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 Melissa Urban. She puts blueberries on everything and anything and you know whatâ€¦ she was right, so good. Ring the dinner bell, hash is on!
Sweet Potato Hash
- 2 sweet potatoes
- 1 white yam
- 1/2 red onionÂ
- 3 sprigs rosemaryÂ
- 2 TBS Borsari salt here is a LINK
- Extra virgin olive oilÂ
Preheat oven to 425
Dice sweet potatoes, yam,Â and onion. Place in a metal bowlÂ
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 saltÂ
Put in a baking dish and bake for 45 min or until browned and tender when poked with a fork.