Sweet Potato Hash

While there are many variations on a hash, this version is pretty basic and can be doctored up to suit your palate’s desires, please feel free to add any veggies you may have hanging out from the produce order; cook them at the same time as the onion/peppers. This should yield about 6 servings.

2 Jumbo Yams (orange flesh)
1 large Onion, med dice
1 ea large red bell pepper, med dice
1 ea large green bell pepper, med dice
1 large garlic clove, mince

1 teaspoon cajun seasoning (recipe follows) plus extra to season.

Bacon fat

Pre-heat oven to 400 degrees.

Peel and dice Jumbo yams.

Heat 1tbs of bacon fat in a large, heavy bottomed pan (cast iron or wok is ideal).

Add Bell Pepper and Onion once the pan is really hot (Test heat with one piece of bell pepper, it should sizzle immediately.) Stir constantly. Add 1tsp cajun seasoning. Saute until veg have a nice brown carmelization- to prevent burning, constantly stir!!!

Add garlic. Once fragrant, remove from heat and transfer into a separate container. Wipe pan with paper towels to absorb any excess fat, it does not have to be clean.

Back onto high heat, add another 1tbs of bacon fat. Once hot, add sweet potato cubes. Lower heat to Med-high. Stir and turn potatoes until all or most sides have a nice brown crust. This could take up to 10 mins.

If your pan is oven safe, stick it into the 400 degree oven to complete cooking of sweet potatoes.

If not, transfer potatoes into baking sheet or casserole. Bake for another 10 minutes, or until fork tender.

Combine and toss with Onion/Pepper mixture, add more cajun seasoning if necessary.

Eat with your meat of choice and top with a couple over easy eggs 🙂

Cajun Seasoning:

2tbs Paprika
1tbs Black Pepper
1tbs Cayenne
1tbs Garlic Powder
1tbs Onion Powder
1tbs dried Oregano
1tbs dried Thyme
pinch of clove
1.5 tbs Sea Salt (Optional)

Combine well.