sweet potato hash

MICAELA KARLSEN

This is a delicious, baked variation on traditional hash. The sweetness makes the perfect complement to Savory Tofu Scramble at Sunday brunch, but the addition of thyme makes the flavor more interesting. Purple Japanese yams can be used instead of the sweet potatoes, if you prefer a slightly drier texture. The hash is most enjoyable served warm, so if the rest of your meal isn’t ready just open the oven after baking to cool the temperature and leave the hash inside until you’re ready to serve it.

2 medium-large sweet potatoes, washed and the ends cut off

1 medium onion

½ teaspoon fresh thyme or a sprinkle of dried thyme

Salt and pepper

1. Preheat the oven to 425°F.

2. Shred the sweet potatoes and onion in a food ...

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