Sweet Potato & Chard Hash

Your family is like mine, I presume. I assume for fear of not having enough sweet potatoes to make sweet potato casserole, sweet potato pie, sweet potato cinnamon rolls for Thanksgiving, you bought out the whole store’s worth of sweet potatoes. Maybe even a few yams, you rebel, you.

If like us, you came to your senses and it dawned on you there is such thing as too many sweet potato side dishes and desserts. You now have a sweet potato colony on your counter.  But never fear. Sweet potatoes are awesome in everything…soup, chili, dessert, breakfast scrambles. . . you will find a happy home for each individual root, starting with this hash.

When guests mingle after the holidays, this is the perfect breakfast to cook up in large quantities. It is easy, requires few ingredients that you probably already have around your house, and serves as a great post-pie cleanse.  You can also use leftover roasted veggies for this recipe (which will substantially lower length of cook time), eliminating any chopping. I assume your family cuts chopping corners whenever possible, as I assume your family is like mine. Note to you: If it’s leftover, it can and should be made into a scramble or hash. Amen.

Scramble or fry up a few eggs, butter some toast with delicious jam or cranberry sauce, and you’re using up leftovers without feeling like you have consumed the same exact food five meals in a row. It’s magical and it’s a hash you’ll hold on to.

Sweet Potato & Chard Hash

Author: Julia
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Ingredients

  • 2 tablespoons grapeseed or olive oil
  • 5 cups sweet potato chopped into ½” peices, about 1-1/2 sweet potatoes/yams
  • 1 large yellow onion diced
  • 3 strips thick cut bacon sliced (or chopped leftover ham)
  • 3 gloves garlic minced
  • Salt to taste
  • 3 cups rainbow chard leaves chopped

Instructions

  1. In a large cast iron skillet, heat the oil to medium and sauté the sweet potato and onion about 8 to 10 minutes until very fragrant and beginning to soften.
  2. Add the bacon and garlic and continue to sauté another 10 minutes, stirring occasionally.
  3. If the potatoes are still hard, heat the oven to 350 degrees and place cast iron skillet in the oven for 10 minutes. This allows the veggies to continue to cook and also form a nice crisp.
  4. Remove the cast iron skillet from the oven and add the chopped chard. Allow the chard to steam on top about 30 seconds then stir to incorporate and continue cooking just until wilted, about another 30 seconds. Serve with eggs, toast and other breakfast yumminess.

Recipe Notes

The bacon I use has a great deal of fat and is smoked, which gives it a ton of flavor; I therefore do not add seasoning to my hash. I recommend adding some spices for added flavor, such as cumin, cayenne pepper, rosemary, and oregano. Add salt to your liking.

 

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Comments

  1. La Torontoise

    Dear Julia,

    Reading your blog in the past 3 months was so much pleasure. It inspired me in many ways. In fact, I wanted to write you earlier but long work hours kept me away from ”working on hobbies”.
    I’m a (Canadian-now-living-in-Europe) mother of a little boy who loves eating good food and experimenting in our kitchen. And my husband is a poet who appreciates very much my culinary adventures. This weekend, we made the sweet potato hash and it was not only fun, but so much delicious.
    Was sublime!
    I love quick and tasty dishes coming out of uncomplicated cooking processes with organic/fresh ingredients.

    For the hash, I used organic olive oil, plus organic turkey ham (instead of bacon, to reduce the cal number). The result was amazing…

    Thank you again and all the best!!

    1. Julia Post author

      Thank you so much for your thoughtful words and compliments! I’m glad to hear you made the recipe and your substitution of turkey ham for the bacon – this sounds delicious and also much leaner than my version! Sounds like you have a wonderful happy family and I hope you have a great holiday season! Feel free to email me your favorite recipes – I would love to try them!!

    1. Julia Post author

      Thanks, Alexis! The chard/kale and sweet potato combo is one of my favorites, too. Glad you like it!

  2. Sherry

    Hi! Came by from An Edible Mosaic. This looks and sounds delicious! I need to make more skillet meals…so simple and satisfying. Happy to be following along on FB.

  3. Marcia

    I had a couple of sweet potatoes, some home grown nitrate-free ham and some chard from the garden that I wanted to use up so I googled those ingredients and got your blog. I had already cooked the sweet potatoes, so I just sautéed the cubed ham and the chard and mixed it in with the mashed sweet potatoes, put a little butter on it and slid it in the oven for about 15 min. It was really good. Thanks for the idea. Now, I’m going to read your blog. I think I will like your style.

    1. Julia Post author

      Hi Marcia! Thanks so much for the feedback! I’m so glad you enjoyed the hash, and kudos to you for growing your own vegetable garden. There really is nothing like growing and harvesting your own food! So happy to have you here on my blog, and feel free to reach out any time if you have questions. 😀

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