We absolutely love this simple, comforting hash. It pairs well with almost anything—the trout recipe featured at left, of course, as well as roast chicken, pork chops, steak, and even sunny-side-up eggs. If you would like to get a head start on the recipe, you can bake the sweet potatoes a day or two ahead; then you’ll only need about 15 minutes to
pull the dish together.
2 (8-oz.) sweet potatoes
2 1/2 tablespoons canola oil, divided
3/4 cup chopped white onion
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1 teaspoon butter, softened
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Preheat oven to 400°F.
Bake potatoes for 1 hour or until tender but still firm. Cool 20 minutes. Remove peels from potatoes. Cut potatoes in half lengthwise; cut crosswise into 1/4-inch-thick slices.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Remove onion mixture from pan. Add remaining 1 1/2 tablespoons oil to pan. Add sweet potatoes; cook 5 minutes or until potatoes start to caramelize. Gently stir in onion mixture, thyme, sage, and butter. Sprinkle with salt and pepper.
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