh one and add it along with 1/4 teaspoon of white vinegar when you add the bell pepper.