Sweet Potato Hash (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 large sweet potatoes, peeled and cubed into 1-inch cubes |
6 tablespoons olive oil, divided |
1/2 red onion, chopped |
1 red bell pepper, chopped |
1/4 cup green onions |
2 cloves garlic, chopped |
2 teaspoons smoked paprika |
kosher salt and freshly ground black pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
3. Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.
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