Rosemary Dijon Sweet Potato Hash
A savory dish that gives you a twist to a traditional hash brown dish. Perfect for brunches!
2-3 medium sized sweet potatoes
3-4 tablespoons olive oil, divided
3 cups ½” cubes ham
1 large sweet onion
¼ cup Dijon mustard (check label for allergens)
2 teaspoon rosemary, chopped very well
Salt and pepper, to taste
Peel the sweet potatoes and cut into about 1/3” cubes until you yield about 3 cups of diced potatoes. Peel and chop the onion and the ham. Set all three aside - all in their own small bowls.
Over medium heat, place a large non-stick covered skillet with 3-4 tablespoons of oil until heated. Increase heat to medium-high and add the cubed sweet potato. Cover and cook for about 6-7 minutes.
Next add in the chopped onions and the ham. Stir and cook another 2 minutes.
Add in the mustard and rosemary, stir and season with salt and pepper; Cover and cook until sweet potato is tender and bottom of hash begins to brown, about 8-10 minutes.
Using a spatula, turn hash over in small portions and press into the skillet to compress. Cook uncovered for about another 10 minutes – or until golden, turning and pressing every so often.
Makes 4 servings