Aug 07, 2013
Purple ‘n’ Sweet Potato Hash
I remember a few years ago when I used to make home-fried potatoes for myself and my family… slice up some white potatoes, add some onion and about a POUND of butter. I’m not joking. The potatoes would soak up the butter and continue soaking it up as they cooked… so I’d just keep adding more and more! Whoa. That was crazy when I look back on it now, knowing what I know about oils (especially butter) and its negative impact on my health.
But, sadly, it’s a fact. You really can’t get a crispy fried potato on the stovetop without oil. So while these hashy spuds are quite tasty, they won’t win any contests for crispiness! So what? That’s what I have to say. They still work perfectly as a side to a delectable Tofu Scramble or topped with some Shiitake Bacon. Yum.
- 1 large sweet potato, peeled and diced
- 4 purple potatoes, diced (I say 4 because that’s how many I used. I’ve never seen large purple potatoes. They always seem to be about 3-4″ in diameter)
- 1 onion, diced
- 1 green pepper, diced
- 1 TBS Spike salt-free seasoning
- 2 tsp tamari or other low sodium soy sauce (optional)
- ½ tsp grated black pepper
- Steam the potatoes until tender.
- While the potatoes are cooking, water-sauté the onion and green pepper with the Spike until the onions are translucent and the peppers are cooked but still crunchy. What I usually do when water-sautéing veggies it to VERY lightly coat a stainless steel pan with some vegetable oil. Heat the pan on medium until it is hot, then add the veggies. They will brown a bit this way. Then just add bits of water to prevent sticking as they cook.
- Take the veggies off the heat if they cook before the potatoes are done, which is likely.
- Mix the cooked potatoes in with the onion and green pepper in the pan.
- Add the black pepper and the tamari if using.
- Stir well to combine, cooking on the stovetop a few more minutes.
Serves 4-6. Enjoy!