Sweet Potato Hash

Happy Friday! Is it just me or has this week been so long? I am not sure how we made it to Friday unscathed.. but in celebration, I thought I would share one of my all time favorite, go to recipes. I make this at my house at least once a week. It is so easy, filling, and has a great range of flavor. 

This is so easy. Such a good go to recipe on those nights when cooking feels like a chore.

I found a recipe similar to this months ago, and I would have never thought to put these flavors together. Since then I have tweaked it and tweaked it, and let's be honest, you can't go wrong with potatoes. 

I am 100% a potato girl. Mashed, baked, fried, sweet, salty, whatever. As long as there are potatoes involved: i'm in. 

You have two options: you can boil your sweet potatoes first and then saute them, or you can saute them in a little butter/oil - for several minutes. I have done both ways. I now prefer to boil them first, because it is so much faster. Sweet Potatoes take a long time to soften.. and you run the risk of having raw middle potatoes in your hash when you try to saute them until done. The only downside to boiling them first, is you don't get that delicious crunch. But if you let them cook down long enough, they will caramelize, and it is so good!

I diced my potatoes and then boiled them!

Right before your potatoes are done, throw your onions in a skillet on medium - high heat with a little butter, and let them start to caramelize. After about 4 minutes, toss in your mushrooms.

Tip: best way to flavor mushrooms? A few drops of Worcestershire sauce! and butter. thanks mom.

Let your onions and your mushrooms cook down together for a few minutes, combining all of those flavors.

Now, your sweet potatoes should be nice and soft. Drain them, and toss them in the skillet with your veggies.

Let all of this cook down on medium - high heat for around 10-12 minutes. You want to let the potatoes caramelize, and let the flavors of the onions and the mushrooms cook into the potatoes. 

Lastly, right before you feel like it's ready, throw in a handful of baby spinach. And watch it disappear before your eyes :)

Don't forget to salt, pepper, and sprinkle with shredded Parmesan! 

Best part: top with Avocado and Sriracha! These are very important: do not leave these toppings out!

So much color!

I hope you all enjoy! TGIF!

XO

Full Recipe

3 sweet potatoes

3 tbls butter

1 cup white mushrooms

1 onion

1 cup baby spinach

1/2 cup Parmesan cheese

1 Avocado

2 tsp Worcestershire sauce

Sriracha

You need a good sized/large skillet!

1. Peel and dice sweet potatoes. Boil until soft.

2. Add butter to skillet on medium-high heat, saute onions for 4 minutes.

3. Add mushrooms and Worcestershire sauce, let cook down for 3-4 minutes.

4. Once potatoes are soft, drain and add to onion and mushroom skillet mixture. Saute for 7-8 minutes, or until all is caramelized and cooked down together.

5. Add baby spinach, let cook until slightly wilted.

6. Pull off the heat, season with salt & pepper, top with Parmesan, avocado, and sriracha.