Sweet Potato Hash with Paprika Yogurt Sauce

Most mornings, I wake up not feeling like having breakfast, much less lunch. I mean, my brain is still fuzzy and I’m totally groggy. Food is the last thing I want to think about.

But recently, I found some nice Japanese sweet potatoes in my supermarket. Besides turning them into a dessert, I knew I could use them in something brunch-y and boy, was I excited. I couldn’t wait to get out of bed to make me some sweet potato hash!

What I like bout this is that I can use just about any combination of ingredients and it would still taste great. I dug around my freezer the night before and spied on a lone Italian sausage while my fridge held an almost expired yogurt carton. Light bulbs  went off in my head.

So for my version of this lovely brunch, I used:

Sweet Potato, Italian Sausage, Spring Onion, Garlic (for the hash) and serve with Yogurt, Lemon Juice, Hungarian Paprika, Egg, & Anjou Pear
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To start, the sweet potato needs to be peeled, trimmed and cubed. Mine was a little rotten on the root end so I just sliced that part off. The rest was perfectly fine to use. Also, I removed the casing of the sausage as well as minced the garlic and spring onions.sphash2

First thing to go in is the sausage. I like to sear it a bit but also to wake up the aromatic herbs in the sausage. It smells so delicious when it’s frying.sphash3

The sausage is dished out while the white parts of the spring onion and garlic get their turn over medium high heat, just for a minute to caramelise.sphash4

Because the sweet potato takes the longest to cook, I threw them in once the onions and garlic have soften slightly. A little bit of water or stock has to be added because otherwise I think it would take ages for the potatoes to cook. So with the water up to a simmer, I covered the pan and let the potatoes steam until the water is all evaporated.sphash5

Yes, I was so busy doing other things, I almost burnt my hash! But rest assured, it wasn’t and was still delicious. I added in the reserved sausages, gave it a toss and plated it. The rest of the green onions garnished it well.sphash6

Hash is not hash if it’s not served with an egg. In my books at least. So I fried an egg 🙂

Excuse my grimy stovetop.

Excuse my grimy stovetop.

Meanwhile, I mixed some yogurt with lemon juice, salt and Hungarian Paprika powder to create a pretty pink and tangy sauce. It cut the richness of the hash really well. I served that with some thin slices of Anjou pear.sphash8

This made such a satisfying brunch. Yes, for one 😉

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See how the yogurt sauce flows down into the crevices of the hash. So pretty!

I can eat this all the time. Breakfast, lunch or dinner.

{Update (7th March, 2013): This recipe was featured on the Tasty Kitchen blog thanks to Faith of An Edible Mosaic! Check it out by clicking on the picture below. :-)}Sweet Potato Hash with Paprika Yogurt

xoxoxo, Jayne

“For bodily exercise profiteth little: but godliness is profitable unto all things, having promise of the life that now is, and of that which is to come.” (1 Timothy 4:8)

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Sweet Potato Hash with Paprika Yogurt Sauce
serves 1 big brunch or 2 as side dish

Sweet Potato Hash
1 Sweet Potato, peeled & cubed
1 Italian Sausage, casing removed
1 bunch Spring Onions, sliced with white and green parts separated (about 2 tbsp respectively after chopping)
1 clove Garlic, minced
1/4 cup Water or Stock (more if needed to get potatoes to soften)

Paprika Yogurt Sauce
3-4 tbsp Natural Yogurt
1 tsp Lemon Juice
1/2 tsp Hungarian Paprika
1 pinch Salt

  1. Mix up ingredients for paprika yogurt sauce and set aside. Can make a bigger batch ahead of time and store in the refrigerator to top roasted meats or eggy dishes. (certified yummy!)
  2. For hash, heat up a skillet or pan with about 1 tbsp olive oil.
  3. Toss in sausage, breaking it up with ladle, and let it sear for about 1 minute. Remove and set aside.
  4. In the same pan on medium low, add in minced garlic and white parts of spring onion. Stir around for about 1 minute until  softened and caramelised.
  5. Add in cubed sweet potato with water or stock. Let it come to a simmer and cover.
  6. Once water has evaporated, check and see if potatoes are tender but not falling apart. Sprinkle in reserved cooked sausage and green spring onion. Toss until combined and plate.
  7. Pour over a spoonful of paprika yogurt sauce and enjoy!

Serving suggestion: Top with fried egg and a sliced fruit to make it a square meal!

Comments

  1. Now that is one cowboy breakfast!

  2. Yum! We’re big breakfast eaters in my house and this recipe would make my boyfriend swoon. I should be a good girlfriend and make it for him 😉 The paprika yogurt sauce sounds awesome!

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  1. […] are mornings when I’d wake up extra early to cook something nice for lunch. Then there are mornings when I’d wake up and think, “Easy. Quick. I’m […]

  2. […] and every post should have something food-related I’d just like to share that my recipe for Sweet Potato Hash Paprika Yogurt Sauce has been featured at the Tasty Kitchen blog by Faith of An Edible Mosaic. As a recipe that popped […]

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