|Springtime Sweet Potato Hash|
My son and I recently returned home at 5:45pm after a three mile walk. We had made no menu plans for supper and didn't want to wait a long time for something to cook. So, we invented this dish using ingredients we already had in the house.
Springtime sweet potato hash pairs asparagus, green onions, green garlic, and sweet potatoes with the delicate flavor of dried dill weed.
Springtime Sweet Potato Hash
Serves 6 - generously - as a main dish
White onion – 1 cup diced
Green garlic – 1 large stalk chopped finely (I use the green tops too)
(If you don’t have green garlic, you can use 2-3 cloves of garlic)
Water – enough to coat the bottom of the pan
Sweet potatoes – 5-6 cups diced
Corn – 1 can of drained unsalted corn OR 2 cups of frozen corn
2 tsp. no salt spice blend (I like Zesty Country seasoning)
2 tsp. onion powder
1 tsp. garlic powder
1 ½ - 2 tsp. dried dill weed
1 pound fresh asparagus (cut into ½ inch pieces)
1/2 cup green onion tops - finely chopped
Optional: Juice of 1 lemon.
Place enough water in the pan to coat the bottom. Add diced white onion and green garlic. Sautee until softened.
Add sweet potatoes, spice blend, onion powder, and garlic powder. Stir everything together. You may need to add water to the bottom of the pan so that the potatoes don’t burn. But, you want the natural sugars in the sweet potato to be able to make the potato brown nicely. Cook, stirring periodically for 15 minutes – or until the potato is nearly tender.
Add the corn and fresh asparagus. Cover and cook for 5-7 minutes. Put the lid on the pan. Don’t overcook the asparagus! When it turns bright green, it is done!
Place on a pretty serving platter and sprinkle the green onion tops and dried dill over the top. If you desire a splash of lemon juice, drizzle this over the top before serving
If you'd like to download a PDF of the recipe, click on this link.
Do all to the glory of God,