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This past month I’ve found myself making a lot of hash in mornings. It’s just such a great meal to wake up to and is so versatile. I’ve been really into sweet potato + corn hash lately and it’s probably because it’s my weird way of melding both seasons together into one quick, easy and totally satisfying dish. I love this specific hash because of the basil vinaigrette drizzled over the top. It really adds a nice brightness to the dish, plus you can really drizzle the vinaigrette onto anything. I love drizzling a little onto roasted branzino or even a nicely cooked hanger steak. so good! Enjoy! xx, Jenny pesto Sweet_potato_corn_hash_recipe

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Sweet Potato and Corn Hash with a Basil Vinaigrette
Serves 3

Ingredients:
basil-vinaigrette:
1 garlic clove
1/2 small shallot
1/2 bunch basil
1 lemon, zested and juiced
2 tablespoons grated Parmesan
2/3 cup extra virgin olive oil
salt and pepper to taste
sweet potato and corn hash:
3 1/2 tablespoons extra virgin olive oil or coconut oil, divided
2 medium sweet potatoes, peeled and diced
1/2 yellow onion, diced
2 garlic cloves, minced
2/3 heaping cup sweet corn kernels (from about 2 cobs)
1 tablespoon minced thyme
1 1/2 teaspoons thinly sliced chives
salt and pepper to taste

fried eggs, optional

Directions:
1. For Vinaigrette: Place all the ingredients, except for the oil , into a food processor and puree. With the motor running add the oil in a slow and steady stream until completely incorporated. Season with salt and pepper and set aside.
2. For Hash: Pour 2 tablespoons of oil into a large skillet and place over medium-high heat. Add sweet potatoes and onions and sauté for 6 to 8 minutes. Season with salt and pepper. Add garlic and corn and continue to sauté for about 5 minutes or until potatoes have cooked through and onions are translucent. Stir in thyme and chives and cook for an additional minutes. Adjust seasonings and divide onto three plates. Top with eggs, if using, and drizzle with vinaigrette. Serve.

 /   /   /  2 Comments
  1. Catherine Not Specified Not Specified

    I just made this for breakfast. This was one of the most delicious things I’ve ever had. I love you Jenny! Do not skip the basil vinegarette people.

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