I’m always looking for something to do with my abundant sweet potato stash since there seems to be two or three of them constantly rolling around in my pantry. A few months ago, I stumbled across Epicurious’ Sweet Potato Hash recipe, which I’ve made countless times and always with some modification depending upon what I have in the fridge. Sometimes I toss in a little bacon, greens such as kale or spinach (like the pic above), or chopped vegetables like bell peppers.
- 4 tablespoons olive oil, divided
- 2 1/2 cups peeled sweet potatoes, cut into 1/2 inch cubes
- 1 large white onion
- 1/4 cup Dijon mustard
4 eggs
Serves 2 to 4
Heat 3 tablespoons of oil in large nonstick fry pan over medium-high heat. Add potato cubes, cover and cook about 5 minutes undisturbed. Add onion, mustard and stir. Cover and cook until sweet potatoes are tender and slightly browned, about 7-8 minutes. Remove lid and cook, stirring occasionally, about 10 minutes longer.
In separate pan, prepare eggs to your liking (poached, fried, scrambled) and serve on top of hash. You can make 2 large portions or 4 moderate portions.
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Hi There! I stumbled across your blog just now and after perusing a bit I wanted to say hi. And thank you! My husband and I live in the East Bay and recently started receiving CSA boxes and to me, it’s like Christmas every Thursday! I look forward to seeing more of your recipes and tidbits about sustainable farming and such. We never realized there was a food revolution going on until we moved here from the Rockies and turned a bit crunchy these past couple of years. It’s an exciting time!
P.S. I heart Berkeley Bowl West, too. I wish I could justify driving a half hour up there every week!
Thanks for the kind words! It is kind of crazy how much people love food in the Bay Area. There’s just so much good stuff, it’s hard not to! And, I’m so glad you are enjoying your CSA. I’d love to hear your suggestions for creative ways to use different items or feedback on what you want to learn about. Happy eating!
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