2.7 min. read
Even the classic pick-up skillet scramble Breakfast Hash can be newstalgized – updated and upgrad-ed – both in appeal and nutritionally. The result is something you might even choose to serve to guests. And the transformation is dirt simple!
At its worst, frying pan hash is a greasy, brown mess. At it’s best, it’s a heavenly indulgence featuring golden brown potato nuggets, savoury caramelized onions and your choice of protein – traditionally corned beef chunks.
Waste not, want not
The history of hash goes back to the 1600s in France and England, when everybody repurposed scraps of leftover meats and root veggies, scrambling them together for a quick, frugal meal. And since it contained bits and pieces of all sorts of foods, it checked all the nutritional boxes.
European immigrants brought the hash tradition to North America. The earliest written recipe for ‘brown hashed potatoes’ appeared in the 1835 edition of the Minnesota Farmers’ Institute Annual, calling for chopped cold boiled potatoes seared in butter.
What we call ‘hashbrowns’ today evolved as an All-American variant of he ancient model. Many folks say they’re the mark of any true American Diner. But aficionados insist that the ancient version – with protein, veggies and other additions – is the only authentic Diner Hash.
Southern flare
Today’s featured recipe retains the classic structure of hash, but changes up some of the ingredients to create a nutrition powerhouse you can put together in under 15 minutes. And it imparts an unmis-takable southern flare!
That’s principally due to the substitution of sweet potatoes in place usual starchy frying potatoes – often Russets. Sweet potatoes are a Southern favourite. And they’re also are a well-known superfood we should all eat more of!
A little bacon brings the mandatory umami lunch without adding too much fat or salt. Bell peppers – another superfood! – add colour and savoury flavour. Garlic and rosemary elevate the whole medley to a whole new level!
A sheet pan scattering
To make it an even more enticing side-come-main, this sweet potato hash is a one-pan, no-fuss, oven-baked masterpiece. You just scatter the ingredients evenly, in a single later, on a foil-lined pan. Drizzle with oil, and bake, “until the sweet potatoes are crispy on the outside and tender on the inside, about 45 minutes, shaking the pan halfway through.”
Yes, the bacon will be fully cooked by then, and very crispy!
Tips and hacks…
DO watch the video provided on the recipe page. TIt’s fullk of nifty tops and hacks you can apply to many other dishes!
DO NOT fiddle with the temperature. As we explained in our recent ‘master class’ post on roasting veggies, 425 F is the ideal temperature for root veggie success. And be sure to cut all the veggies about the same size – so they’ll all be done at the same time!
Try adding some other veggies as an accent. Parsnips (cores removed!) add a sweet, peppery, umami note. Fennel root is a great accent to the rosemary. Jicama (AKA: Mexican Potato, Chin-ese Potato, Mexican Turnip) stays crunchy, even when cooked through. Wikipedia describes the flavour as, “sweet and starchy, reminiscent of some apples or raw green beans.”
You can leave the bacon out for a vegan version. There’s plenty of flavour in there already!
I recommend adding the oil to the veggies before spreading them onto he pan. Toss in a large bowl to make sure they’re even coated. This move will pay subtle but significant benefits in the final product.
Season sparingly with salt and pepper. Add the salt at the beginning, before the pan goes into the oven. You’ll get more flavour out of the sweet potatoes for less salt ‘investment’ that way. And you want to taste the effects of the seasonings, not the seasonings themselves. A little pepper, for inst-ance, goes a long way to enhancing this dish. Too much will clash with the delicate, caramelized veggie flavours…
Fiunally… To be totally diner-correct – don’t forget the sunny-side fried egg on top of every serving!
My take
I hope you try this flavourful, ultra-healthy dish. One taste, and I’ll bet you’ll be hooked on ‘newstalgized sweet potato hash’!
~ Maggie J.