Sweet Potato Hash with Turkey and Fried Eggs
- 4 tablespoons unsalted butter, divided
- 1 small yellow onion, diced (about 1 cup)
- 1 pound sweet potatoes, scrubbed, peeled and cut into 1/2-inch dice
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups leftover cooked turkey, shredded
- 1 teaspoon fresh thyme leaves
- 4 large eggs
Heat 3 tablespoons butter in a 12-inch skillet, preferably cast iron, over medium-low heat. Add onion, sweet potatoes, two large pinches of salt and some pepper. Cook until potatoes are tender and golden brown, turning every 5 minutes with a spatula, about 20 to 25 minutes.
Add turkey and thyme and cook until turkey is heated through, tossing occasionally, about 2 minutes. Taste hash for seasoning and adjust as you see fit. Transfer hash to a platter or individual plates and keep warm.
Heat a nonstick or preferably cast iron skillet over medium heat (if you made you hash in a cast iron skillet, wipe it out with a paper towel and reuse it for the eggs). Once warm, add remaining tablespoon of butter. The butter will bubble. Once the bubbles become small and butter begins to shimmer, carefully swirl so it coats the bottom and sides of the pan. Crack the eggs into the skillet and sprinkle with a little salt and pepper (I like to space my eggs out around the pan so they don’t all stick together). Place a tight-fitting lid on the skillet and reduce heat to medium-low. Cook until the whites are set, about 1 minute. A runny- to medium-yolk is what you’re trying to achieve.
Serve hash with fried eggs.
Recipe by: @CrateCooking / www.cratecooking.com
Don’t go naked! Sweet potato is entirely edible, skin included. Sweet potato is great roasted, but if you’re looking to switch things up, try making sweet potato tempura. If you have leftover cornstarch and tempura batter, no problem. This recipe works with other vegetables like sliced eggplant or zucchini, so grab another veggie and treat yourself!
Yield: 3-4 portions
4 sweet potatoes, skin on , scrubbed and sliced lengthwise (½ cm. thick)
¼ Cup Organic cornstarch
½ Cup Flour
¾ Cup Seltzer water
1 ½ Cups Avocado or Canola Oil
*This amount of oil is best if using a 9-inch pan or wok. There should be enough oil to cover the potato slices.
1. Slowly bring the oil to 350°F over medium high heat
2. While the oil is heating up, dredge the sweet potatoes in cornstarch. Be sure to tap off any excess cornstarch. Set aside.
3. Make the batter by combining the flour, seltzer water, and ½ teaspoon of kosher salt. Stir the ingredients vigorously until fully combined.
4. Once the oil is at 350°F, dredge the cornstarch-covered, sweet potato slices in the batter and allow any excess to drip off. Then lower them into the oil, one at a time. If using a 9-inch pan or wok, I recommend only have 4-5 sweet potato slices in the oil at any time, and make sure that they’re not touching each other
5. Once the last sweet potato slice is lowered into the oil, cook them for one minute. Then flip all of the slices, and cook for an additional 2 minutes.
Enjoy your tempura with a side of sauteed boc choy or braised turnips.
Coconut Roasted Sweet Potatoes
Sweet Potatoes are loaded with natural sugars, lots of fiber, potassium, manganese, and vitamin A. They’re a great way to carb up either before or after a race to keep energy levels up, especially when combined good fats, like coconut oil. The medium chain fatty acids found in coconut oil pack a mega punch! Together these two work great to boost energy and increase endurance.
From Rebel Remedies
Makes 6 to 8 cups
2 tablespoons melted coconut oil
2 pounds sweet potatoes, cut into 1-inch chunks
Coarse sea salt or kosher salt, to taste
Black pepper to taste
Assorted spices (optional, Garam Masala, Curry Powder, Ginger, Cinnamon)
1/4 cup shredded coconut
1. Preheat oven to 400° F.
2. Toss potatoes with coconut oil, salt, and pepper to taste. Add any additional spices.
3. Spread potatoes onto a large baking sheet. Roast until tender and golden, about 30 to 40 minutes, stirring once through. If you like, you could sprinkle two tablespoons of shredded coconut onto the potatoes about 12 to 15 minutes before they’re cooked through. Allow potatoes to cool a little, and serve.
Sweet Potato Pie With Cornmeal Crust
3 whole sweet potatoes (1.5 cups sweet potato puree)
1/3 cup honey
1/4 cup milk
1/4 tsp cardamom
1 tsp cinnamon
1/4 tsp coriander
1/4 tsp ginger
1/8 tsp ground cloves 1 tsp vanilla extract
1 tsp lemon juice
1/2 tsp salt
1.5 cups flour
1/2 cups yellow cornmeal, preferably stoneground
1/2 cup sugar
1 tsp salt
8 T unsalted butter, chilled and cut into small pieces
2 large egg yolks
1. Make the Crust: Mix together flour, cornmeal, sugar, and salt in a large bowl. Mix in butter until crumbly, using your fingers. In a small bowl, combine egg yolks and 3 tablespoons of ice water or chilled apple cider. Add egg yolk mixture into flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together, and add up to 1 T of water if dry. Press into a disk, and wrap in plastic. Chill until firm, about 30 min.
2. While dough chills, make the filling: Poke holes in sweet potatoes and roast for 45-50 minutes at 400. When cool enough to handle, remove skin. In a large bowl, mash the potatoes with a fork and then mix in the rest of the ingredients.
3. Assemble the Pie: Preaheat oven to 425. Line a pie pan with the dough, and fill with sweet potato filling. Bake pie at 425 for 10 minutes, then lower temp to 350 degrees and bake until the filling has set, about 25 to 30 minutes.