It’s official…The Sweet Potato War is now over. My husband and I have called a truce. He has lifted his ban on sweet potatoes from our house and I stopped making them everyday. I have been torturing him by making sweet potatoes in one form or another every single day. As I mentioned in my Thai Peanut Soup post I had to teach my husband a lesson because he said somebody else’s sweet potatoes were the best he ever had. As part of our peace treaty he has agreed to never say, “This is the best_____I’ve ever had” unless he is talking about something I make. And I have agreed to only make sweet potatoes once a quarter (twice during the holidays). I’m actually glad my quest for culinary dominance has come to an end because I am so sick of eating sweet potatoes. I used to love them and now if I so much as look at one I think I might snap! Of course, I would never admit this to the husband.
I had two sweet potatoes left so I made this hash for my mom and me. I look at it as my farewell dish to sweet potatoes for the next several months. It’s actually really good. It’s savory and a little sweet. And the bacon makes it that much better. I made it for us for lunch but it’s also great for breakfast with a couple of fried eggs. My mom loves this hash. She even says it’s the best sweet potato dish she ever had. I love my mom. And she knows what’s up. She knows she better support my culinary skills or I will wage war on her next.
Sweet Potato Apple Hash, adapted from Anne Burrell
Makes 4 servings
1 ½ pounds sweet potatoes (about 2 potatoes), peeled and cut into ½-inch dice
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon coarse ground pepper
5 slices thick-cut bacon, cubed
1 medium sweet onion, chopped
2 Fuji apples, cored and cut into ½-inch dice
4 green onions, thinly sliced (green and white parts)
Preheat the oven to 400 degrees F.
Add the potatoes, 1 tablespoon oil, ½ teaspoon kosher salt and ¼ teaspoon pepper to large bowl. Toss to coat and arrange the potatoes on a baking sheet. Bake the potatoes until tender, 10 to 15 minutes. Remove the potatoes from the oven and set aside.
Heat 1 tablespoon oil and bacon in a large skillet over medium heat. Cook until the bacon is crispy and brown. Add the onions and season with ½ teaspoon salt and ¼ teaspoon pepper, and cook until tender, about 5 minutes.
Add the apples and the white parts of the green onions and cook for 3 minutes. Stir in the sweet potatoes and cook until tender and crispy, 7 to 8 minutes.
Transfer the hash to a platter and garnish with the green parts of the green onions.