After spending a week at home and eating out almost every night, I felt like I needed to make something healthy. I don’t usually love sweet potato, but it’s so good for you and I was craving it so I decided to make a potato hash. When I envisioned making this dish, I figured I’d chop up a bunch of stuff, throw it in a skillet, and have dinner ready in about 20 minutes. Maybe it’s my total lack of knife skills, but this ended up taking just over an hour.
Rather than following a specific recipe I browsed through a few to get a general understanding of the best cooking technique and some suggestions for flavor profiles. Some started with caramelized onions which sounded great but cooking them in lots of butter and sugar seemed like it would counteract the original vision of this dish which was to have a healthy meal. I followed their lead and did a quicker, healthier caramelization in olive oil. I cut up some Italian chicken sausage and threw that in and then went to work on seasoning the sweet potatoes.
I saw fresh rosemary and sage at the grocery store and decided I needed to use them. So I tossed the sweet potatoes in with those and some garlic, paprika, chili powder, salt, pepper, and olive oil. I added the potatoes to the skillet and some mushrooms and kale. The ladder two vegetables were cooking a lot faster than the sweet potatoes so I threw in a couple of tablespoons of water and covered it to speed up the cooking process. Once it was done I topped the entire dish with some fresh kale and a fried egg. This was one of the better sweet potato dishes I’ve ever had so I think I’ll experiment with them a bit more.