In this homemade hash, sweet potatoes lend a creamy texture and light sweetness and peppery seasoning gives a spicy kick. This hash is a wonderful way to use up leftover sweet potatoes and other vegetables, so feel free to throw in any extra veggies you have on hand.
With all the dicing and chopping, this recipe provides lots of kitchen practice and a chance to teach older kids knife skills. Have your kids do the cooking, as you kick back and enjoy a leisurely morning!
*Grinding the Steakhouse Seasoning takes considerable effort, so it may be easier for an adult to do this ahead of time
What You Do:
- Ask your child to peel the sweet potatoes using a potato peeler. As always, be careful of those fingertips! There’s no need to peel the red potatoes, their skin adds great texture to the hash.
- With adult supervision, dice both potatoes into cubes about the size of corn kernels.
- Have your child place the sweet and red potatoes in a large pot and cover them with cold water.
- Bring the water to a boil, then reduce the heat and simmer for about 5 minutes, until the potatoes are tender but not falling apart.
- Drain the potatoes well.
- In a large skillet, heat the oil with one tablespoon butter over medium heat. Cook the onion and green pepper until tender, about 8 minutes.
- Add the ham and potatoes, stirring well with a wooden spoon.
- Stir in the second dab of butter along with the seasonings and mix well.
- Turn the heat up to high and let the hash cook, untouched, for 5 minutes. Serve immediately.
Enjoy it while it's hot!
**This recipe is gluten free, peanut free, tree nut free, dairy free, and egg free.