What You Need:
- 1 pound sweet potatoes
- 1 pound red skinned potatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, divided
- 1 large yellow onion, finely chopped
- ½ red bell pepper, finely chopped
- ½ green bell pepper, finely chopped
- 1 cup cooked ham, chopped
- 3/4 tablespoon McCormick’s Steakhouse Seasoning Grinder* or similar seasoning mix (if your kids don't like spicy food, try just a little garlic powder)
- 2 teaspoons paprika
*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.