What is the perfect compliment to a simple, summer evening?
A simple, summery dinner of course! I’m not going to lie … this Sweet Potato Summer Hash was so simple to make and delicious to eat that I almost didn’t want to share it with the hubby. I wanted to keep whatever leftovers I could so I could eat it again the next day. But alas, we devoured the whole thing in one sitting.
Last night we planned to use the grill for burgers, but a few severe thunderstorms kept us from getting outside. So I went with plan B: a no-nonsense, protein-packed, healthy and bright hash. Making this dish was also the first time I got to use my brand new cast iron skillet.
Can I say it is ridiculous how excited I get about using new kitchen tools and equipment? I mean seriously, I get more excited about using new measuring cups than I do about wearing a new shirt. Can any of my fellow foodies relate?
For the hash, I would recommend using fresh sweet corn on the cob if you can. It tastes so much better that way and it’s totally worth the few minutes you have to spend shucking. As for the potatoes, you’ll notice in the photo above I roasted both red and sweet potatoes. That’s because Alex detests sweet potatoes (If you’re wondering I died a little inside when I found this out.). If you fall into that crowd as well, feel free to use red or yukon potatoes — whatever suits your fancy.
There’s no rules in the kitchen after all … except to have fun!
- 2 tablespoons coconut oil
- 1 large sweet potato, peeled and diced
- 2 ears of sweet corn
- 1 zucchini, diced
- 1 scallon, diced
- 1 clove garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon sage (optional)
- 3-4 eggs
- Preheat the oven to 400˚ F. On a large baking sheet, coat the sweet potatoes with 1 tablespoon of the coconut oil. Bake for 35-40 minutes or under tender when pierced with a fork.
- Meanwhile, bring a large pot of water to a boil. Shuck the ears of corn and place into boiling water, cover the pot, turn off the heat, and let the corn cook until tender, about 8-10 minutes. Remove the corn and let cool. Using a knife, cut corn off of the cob and set aside.
- Heat remaining 1 tablespoon of coconut oil in a large cast iron skillet over medium-low heat. Add the zucchini, scallion and garlic and cook, stirring occasionally until translucent, about 10 minutes. Add in the sea salt, corn and roasted sweet potatoes and stir until combined.
- Make a well in the middle of the zucchini mixture and crack eggs. Turn heat down to low, cover, and let cook until egg yolks reach your desired consistency (5-10 minutes).
- Remove from heat and serve with bacon and goat cheese if desired.