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Weeknight Hash

This hash recipe could not be any easier, though a little time spent chopping up the ingredients is required. For weeks now, I’ve been reveling on my re-discovery of what makes eating veggies easier on the palate – cutting it into bite size pieces. Yes, the kid in me demands it and actually enjoys it. Dicing not only makes these vegetables easier to eat, but it also cuts on the cooking time. On weeknights where I challenge myself to prepare something quick, healthy and delicious – this is my go to. 

A couple of things to remember when cooking the veggies: order matters. Always start with the onions to caramelize and create a base to flavor this dish. Next comes the things that require longer cooking, such as the potatoes. The last thing I add to the pan is always the veggie that cooks the fastest: asparagus.


Sweet Potato Asparagus Hash
1 tbsp oil
1 small yellow onion, chopped small
1/2 lb sweet potato, cut into a 1/2-inch dice
1 pound asparagus, tough ends trimmed and diced
Salt and pepper to taste

Serve with:
-any cooked meats such as bacon or leftover chicken or beef
-fried egg
-spring onions

Heat oil in a frying pan over medium heat. Add onions and fry until the onions are translucent. Add the potatoes don’t move them for a couple minutes. Season them well with salt and pepper. Once they’ve gotten a little brown, begin flip and turn them and continue cooking for a few more minutes.  then letting them cook again for a few minutes.

When the potatoes are almost cooked, add the asparagus and any cooked meats you like. Cover the pan and cook for 5 to 6 minutes, or until the asparagus is cooked to your liking. Taste the potatoes and asparagus in case you need to season.


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