File this dish under one of my top 10 (maybe 5!) favorite things to eat. The word hash was never one of my favorite words – brings to mind a college beach camping trip where someone popped open a can of pink chopped up something (corned beef I now realize) that they called hash and put an egg on top of it. I’m not entire sure, and maybe it was good, but I didn’t eat much meat at the time and wasn’t going to ruin my trip this particular morning.
But really hash is just a dish of chopped up food things, and often uses leftovers, and it’s awesome! I’ve made it with actual corned beef, braised pork shoulder, and other amazing combos.
My favorite will probably always be a combo of greens and veggies, and this one tops one of my favorites. I love the sweetness of the onions and sweet potatoes and the deep flavor from the spices. The tomatillo sauce is something I often keep in the refrigerator for dishes just like this one, but any hot sauce works and is pretty important to balance the sweetness of the dish.
I hope you try this and love it!
Cheers,
Christina
Swiss Chard and Spiced Sweet Potato Hash
This hash is a perfect side dish to grilled or roasted chicken, pork carnitas or black beans – and one that my whole family loves. But the dish I look most forward to, is the next morning. I have a hard time coming up with a more delicious brunch dish than this hash blanketed with 2 fried eggs, tomatillo salsa, hot sauce and a sliced avocado. Heaven on a plate for this brunch loving girl!
Ingredients
Sweet Potatoes
- 3 tbsp olive oil
- 2 medium sweet potatoes, peeled, cubed
- ½ tsp garlic powder
- ½ tsp chipotle chili powder
- ½ tsp cumin
- ½ tsp Mexican oregano
- 1 tsp Kosher salt
Swiss Chard and Onions
- 2 tbsp olive oil
- 2 large onions, sliced
- 1 tsp Kosher salt
- 1 large bunch of swiss chard, roughly chopped ribs and stems removed and thinly sliced
- 4 cloves garlic, chopped
Instructions
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Cook the sweet potatoes first- heat olive oil in a large saute pan over medium heat. Add the sweet potatoes and cook, stirring occasionally. When they begin to get slightly tender, add the spices and continue to cook until they are crispy on the outside and tender on the inside. Remove to a medium bowl and set aside.
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Next, cook the onions and swiss chard- in the same pan heat the remaining olive oil over medium-low. Add the onions and salt, stirring occasionally until the onions are sweet and translucent. Increase the heat to medium and add the garlic and chard stems. Saute until about 2 minutes, or until the stems are no longer crisp. Add the chard leaves, stir and cover briefly while the leaves wilt.
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Add spiced sweet potatoes back to the pan and gently combine. Taste for seasoning.