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
- 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
- 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.
- Add the bacon and garlic and continue to sauté another 10 minutes, stirring occasionally.
- 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.
- 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.