Although I may have had my big break (ahem) the real celebrity here is the food. The picture chosen to appear on the Rachael Ray site is for one of my staple dishes at home: a sweet potato hash with Chevre and crushed red pepper.
This is a dish that I fall back on frequently as the starch component of a meal. Although I usually serve quinoa in this function instead of rice and pasta (neither of which I really care for, which is fantastically convenient for my non-existent wedding diet), I plug in sweet potatoes when I feel like a change in the routine, so that I don’t induce too many snooze fests in the kitchen:
You can serve it just as you would another carb dish: under a meat, vegetables, or, as pictured on ole Rachael Ray’s website, with a fresh salad. I’d like to take a moment to clarify something in the post: I most certainly did not make two separate meals. Far from it. I just made this quick little hash for both me and Fiance, heated up his leftover, take-out carnitas, and made myself a salad.
That’s the beauty of this dish: it pairs well with anything and
just like me is very low maintenance.
Sweet Potato Hash with Chevre and Crushed Red Pepper
You will need:
- 1 large or 2 medium sweet potatoes, coarsely grated
- 1 Vidalia onion, finely chopped or grated
- 2 tbsp. olive oil
- 1/2 tsp. each sea salt, pepper, and dried parsley
- 1 tsp. crushed red pepper
- Dash garlic powder
- 1/3 cup Chevre cheese
- Inspiration: other ingredients (not used here) that would be fantastic in this dish: fresh parsley, egg, cumin, and grated carrots
- In a large skillet on medium-high heat, add olive oil, onion, and sweet potato.
- Scatter in herbs and cook on medium-high for about five minutes, just to get things going.
- Reduce heat to medium and partially cover the skillet with a lid.
- Stir occasionally, every few minutes.
- Cook to desired softness or crunch level. The hash is ready when all sweet potato bits are soft and some parts are brown and toasted.
- Once the hash is fully cooked to your liking, stir in the Chevre. No heat is needed, but give it a few stirs to evenly combine.
- Serve hot with your favorite topping.
- I quickly tossed together a cup or so of fresh cilantro, chopped cherub tomatoes, some fresh corn, celery salt, and a whole avocado with salt, pepper, and olive oil. This salad-style topping changed the flavor dynamic; the cilantro, avocado, and sweet potato contrast was fantastic.