Friday, November 16, 2012

Lunch Spotlight: Sweet Potato Hash

A few weeks ago, I had The Chew (cooking show) on in the background while I was cleaning up during the girls' nap. With Thanksgiving coming up in the US, they were talking about clever uses for that leftover turkey. Having lived in Boston for a few years, I can attest to the fact that Americans do it up for Thankgiving, making the next day a write off! This recipe was perfect for that lazy day-after-Thanksigiving brunch.

A few weekends ago, I gave a version of this recipe a whirl because I had several sweet potatoes on hand. While I didn't have any leftover turkey, I did have chicken.

Here is my version of The Chew's Sweet Potato Hash:


- 4 Tbsp. butter
- 2 large sweet potatoes (cubed)
- 1 onion (chopped)
- 2 Tbsp. Worchestershire Sauce
- Salt and pepper to taste
- Chipotle spice to taste
- Leftover cooked chicken
- Hot sauce (garnish - optional)
- Chopped parsley (garnish - as desired)
- Olive oil


- Preheat oven to 350 degrees
- Cube sweet potatoes, toss in coconut oil and bake for 20 minutes
- Melt butter in large pan and add chopped onion
- Add sweet potatoes, Worchestershire sauce, salt, pepper and chipotle to the pan.
- Cover and let it cook (I turned it up to medium-high briefly so the sweet potatoes would crisp)
- Add cooked chicken, mix well and let it warm for a few minutes.
- Garnish with parsley and hot sauce, if desired.
- If the mixture starts to dry out, add more butter or a bit of olive oil.

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