Happy National Heavenly Hash day! I had no idea that was a thing to be celebrated, but I learned a little from Google this afternoon. Here is our version of a Heavenly Hash, but you can find a recipe for the sweet treat or ice cream versions here and here (shoutout to Greylock dining hall for the greatest HH ice cream).
After a couple of months adjusting to Seattle life, it feels good to blog about cooking with friends! The first time I tried this recipe was when Paul and Loretta came over for a potluck brunch back in November. Paul walked in with a huge skillet full of sweet potato hash, and set it on the burner to reheat. The end result was a rich, flavorful, filling and crave-worthy hash that I kept returning to for seconds and thirds. When Paul and Loretta had some time off around the holidays, they came back for a weekday brunch, and Paul taught me his brother’s recipe for sweet potato hash. This recipe makes many servings, which keep nicely in the fridge for two to three days, though I guarantee it will not last that long. Alternatively, you can enjoy this versatile breakfast dish at any time of day!
During Loretta’s vacation, we did a lot of sculling and lifting together, and got hooked on eating recovery meals at Stone Way Cafe after training. As holidays ended and normal schedules resumed, cafe visits decreased, but cravings for Stone Way creations persisted. Paul and I are both experimenting with recipes for a baked oatmeal dish that can satisfy Stone Way Cafe cravings. Stay tuned!
Sweet Potato Hash – serves 6 to 8
Credit for this recipe’s creation goes to Paul’s brother. Thanks to Paul and Loretta for sharing this feast, and to Paul for writing up the recipe for me! This recipe calls for apple, but we accidentally left the apple out and did not notice until we were finished eating. Try using a fuji apple to start, for a crisp, sweet flavor.
You will need:
- 2 medium sweet potatoes
- 1 medium onion (your choice – we used yellow)
- 1 medium or 2 small sweet peppers
- 1/2 lb Brussels sprouts
- 1 apple (your choice)
- 12 to 16 ounces Andouille sausage
- cooking oil
- salt and pepper to taste
- 4 eggs (optional)
- Par cook the sausage in a large pan, just until sausages firm up on the outside a little bit, set aside and let cool.
- Dice the sweet potatoes to 1/4-1/2 inch cubes and sauté in the pan with oil for 5 to 7 minutes.
- While the potatoes cook, dice the onion and add to the pan, stirring into the potatoes.
- Remove bottoms from Brussels sprouts and cut down to 1/2 inch halves or quarters. Add to pan.
- Dice sweet peppers to 1/2 inch pieces and add to pan. Be sure to keep everything stirring for even cooking.
- Cut the sausage into 1 inch pieces and add to the pan, cooking the whole mixture until the sausage is cooked through (if using eggs, add them with the sausage). Continue stirring until egg coats the mixture and cooks. Remove from heat.
- Cut the core from the apple and dice into 1/4-1/2 inch pieces and stir in. The apple should not cook and will add a crisp bite and sweet tongue to the dish. Salt and pepper to taste.