Sweet Potato Onion Hash
This vibrant and comforting side dish combines caramelized sweet potatoes and onions with a touch of savory seasoning for a delightful balance of sweet and savory flavors.
Ingredients
- •2 large sweet potatoes (about 1.5 lbs), peeled and cut into small 1/2-inch cubes
- •1 large yellow onion, finely diced
- •3 tablespoons extra virgin olive oil
- •2 tablespoons pareve margarine or additional olive oil
- •1 teaspoon smoked paprika
- •1/2 teaspoon garlic powder
- •1/2 teaspoon salt, or to taste
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons fresh parsley, chopped for garnish
Instructions
- 1
Place the cubed sweet potatoes in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 4 to 5 minutes to slightly soften them, then drain well.
- 2
Heat the olive oil and pareve margarine in a large skillet over medium-high heat until melted and shimmering.
- 3
Add the diced onions to the skillet and sauté for 6 to 8 minutes, stirring frequently, until they become soft and nicely caramelized.
- 4
Add the drained sweet potato cubes to the skillet with the onions, spreading them into an even layer to maximize contact with the pan.
- 5
Sprinkle the smoked paprika, garlic powder, salt, and black pepper evenly over the sweet potatoes and onions.
- 6
Cook undisturbed for 4 to 5 minutes to allow a crispy golden crust to form on the bottom, then gently flip the hash with a spatula.
- 7
Continue cooking for another 10 to 12 minutes, stirring occasionally, until the sweet potatoes are tender all the way through and nicely browned on all sides.
- 8
Remove from heat, garnish with freshly chopped parsley, and serve immediately.
💡 Chef tips
- For extra crispiness, make sure the cubed sweet potatoes are thoroughly dried with paper towels after microwaving to remove excess moisture.
- You can prep the sweet potatoes and onions the night before and store them separately in airtight containers in the refrigerator until ready to cook.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and easily reheated in a hot skillet.
✅ How it should turn out
The finished hash should feature tender, fork-soft sweet potato cubes with a deeply browned, crispy exterior, surrounded by sweet caramelized onions and smelling of smoky paprika.