Sweet Potato Beet Hash Recipes

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

Steps:

• In a small bowl, combine the first six ingredients; set aside., In a large skillet, saute sweet potatoes in oil in batches until lightly browned. Add the peppers, onion and garlic; saute until vegetables are tender. Stir in the sausage, thyme and spice mixture. Cook 5 minutes longer or until heated through.

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper.
• Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
• Meanwhile, in a medium skillet over medium-low heat, add the bacon pieces and render the fat until the bacon is starting to crisp (about 4 minutes).
• Add the onions to skillet and season with salt, and continue to cook until the onions start to caramelize and turn golden, and bacon is crisp (about 6-8 minutes).
• Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary, and serve immediately.

Steps:

• Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
• Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
• Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
• Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
• Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Steps:

• Preheat oven to 375 degrees or 350 if using a convection oven.
• Line baking sheet with tin foil, this makes for easy clean up and reduced oil usage for sticking.
• Peel and cut sweet potatoes into about 1" cubes, rinse in water and place on prepared baking pan.
• Peel and slice onions in half lengthwise and again widthwise to make half moons and place with sweet potatoes.
• Use an apple corer to core and make first slice in apples, then cut apples once lengthwise and again widthwise ( I do not peel my apples as there are nutrients found in the skin, however the choice is yours alone) place on baking sheet.
• In a small bowl whisk up remaining 6 ingredients together until combined, then drizzle over mixture on baking sheet.
• Lightly use clean hand or spatula to toss together and covering mixture with sauce.
• Cover tented with tin foil and add 2 tablespoons of water to bottom of pan to assist in moisture retention, then place on middle rack of oven.
• About every 15 minutes, peel back foil, use spatula to toss ingredients around to prevent burning or dry spots, add another 2 tbsps. of water, recover and place back in oven.
• Before removing from oven check to ensure sweet potatoes are done, this can be done with your finger or fork. Peoples taste vary in respect to doneness so use your own judgement in regards to how your like you sweet potatoes.
• Serve warm with any meal or cool and bagged as a healthy on the go snack.