Sweet potato hash from Gjelina: Cooking from Venice, California (page 193) by Travis Lett

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Notes about this recipe

  • clcorbi on March 15, 2017

    We had this for dinner tonight--the result was good, but we had to change up the prep to get there. The instructions, as written, produce chunks of sweet potato that are extremely dark on the outside, but hard and uncooked on the inside. You have to cook them over a lower heat for much longer to get a nice, tender bite. We solved this by browning them in the pan for the allotted length of time, then broiling the chunks until they got tender. We then added them back to the pan with the rest of the ingredients, quickly tossed it all together, and served. I imagine you could avoid this problem by grating the sweet potato, or finely dicing it, but then of course you'd have a hash with a totally different texture. Anyway, it was an easy fix. A ton of scallions plus the squirt of lime juice at the end really makes this dish. With a fried egg on top, this made a really nice dinner.

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