Russet and sweet potatoes are combined to create a savoury and sweet rustic side dish. A skillet hash is a family favourite side dish every single time!
I have to confess something. If you’re a long-time reader of Lord Byron’s Kitchen, then this confession will be like old news to you – repetitive and boring. If you’re new to my blog though, this confession is for you.
I really don’t like the flavour of sweet potatoes. In the last few years, everywhere you go, every restaurant menu, etc., features the popular sweet potato fries. I remember the first time I tried one. I almost gagged. Utterly disgusting!
Now, I know you’re probably thinking, “Um, if you have such a hate on for sweet potatoes, why are you posting a recipe with them in it?” Good question! The answer is simple, the sweet potatoes are combined with russets and onions.
In order for me to eat sweet potato, they have to be integrated into a recipe more than just deep fried and tossed with a bit of salt. Salt alone will not get rid of that overly sweet taste and that mushy texture.
No, Dear Reader, my Russet and Sweet Potato Skillet Hash combines equal amounts of sweet potato and russet potato. Then, I added onions and garlic, seasonings, and the earthy flavour and aroma of fresh thyme leaves. I love the flavour of thyme! It reminds me of Thanksgiving!!
There used to be a time when it seemed like every second recipe at Lord Byron’s Kitchen was skillet based. I seem to have fallen away from it, but I’m coming back. John.e gave me some lovely skillets for Christmas this year, and has reignited my love of cooking an entire dish in a skillet. Easy clean up too!
Now, when it comes to hash, nothing screams more homey and familiar then a good root vegetable hash. My mom used to make hash all of the time. If you’re new to hash recipes, or if you’re new to cooking, I suggest you start with hash. You really can’t mess it up!
I’ve got two other hash-type recipes here at Lord Byron’s Kitchen that I love to eat. The first is Colconnan – which is an Irish Mashed Potato with Leeks and Cabbage. The other hash that reminds me so much of my mom, and one that I cannot get enough of is Mashed Turnip and Carrots with Herb Butter.
That last one is not really a hash, and is not cooked in a skillet, but sometimes a mash is very similar to a hash. (I swear this post is not me practicing my Dr. Seuss skills!) If you want, once the turnip and carrot mash is ready, you could totally brown it in a skillet!
At the end of all of this, you’ll be left with a sweet and savoury side dish that has tonnes of flavour, is easy to make and almost impossible to mess up, and a recipe that you can break out on any cold, winter night, or for any special occasion like Christmas or Thanksgiving!
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Russet and Sweet Potato Hash
- 1 cup onion, finely chopped
- 3 large sweet potatoes, peeled and cut into 1 inch cubes
- 3 large russet potatoes, peeled and cut into 1 inch cubes
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons parsley, finely chopped
- 1 tablespoon thyme leaves
- 1/4 teaspoon nutmeg, ground
- 1 cup water
- In a very large skillet, over medium heat, add the olive oil, butter, and onions. Cook the onion for just 2-3 minutes.
- Add the garlic and cook for 2 more minutes.
- Next, add the sweet potato and the russet potato. (Sweet potato will cook a little faster than the russets, but it's okay to add them both at the same time when preparing a hash recipe.) Add the salt and ground black pepper. Toss to combine.
- Add 1/2 cup of the water and continue to cook for 20 minutes, stirring occasionally.
- Add the remaining water, stir to combine and distribute, and cook for another 20 minutes. Taste to see if the potatoes are fork tender and turning into a mash/hash.
- Add the thyme leaves, parsley, and nutmeg. Stir to combine. Taste for seasoning and adjust if needed. Remove from heat and serve.
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