Sweet Potato Hash

Makes 4 servings

Sweet potato hash isn't just for breakfast. To dress it up for dinner, shape the hash into individual patties and cook in a skillet over medium heat until golden on both sides.

2 pounds sweet potatoes
1 large red bell pepper, chopped
1 medium onion, chopped
1 tablespoon canola oil
1/2 teaspoon salt, or to taste
1/4 teaspoon cracked black pepper
1 tablespoon minced fresh rosemary
Rosemary sprigs for garnish (optional)

1. Place sweet potatoes in a large saucepan and add water to cover. Bring to a boil over medium-high heat. Cover partially, reduce heat to medium, and simmer just until tender, 20 to 30 minutes. Drain and let cool. Peel and cut into 1/2-inch cubes.

2. In a large nonstick skillet over medium heat, saute bell pepper and onion in oil until onion starts to brown, about 10 minutes.

3. Stir in sweet potatoes, salt, black pepper, and rosemary, pressing down with a spatula to compress the hash. Cook without stirring until potatoes are golden on the bottom, 12 to 14 minutes. Flip hash over in sections and cook without stirring until potatoes are golden on the bottom, 5 to 7 minutes. Sprinkle with rosemary sprigs, if desired.

VEGAN

Per serving: 300 Cal (12% from fat), 5g Prot, 4g Fat, 63g Carb, 292mg Sod, 0mg Chol, 8.6g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Power Breakfasts"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Winter 2000.