Every summer growing up, my grandparents would take my sister and I to Cooperstown. Known for the Baseball Hall of Fame, Cooperstown is a wonderful summer getaway. We would camp, hike, and then get all dressed up to see an Opera at the Glimmerglass Festival at the Alice Busch Opera Theater. Until recently, I thought this was what most kids did my age…. It was always a fun trip filled with lots of laughs and our bellies filled with Sweet Potato Hash.
Since we were camping we always had dinner with our small propane stove surrounded by trees and a warm fire. My gram and papa would make the hash out of sweet potatoes from a local farm stand, any vegetables that were on sale, and either a can of beans or local farm sausage. It is a quick and easy one pot meal that feed the family and made little mess- which meant my sister and I had more time to play card games with our grandparents or listen to stories around the fire.
Sadly, with them being gone, the memories live on and so does this comfort food. Whenever I am in a jam on time or stressed from work, I think about my favorite dish. However, I may of tweaked and upgraded it a bit. I still use sweet potatoes, onions and green peppers (even $0.99 frozen veggies are great), roasted root vegetables, and turkey sausage fills the bowl. If I have any other veggies going bad- I throw those in and to top it off I add an egg! Because an egg on a meal ultimately makes it look fancier! This meal is also awesome to make if you have left over roasted vegetables or if you went to crazy on produce at the Farmer’s Market/ Grocery Store.
Sweet Potato Hash
- 2-3 tablespoons of olive oil
- 1 medium onion, sliced
- 1-2 bell peppers; any color!
- 2 sweet potatoes, cubed
- 2-3 beets, cubed
- 1 cup of Brussel sprouts, ends removed and sliced
- 4 chicken turkey links, sliced or 1 Can of Black Beans
- 4+ large eggs
- Cilantro & Hot Sauce
- Pre-heat the oven for 475
- On a sheet pan, put the rooted vegetables (sweet potatoes, beets, Brussel sprouts). Drizzle with olive oil and season with salt & pepper. Cook for 35 – 40 minutes and stir every 10 minutes.
- Heat 1 tablespoons of oil in a skillet over medium heat. Sauté the onion until softened and add the bell peppers and turkey sausage until cooked through.
- Add the rooted vegetables to the onion and bell peppers
- On another pan, in a large nonstick skillet over medium heat cook the 4 eggs to your liking
- Serve the eggs over the hash
- Top with Hot Sauce & Cilantro
Being Mid -Summer, Farmer’s Markets are in full swing and one of my favorite escapes from a busy day. Next time you go over-board on veggies feel free to incorporate it in this one-pan meal that can be enjoyed over breakfast, lunch, brunch, dinner….. snack?!
Try this ultimate comfort food & let Spice Girls Nutrition know how you make Hash! We’d love to hear from you!