Sweet Potato Hash

Sweet Potato Hash by any other name would probably sound sweeter! Why is it that 'Hash" doesn't sound appealing to some of us? When I told my husband the name of this dish, he turned up his nose but later admitted "it was pretty good in spite of the name". Maybe the reputation of being a dish you could throw all the leftovers in is hard to forget.
The definition of 'hash' is diced or chopped meat and potatoes with spices cooked together. Maybe it will help to know the word 'hash' is from the French verb hacher - to chop. If it is French, it must be gourmet! But hash is making a trendy comeback in many modern ways. This recipe doesn't have meat, but has a healthy combination of sweet potatoes, edamame, and corn. It is low in calories and high in nutrition. Sweet potatoes have twice the fiber, twice the calcium and 1300 times more vitamin A than white potatoes. They also have anti-inflammatory characteristics. Edamame is another food that has arrived to be popular now. Edamame beans are immature soybeans in the pod (this recipe uses shelled ones). Often found in cuisine of China, Japan, Korea and Hawaii. They are a different variety than grown in Kansas so don't raid the field of lush green beans we're seeing now!  This legume is full of fiber, vitamins and minerals and low in calories. It also makes a good snack, usually you can buy them fresh or frozen. However, our smaller grocery store didn't have either, so without time for a trip to a larger town, I used Lima beans in my preparation. This worked well also and I think you could substitute some other veggies as you like but the sweet potato really gives good color and flavor.

This recipe was one Chef Alli demonstrated on our cruise, "Friends and Family of Kansas Farm Bureau". It was fun to meet Chef Alli and learn more about her Farm Fresh Kitchen, food programs and website.     https://chefallisfarmfreshkitchen.com

The sweet potato provided by
the ship's kitchen for the demo
was HUGE!

Chef Alli's hash cooking

Sweet Potato Hash with Crispy Bacon and Edamame and Corn  

3-6 slices, bacon

½ tsp. dried thyme

1 yellow onion, diced

1 sweet bell pepper, diced

1 large sweet potato, peeled and diced into 1/4 –inch cubes

2 cloves garlic, minced

12 oz. package frozen sweet corn, thawed

12 oz. package frozen shelled edamame

½ - 1 cup chicken broth

kosher salt and freshly ground black pepper, to taste

In a large skillet over medium high heat, cook bacon until browned and crispy, then remove to paper towels to drain; reserve.

Remove all but 1 T. of bocon drippings from pan; add thyme, onionm bell pepper and sweet potatoes and sauté 5-6 minuts.

Stir in garlic and cook an additional minute; add corn, edamame and chicken broth to ban; reduce heat to medium and cover pan.

Continue to cook, stirring ofte, 12-15 mintues or until sweet potatoes are fork-tender. Add reserved bacon; season with salt and pepper to taste.

The first few ingredients are in the pan

The dish is ready to serve

When serving a new food, it is a good idea
to pair it with an old favorite - meatloaf,
tossed salad, and fresh baked rolls.