Sweet Potato and Corn Hash with a Basil Vinaigrette
Servings: 3
Calories: 741kcal
Ingredients
basil-vinaigrette
- 1 garlic clove
- ½ small shallot
- ½ bunch basil
- 1 lemon, zested and juiced
- 2 tablespoons grated Parmesan
- ⅔ cup extra virgin olive oil
- salt and pepper to taste
sweet potato and corn hash
- 3 ½ tablespoons extra virgin olive oil or coconut oil, divided
- 2 medium sweet potatoes, peeled and diced
- ½ yellow onion, diced
- 2 garlic cloves, minced
- ⅔ heaping cup sweet corn kernels (from about 2 cobs)
- 1 tablespoon minced thyme
- 1 ½ teaspoons thinly sliced chives
- salt and pepper to taste
- fried eggs, optional
Instructions
- 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.
- 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.
Nutrition
Calories: 741kcal | Carbohydrates: 38g | Protein: 5g | Fat: 66g | Saturated Fat: 10g | Cholesterol: 3mg | Sodium: 138mg | Potassium: 612mg | Fiber: 6g | Sugar: 8g | Vitamin A: 21607IU | Vitamin C: 29mg | Calcium: 109mg | Iron: 2mg