You know the other good thing about make-ahead brunch recipes? You know in advance if the recipe is a flop! My first attempt at sweet potato hash was a total mess – the crumbled sausage completely dried out and the chunks of sweet potatoes were mushy. So I tried again the next morning with this recipe from Martha Stewart as a guide. I didn’t have any more sausage in the house, so this ended up a vegetarian dish.
My second try at sweet potato hash was better, but the recipe is fairly time intensive and not make-ahead at all. It didn’t have a lot of flavor, so I added the smoked paprika at the end which helped quite a bit. So I am still on the market for a great sweet potato hash recipe, but in the meantime I’ve got plenty of leftovers to enjoy.
Sweet Potato Hash
4 sweet potatoes, peeled and diced into 1″ pieces
3 T canola oil, divided
1 Vidalia onion, chopped
Smoked paprika, salt, and pepper
Boil sweet potatoes for 5-8 minutes, until just tender. Drain and place in refrigerator for at least 1 hour to cool.
Heat 1 T oil in a large pan, and saute onions for 15-20 minutes until soft and lightly brown. Remove from pan. Add remaining 2 T oil to pan. Saute potatoes for 10-15 minutes, until browned on all sides. Return onions to pan and heat through. Season with salt, pepper, and smoked paprika.
-Adapted lightly from Martha Stewart