Name: Russet and Sweet Potato Hash
Ingredients: 1 cup onion, finely chopped; 3 large sweet potatoes, peeled and cut into 1-inch cubes; 3 large russet potatoes, peeled and cut into 1-inch cubes; 2 cloves garlic, minced; ½ tsp. salt; ¼ tsp. ground black pepper; 2 tbsp. olive oil; 2 tbsp. butter; 2 tbsp. parsley, finely chopped; 1 tbsp. thyme leaves; ¼ tsp. nutmeg, ground; 1 cup water

Russet and Sweet Potato Hash

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Ingredients

1 cup onion, finely chopped
3 large sweet potatoes, peeled and cut into 1-inch cubes
3 large russet potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, minced
½ tsp. salt
¼ tsp. ground black pepper
2 tbsp. olive oil
2 tbsp. butter
2 tbsp. parsley, finely chopped
1 tbsp. thyme leaves
¼ tsp. nutmeg, ground
1 cup water

Instructions

In a very large skillet, over medium heat, add the olive oil, butter and onions.
Cook the onion for just 2 – 3 minutes.
Add the garlic; cook for 2 more minutes.
Next, add the sweet potato and the russet potato; sweet potato will cook a little faster than the russets, but it’s okay to add them both at the same time when preparing a hash recipe.
Add the salt and ground black pepper; toss to combine.
Add 1/2 cup of the water and continue to cook for 20 minutes; stirring occasionally.
Add the remaining water; stir to combine and distribute; cook for another 20 minutes.
Taste to see if the potatoes are fork tender and turning into a mash/hash.
Add the thyme leaves, parsley, and nutmeg; stir to combine; taste for seasoning and adjust if needed.
Remove from heat and serve.

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