Chef Kev Winston's Sweet Potato Hash



Sweet Potato Hash

Ingredients Directions
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes (place in bowl of cold water to soak for 5 minutes)
  • 6 tbsp. olive oil, divided
  • 1/2 yellow onion, chopped
  • 1 bunch green onions
  • 1 red bell pepper, chopped
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 cloves garlic, chopped
  • Nature's Seasoning
  • 2 tbsp. chopped fresh parsley
  • 1 tbsp. smoked paprika (optional)
  1. In a very hot, large skillet, heat 2 tbsp. olive oil over medium-high heat.
  2. Add the yellow onion, bell peppers, green onions and garlic. Add garlic last so it doesn't burn. Sauté until tender and lightly golden, about 5-6 minutes.
  3. Season with Nature's Seasoning
  4. Add the remaining 4 tbsp. oil to the skillet, and then add the drained and dried sweet potato cubes
  5. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes.
  6. Increase the heat to high. Cook and cover, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with smoked paprika, if using, and gently stir in the fresh diced zucchini and squash. Cook just until zucchini is browned or tender.
  7. Add pasley.
  8. Serve and enjoy.