Smoky Sweet Potato Hash with Seared Trumpet Mushrooms with Amanda Haas
Sweet potatoes have a low glycemic index, keeping blood sugar from rising too quickly, making them a very satiating breakfast food. This smoky hash is delicious on its own or even better with a poached egg on top.
Cooking Steps
1. Add the Oil and Butter to a Preheated Pan
Preheat the pan to 450°F/ 232°C (high), then add the oil and butter.
- Extra Virgin Olive Oil½ Tbsp.
- Unsalted Butter1 Tbsp.
2. Add and Cook the Mushrooms
Cook the mushrooms for 5 minutes or until slightly brown.
- Mushrooms(thinly sliced)¼ lb.
- Kosher Salt¼ tsp.
3. Remove the Mushrooms
Transfer the mushrooms to a bowl or plate and reserve for later use. Turn off the heat and wipe the cookware clean.
4. Add the Oil While Preheating the Pot
Add the oil then lower the heat to 400°F/ 205°C (high).
- Extra Virgin Olive Oil2 Tbsps.
5. Add and Roast the Sweet Potatoes
Roast the sweet potatoes for 6 minutes or until they begin to brown.
- Sweet Potatoes(peeled, medium diced)2 cups
6. Season the Sweet Potatoes
Stir to combine.
- Kosher Salt¾ tsp.
- Black Pepper(freshly cracked)5 turns
7. Add and Cook the Onions
Roast the onions for 2 minutes or until they begin to brown.
- Red Onion(thinly sliced)½ cup
- Kosher Salt¼ tsp.
8. Add and Toast the Garlic and Paprika
Lower the temperature to 375°F/ 190°C (medium) and cook for 1 minute or until the garlic begins to toast. Stir frequently.
- Garlic Clove(finely chopped)½
- Smoked Paprika¼ tsp.
9. Add the Mushrooms and Thyme
Turn the heat off and stir in the ingredients.
- Cooked Mushroomsall
- Fresh Thyme Leaves(picked)1 tsp.
10. Garnish and Serve
Finish the hash with sliced chives and a pinch of fleur de sel. Take this dish to the next level with a fried or poached egg!
- Chives(thinly sliced)1 Tbsp.
- Fleur de Selas needed
Let’s Get Cooking!
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