Sweet Potato Hash
December 29, 2011 § 3 Comments
E: We came up with this recipe shortly before Thanksgiving when we wanted something with lots of vegetables in it to counteract a week of irresponsibility with pasta and cheese. It was sufficiently good (and sufficiently seasonal) that when we went to visit my parents for Thanksgiving we made it again for them. It is a testament to how good it was that we didn’t change anything from one preparation to the next except for reducing the amount of pepper we use. I thought it was great, but it turns out that a whole Hungarian wax pepper was too much spice for Joanna, almost to the point of making the dish inedible. So you should really adjust this to your spice tolerance. If you don’t like spice at all, you can still make this just by omitting the pepper. I think the spiciness is a great counterpoint to the sweet potatoes and apples, but it would still be good without.
Making this is really quite simple. It does take some time, but nothing here is really difficult. The instructions I’m going to give are for making it in stages, cooking ingredients and then removing them from the heat and cooking other ones. If you want to avoid that and do it all at once, just add the onions first until they soften, then add the sweet potatoes and cook until they are almost done, then add everything else and cook until done.
2 sweet potatoes or yams
1 yellow onion
1 hot pepper (Hungarian wax, serrano, jalapeño, your choice)
6-ish crimini mushrooms
Salt and pepper to taste
A handful of parsley
Dice the onions, cube the sweet potatoes, and mince up however much of the chili you want.
Slice the mushrooms and dice the apples.
Now start cooking things one at a time. Add a tablespoon or so of olive oil to a large skillet, and cook the onions until they are soft and starting to become golden. Remove them to a bowl.
Then add another tablespoon or so of olive oil to the pan and cook the sweet potatoes over high heat until they are starting to brown in places. Remove them from the heat as well.
Now add another tablespoon or so of oil to the pan and cook the sliced mushrooms over medium heat until they are soft and starting to brown. Add the peppers and cook for a minute or two. Then add the onions and sweet potatoes back in and get them heated up. Toss in the apples and cook everything for another 5 to 10 minutes. All the components should have softened. If the mixture is getting dry, add in some water or, if you like, add a splash of vermouth or white wine. When the food is about done, add salt and pepper to your tastes—if you are feeling adventurous you could add a little ground coriander as well.
Add the parsley, chopped finely, just before serving. Eat this alone, with rice, with cheese, or with some kind of protein. Enjoy!