Sweet Potato-Brussels Sprouts Hash

Recipe from Union Square Cafe

Adapted by Yanick Rice Lamb

Published December 20, 1994

Total Time
30 minutes
Rating
4(51)
Comments
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—Yanick Rice Lamb

Featured in: In Dishes From Soup to Hash, the Sweet Potato Shows Off

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Ingredients

Yield:6 servings

  • 5 medium sweet potatoes, peeled and quartered

  • 1 quart orange juice

  • 1 ½ quarts water

  • ¼ cup maple syrup

  • 1 stick cinnamon

  • Pinch of nutmeg

  • Kosher salt

  • Freshly ground black pepper

  • ½ pound brussels sprouts, washed, outer leaves removed and thinly sliced

  • 2 ounces butter

  • 2 medium thin-sliced red onions

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

57 grams carbs; 20 milligrams cholesterol; 308 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 6 grams fiber; 1429 milligrams sodium; 5 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place sweet potatoes in large pot; cover with orange juice, water, maple syrup, cinnamon, nutmeg, salt and pepper. Bring to a boil, lower heat and simmer gently until sweet potatoes are easily pierced by a fork. Drain potatoes, reserving liquid.

  2. Step 2

    In 1 quart of boiling water, blanch the sliced brussels sprouts for 1 minute. Drain.

  3. Step 3

    Heat butter in a 10- to 12-inch nonstick skillet; add sliced onions. Cook over medium heat until wilted, about 10 minutes. Add brussels sprouts and cook 5 more minutes.

  4. Step 4

    Add drained sweet potatoes to pan. Use a spatula to break up larger pieces and incorporate them into sprouts and onions. Allow hash to gently brown, turning over pieces with a spatula occasionally. Add a little of the reserved sweet potato cooking liquid if hash becomes too dry. Season with salt and pepper. When hash is thoroughly heated through and evenly browned, serve on a platter or on individual plates.

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Ratings

4 out of 5
51 user ratings
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Comments

less time for onions and brussel sprouts

I halved the recipe. When sautéing the onions and Brussels sprouts, I needed significantly less time for the Brussels sprouts and onions. Keep an eye on them, I am sure it varies with the quantity of the recipe you make. Also, the last sauté with all ingredients should be a little longer to slowly brown everything. Just keep peeking at it.

krexcooking

Upscaled this recipe and cooked for 30. Cooking times took longer because of quantities, but absolute rave reviews. Will definitely do again and do for home too! (Except for the longer cooking times due to quantity, followed recipe as is, just added salt and pepper at the end.)

less time for onions and brussel sprouts

I halved the recipe. When sautéing the onions and Brussels sprouts, I needed significantly less time for the Brussels sprouts and onions. Keep an eye on them, I am sure it varies with the quantity of the recipe you make. Also, the last sauté with all ingredients should be a little longer to slowly brown everything. Just keep peeking at it.

Jim

Amenable to cooking ahead? Freeze, refrigerate? Thnx.

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Credits

Adapted from Union Square Cafe

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