This loaded hash is a stunner, starring tender-on-the-inside and caramelized-on-the-outside sweet potatoes. We often think of serving hash with eggs, but this sweet and slightly spicy version is an excellent side dish for chicken, pork, and especially fish as well.
- 2 ½ cups cubed sweet potatoes, skin on
- 2 tablespoons olive oil
- 1 cup diced red bell pepper
- ⅔ cup diced red onion
- 1 teaspoon minced garlic
- ¼ teaspoon ground allspice
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon chopped fresh sage
- Place the sweet potatoes in a large pot of boiling water, and boil until tender, about 5 minutes. Drain well.
- Heat the oil in a large skillet over medium-high heat, and add the drained potatoes, red bell pepper, onion, and garlic. Sauté for 6 minutes, stirring occasionally, or until the potatoes begin to brown.
- Sprinkle with the allspice, chili powder, salt, and pepper, and sauté for an additional 2–4 minutes, or until potatoes are crispy on the outside.
- Remove from heat, and stir in the chopped sage before serving.
HELPFUL TIP: If the potatoes are sticking to the skillet, they are simply not ready to be stirred. Let them cook until they have browned and they will easily lift away from the pan.