Sweet Potato Hash
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Meal type | Breakfast |
This sweet potato hash is a versatile recipe that will accommodate much of what you've got hanging around in your fridge!
Ingredients
- 2 Medium sweet potatoes (peeled and chopped into 3/4)
- 1 Large onion (diced)
- 8oz mushrooms (sliced into thin slices)
- 3 tablespoons oil
- 2 tablespoons maple syrup
- 1/2 teaspoon cumiin
Note
I had an ear of leftover corn so I cut that and added it with the onions and mushrooms
Directions
| Step 1 | |
 Heat 2 TBL of the oil in a large (12") skillet over medium heat When oil is shimmering add onions and stir to coat with oil, after about one minute add mushrooms and cumin Lower heat and let cook for about fifteen minutes, stirring occasionally to keep from burning | |
| Step 2 | |
 When vegetables are well cooked; mushrooms are soft and onions are almost melted, stir in maple syrup Continue cooking for another five minutes stirring often | |
| Step 3 | |
 Add sweet potatoes and salt and stir to combine Cover and cook another fifteen minutes over low heat | |
| Step 4 | |
| If you want the hash a bit crispy remove it from the pan, increase heat and add the last TBL of oil to the pan When the pan is hot add the hash back in and press with a spatula, let brown on one side then flip (it will be messy) to brown the rest | |