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Sweet Potato Hash

Recipes, Breakfast

Dean Lowry embraces an eat-local approach at his Orchard House Bed and Breakfast in Granville that relies on what's fresh, local and ethically sourced. This tasty sweet potato hash dish shows up on the B&Bs autumn menu. 

Sweet Potato Hash | Serves 4–5 

1–2 large organic sweet potatoes (about 1–1 1/2 pounds), cubed
1 red onion, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 red bell pepper, diced (green works well, too)
Salt and coarse pepper to taste
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper

Heat olive oil in a cast-iron skillet over medium-high heat. Add the onion and cook for about 2 minutes until it begins to soften. Add the sweet potatoes, cover and cook about 5 minutes, until the potatoes begin to soften. (Try not to stir around too much, just enough to keep them from sticking.) 

Add in the red pepper and garlic. Add spices and adjust to taste. Mix to combine and try to leave in a single layer so the potatoes can begin to brown a bit. Cook for another 5 to 8 minutes, tossing once the underside begins to brown. (Chef’s note: This dish is best when the potatoes are soft, but just as some of them begin to break down. It goes great with a poached egg and uncured ham or bacon.)