Friday, January 3, 2014

Savory Sweet Potato Hash

I made an apple-marinated pork tenderloin the other night for dinner and I really wanted to have some kind of potato along with it, but couldn't decide between white or sweet - so I made both! This sweet and savory combination was just what I was craving. The apple juice adds a sweet background note that definitely puts this dish over the top. They were also the perfect complement to the pork tenderloin - this Apple-Bacon Pork Tenderloin would be perfect as a main course with this hash! I love to use fresh herbs when I cook, but don't always have them in the fridge. You can use a scant teaspoon of Italian seasoning in place of the herbs here.

Savory Sweet Potato Hash

3 russet potatoes, peeled and diced into 1/2 inch cubes
1 sweet potato, peeled and diced into 1/2 inch cubes
1 cup apple juice
3 tablespoons butter, divided
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 clove garlic, chopped
salt and pepper to taste

In a large skillet, combine the potatoes and apple juice. Add enough water to just cover the potatoes. Bring to a boil, and add in some salt. Reduce the heat and boil for 6-8 minutes. Drain the potatoes in a colander and place the skillet back on the burner, reducing the heat to medium. Melt 2 tablespoons of butter in the skillet; toss the potatoes in, along with salt and pepper, stirring to coat. Let the potatoes crisp up for several minutes without stirring - you want to get a nice crust on them. Add in the herbs and garlic along with another tablespoon of butter, then toss to coat. Give the potatoes another few minutes undisturbed in the pan, then toss again. At this point, they should be nice and golden brown! If not, just cook them a bit longer.

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