I always hear people raving about the Sweet Potato Hash at True Food Kitchen. So last time I ate there, I ordered this famous hash for “research purposes” and went home to start recreating it in my own kitchen.
This version of sweet potato hash is quick, simple and if I may be honest, tastes even better than the original hash I had at the restaurant 🙂
Make this at home to accompany turkey burgers (what they serve it with at True Food Kitchen) or any other warm winter meal.
- 1 Tbsp olive oil
- 1 large sweet potato or yam, peeled and cut into small (1/4-1/2 in) cubes
- ½ a small onion, finely chopped
- 1 garlic clove, minced
- ½ tsp dried thyme
- ⅓-1/2 cup vegetable or chicken broth
- Salt & pepper to taste
- Heat a large nonstick skillet over medium heat for 2-3 minutes. Add oil and swirl around the pan.
- Add onion and sauté for 2 minutes or until it begins to soften, then add sweet potatoes and stir.
- Cook potatoes for 2-3 minutes, without stirring, until they begin to brown, then toss and cook another 2-3 minutes without stirring.
- After sweet potatoes have a slightly brown look on their edges, stir in thyme plus a sprinkle of salt & pepper and cook 1 minute.
- Add broth and garlic, stir, then cover skillet with a lid and reduce heat to medium-low.
- Let cook for 3-4 minutes, then remove lid and gently toss.
- Replace lid and cook an additional 3-4 minutes or until brother has been absorbed and sweet potatoes are tender when poked with a fork.
- Remove from heat and serve immediately.