I talked about purple sweet potatoes, or ‘uala in Hawaiian, in my Purple Sweet Potato Salad post. But I have fallen more in love with them since. They are cheap at the Hilo Farmers Market so I buy them often. My new favorite breakfast is a purple sweet potato hash. A little sweet, a little salty, and very easy to make. A hash is usually just chopped or julienned ingredients pan-fried until golden brown. Most common kind is hash browns, which usually consist of white potatoes. While I have nothing against traditional hash browns, purple sweet potatoes have more nutrients too. You might as well get more vitamins and minerals in your food if you are going to cook them in fat.
This is the most basic way to make this hash. You can add in veggies, beans, tofu, or even top them with some vegan cheese. I had shortening left over my from birthday cupcakes so I fried them in shortening but olive oil is great too.
Purple Sweet Potato Hash
1 cup purple sweet potatoes, peeled and diced
1 clove of garlic, minced
Red pepper flakes, to taste
1 tbs vegetable shortening
1/4 cup of water
salt and pepper to taste
Wash, peel, and dice the sweet potatoes. Mince the garlic.
Heat the shortening in a large skillet over medium heat.
Once the shortening is melted, add the garlic and red pepper flakes to the skillet. Cook for a minute or so, just until you can smell the garlic. Don’t let it brown or burn.
Next add the sweet potatoes. Stir to coat every piece.
Next pour in the water and cover with the lid so the potatoes can steam. Keep it covered for 3-5 minutes until the water is mostly evaporated.
Remove the lid and turn up the heat a little so the potatoes can brown. Cook to desired color and crunchiness. It hard to tell because of their dark color, but I like mine lightly golden.
Remove from the pan and season with salt and pepper to taste.