Hey there! This is that back pocket recipe that you have been looking for, it’s simple to make but has big time flavor. It has that salty sweet taste you KNOW you like, the kind of dish you can’t stop “testing”. In fact when I make this I always make extra because I can’t help but “test” it the whole time I’m cooking. If you have ever stopped by my house for breakfast this hash is always on the table. I love how simple it is to make, and the depth it adds to any meal. But what you might not know is my favorite way to eat this is over a bed of lettuce with salmon and blueberries. Yep its a weird combo and I would have never tried it if I had not been inspired by Milissa Urban. She puts blueberries on everything and anything and you know what… she was right, so good. So ring the dinner bell hash is on!
2 sweet potatoes
1 white yam
½ red onion
3 sprigs of rosemary
2 TBS Salt I use Borsari here is a link https://borsarifoods.com/product/seasoned-salts/
Extra virgin olive oil
- Preheat oven to 425
- Dice sweet potatoes, yam and onion. Place in a metal bowl
- Finely chop the rosemary until almost powdered and add to the bowl.
- Coat in olive oil just enough to cover but not too much that it pools at the bottom. Season with salt
- Put in a baking dish and bake for 45 min or until browned and tender when poked with a fork.
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