Sweet Potato Hash
A few months ago, my dear friend Sarah invited me over to her place for brunch. She cooked me this amazing dish and I was in heaven.. to be honest, I've thought about it numerous times since then, but just kept forgetting to make it. On Sunday, when I was creating my food plan for the week, I thought about this delicious brunch and decided I wanted to make my own version of it. I checked with Sarah on the ingredients she used and then took it in my own direction.
Here are the items you'll need for this recipe:
- Lean Ground Pork
- Sweet potato (1 large or 2 small/medium)
- 5-6 Parsnips
- 2 Bell peppers
- 1 bunch of Green Onions
- Eggs (2 for each person eating this dish)
Recommended seasonings/flavour-enhancers:
- Sea salt
- Pepper
- Garlic powder
- Cayenne Pepper
- Taco seasoning (optional)
- Frank's hot sauce (or sriracha)
- Olive Oil (1-2 tbsp)
Okay, lets get started.
First step is to cook the ground pork. I actually cooked and completed this step prior to deciding I wanted to photograph these steps and write up this recipe post... so I don't have any pictures to share. But that's fine, just cook the ground pork as you normally would. I seasoned mine with garlic powder, a few tbsp of taco seasoning, sea salt, and pepper.
Next step, grab your potato and parsnips. Peel them and get them ready for grating.
If your sink looks like this, then you're probably done.
Toss some olive oil in a pan and put it on the stove - don't turn it on yet.
Once you have your naked tater and 'snips then go ahead and chop off the ends and start grating them down - warning, it will look like mozarella cheese, second warning, it does NOT taste like mozarella cheese.
Grate, grate, grate.
* if you have a food processor, now is the time to use it. Don't waste your time and almost grate off your knuckles, like me. Also, please note, I'm already insanely jealous if you don't have to grate all the taters and 'snips.
Once you're almost done grating, turn your burner on low-medium heat and get that pan nice and hot.
Throw
Ahhh, refreshing.
Chop up your bell peppers and green onions (my hash was looking bland so I chopped up a red pepper too) and throw it all in. Add as much Frank's as you like.
Mix it all around. Mix. Mix. Mix.
Throw in some garlic powder, sea salt, pepper, more frank's, more taco seasoning, and some cayenne pepper. Basically, if you don't like spice - skip the frank's and cayenne. Once all of the ingredients have gotten to know each other, throw in the ground pork and let it cook for another 5-10 minutes.
SIDE NOTE:
I cooked about 5 portions so that I'd have it prepped for my dinners for the week - the next few steps take place after I have removed enough for one portion (it was actually enough for 2, I couldn't finish it).
Transfer to an oven-friendly pan/dish. Make little wells in the hash for your eggies. I wanted two eggs so I made two wells and cracked the eggies right in.
Throw the pan in the oven on low broil for 5-6 minutes. If you want your eggs to be runny then keep an eye on the pan so the yolks don't fully cook. If you like solid yolks, leave in the oven for 8-10 minutes.
Dish up and ENJOY.
Optional toppings: goat cheese and salsa. I've tried it with both and it's perfect every time no matter what.
If you have a cat like mine, you will need to keep a close eye on your hash. Three seconds after snapping this photo, Penny hopped onto the table and tried to devour my dinner.
If you try out this recipe, please let me know what you think! Tag me in your pictures on instagram or twitter - I'd love to see how yours turns out!
