Sweet Potato Hash (Potatoes O'Brien Recipe)
User Reviews
5
Sweet Potato Hash (Potatoes O'Brien Recipe)
Description
This recipe features sweet potatoes peeled and cubed, combined with chopped bell pepper, onion, jalapeño, and minced garlic. Tossing them with olive oil, fresh thyme, smoked paprika, salt, and pepper creates a flavorful mix that roasts at high heat until the potatoes are cooked through and the vegetables are soft with some caramelization. The hash is flipped partway through cooking for even roasting.
Adding diced prosciutto in the final baking stage allows it to crisp up, adding saltiness and texture harmony to the dish. The finished hash offers a combination of tender, sweet potato cubes, softened aromatic vegetables, with accents of spice and herb brightness.
This hash works well as a hearty side dish for breakfast or brunch or as part of a larger meal. Its savory and slightly spicy notes bring complexity to the roasted vegetables.
The notes suggest that russet potatoes can be substituted for sweet potatoes if preferred, changing the flavor profile but keeping preparation similar.
Ingredients
- 3 tablespoons olive oil
- 3 pounds sweet potato about 4 sweet potatoes
- 1 bell pepper any color
- 1 cup onion chopped
- 2-3 cloves garlic minced
- 1 jalapeño
- 2 tablespoons thyme or 2 tsp dried thyme, fresh leaves
- ½ teaspoon smoked paprika
- 4 ounces prosciutto diced
- salt
- black pepper
Instructions
- Preheat the oven to 450 degrees F. Set out a large rimmed 13X18 inch sheet pan.
- Peel the sweet potatoes and dice into 1/3 inch cubes. Place the cubes on the baking sheet, drizzle olive oil over the top, and toss to coat so the sweet potatoes don’t brown.
- Seed and chop the bell pepper and jalapeno. Then chop the onion and mince the garlic.
- Add the chopped peppers, onions, and garlic to the sweet potatoes. Then add the thyme leaves, paprika, 1 ¼ teaspoons salt, and ¼ teaspoon ground black pepper. Toss well, and spread the hash out evenly on the baking sheet.
- Bake for 15 minutes. Then flip with a spatula and spread out again. Bake another 15 minutes.
- Flip the hash one more time. Then sprinkle the diced prosciutto over the top. Bake for another 10-15 minutes until the prosciutto is crispy. Mix and serve warm.
Notes
- Russet potatoes can replace sweet potatoes if you prefer a more traditional potato flavor.
- Ensure even cubing of sweet potatoes for uniform roasting.
- Flipping the hash halfway and again after adding prosciutto helps achieve even cooking and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 358kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 252mg | 11% |
| Potassium | 910mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 33022IU | 660% |
| Vitamin C | 40mg | 44% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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