Sweet Potato Hash

30 Jan


I know exactly what you should make for breakfast. Sweet Potato Hash. So good. Everyone tells me so and I believe everything that I hear when it comes to my cooking. By everything, I mean everything GOOD. If you have any dissent, I just assume that you have a terrible palate and there’s not much I can do with that.

I digress.

So the hash, its warm, sweet, spicy, deliciously comforting for chilly SF mornings. Well, any morning really. In particular, those ones where you maybe had a few too many cocktails the night before. You can pretty much match it up with anything that is breakfast like. In a quick pinch I will go with a fried egg on top, the gooey yolk running through the potatoes is incredible. It would be irresponsible of me to not have tried this with bacon, crazy amazing of course. Alongside pancakes, french toast, steak and eggs, Bloody Mary? Unbelievable. Let your imagination run wild. Also, let your hot sauce run wild. No really. I’m talkin’ Cholula, Tapatio, Tabasco…. you know the deal.

My devotion to this hash is a labor of love. As with anything to do with sweet potatoes there is a good deal of commitment involved, peeling, chopping, blanching…. don’t let this put you off. You can make this in huge batches, might as well, let it cool and freeze it in plastic bags. It will be worth your time. Trust me.


Sweet potatoes (the orange fleshed ones with brown skin) are rich in anti-oxidents in particular beta-carotene, have proven to actually improve blood sugar regulation in Type-2 diabetes, and are a great source of fiber.

So eat up!

Sweet Potato Hash

Serves (4-6 )

Quick note: I like to use Coconut oil, I love the mild sweetness that it imparts, I know not everyone is that loyal to an oil (uhhh, that can be a future rap song). Use any high heat oil that you have, grape seed is a good one, even an organic canola. Olive oil is not a high heat oil, for this recipe you really want to brown the hash, so its nice to get to a high heat and not have the smoke that Olive oil or butter might give off.

  • 2-3lbs Sweet Potatoes , Orange Fleshed Ones, Diced
  • 1 Onion, Diced
  • 1 Red bell , Diced
  • 1 Green Bell, Diced
  • 4 Garlic Cloves , Minced
  • 1 Jalepeno, Minced
  • 2tbs Coconut Oil
  • Salt and Pepper


Set a large pot of heavily salted water to boil. Roughly dice everything. I like the potatoes to be different shapes and sizes, so that there is a bit of difference in texture.


Ok don’t dice the garlic. Mince that sucker and don’t be shy. If you like garlic. ADD. SOME. GARLIC.


In the same spirit of the garlic. If you like jalepeno. ADD. SOME. JALEPENO.


Chef tip: Prep everything beforehand and have it ready for action. We call it: Mis en Place (French for everything in place) or meez in the business. I’m sure the French totally appreciate the way we American cooks chop up their language.

When the water is boiling rapidly, throw all of the poatoes in and give a quick stir. Let them return to a boil about 5 minutes, not much longer, drain and set aside. (No pictures of this because it is a quick process where I needed both hands. Sorry about it).


Add oil to the pan at about medium heat. If you have a big batch of this, you will want to divide this into 2 or more pans. You really want to not crowd the pans too much, a nice single layer in each pan will pretty much guarantee that you get nice even brown.

Browning = the good stuff.

Sweat onions for a few minutes, add a bit of salt at this point, add garlic, bells, and jalepeno and let sauté for a good 5-8 minutes. The onions should be translucent about now. Add in the potatoes. Stir a bit, then let them sit at medium heat.


Again, browning = the good stuff.

Stir everything around a couple times to get some of the smaller potatoes to mash and really mix in the flavors. Let it sit some more. Take a nice long sip of that bloody mary. Update your Facebook status (Making breakfast y’all!!)

You really can’t go wrong at this point. If the pan begins to turn black, GOOD!

Test the tenderness of one of the larger chunks of potato to make sure that it is ready. Finish with a good long grind of fresh black pepper and a good amount of salt.



One Response to “Sweet Potato Hash”

  1. VogueVegetarian January 30, 2012 at 3:59 am #

    Great progressive pics. This looks like something my family would love. I have all the ingredients so might try this tonight. Thanks!

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