s FISH HOUSE SWEET POTATO HASH ***
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s FISH HOUSE SWEET POTATO HASH ***
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Ingredients
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Instructions *** 10-22-16 good, different *** NOVEMBER 01, 2016 ACTIVE TIME 20 mins TOTAL TIME 1 hr, 40 mins YIELD Serves 4 (serving size: about 1/2 cup) 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. Ingredients 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 NUTRITION INFORMATION Calories 199 Fat 9.8 g Satfat 1.3 g Monofat 5.8 g Polyfat 2.5 g Protein 2 g Carbohydrate 26 g Fiber 4 g Cholesterol 3 mg Iron 1 mg Sodium 312 mg Calcium 48 mg Sugars 6 g Est. Added Sugars g 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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