Photo: Justin Walker
We absolutely love this simple, comforting hash. It pairs well with almost anything--Grilled Trout with Cherry Compote, as well as roast chicken, pork chops, steak, and even sunny-side-up eggs. If you would like to get a head start on the recipe, you can bake the sweet potatoes a day or two ahead; then you'll only need about 15 minutes to pull the dish together.
Serves 4 (serving size: about 1/2 cup)
1. Preheat oven to 400°F.
2. Bake potatoes for 1 hour or until tender but still firm. Cool 20 minutes. Remove peels from potatoes. Cut potatoes in half lengthwise; cut crosswise into 1/4-inch-thick slices.
3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Remove onion mixture from pan. Add remaining 1 1/2 tablespoons oil to pan. Add sweet potatoes; cook 5 minutes or until potatoes start to caramelize. Gently stir in onion mixture, thyme, sage, and butter. Sprinkle with salt and pepper.