Is that even allowed?
I mean, potato hash (comfort food), plus salad (anti-comfort food), is not your typical combination. But you’d be surprised. I know I was.
This was totally one of those last minute recipes that I used to help clean out my fridge. One of those nights where dinner seemed daunting. How many times can I have the same conversation with my husband?
“Honey, what’s for dinner?”
“I don’t know.”
Yes, that’s the end of the conversation. UGH!
So when 7:00pm rolled around, I was kind of screwed. I begrudgingly scanned my options. All that remained were random leftover ingredients that didn’t make the cut earlier in the week.
And thus, Sweet Potato Hash Salad was born.
My husband, who typically is not the biggest sweet potato fan, (what’s wrong with him) loved this dish. It’s sweet, tangy, and believe it or not, good for you. It would be great as a side dish, but we ate it as our main and only course. And it was perfection. Another added bonus, it’s a one pot meal. So that means less clean up for hubby. Everybody wins.
Just cook those puppies until they’re slightly crisp on the outside, and soft and deliciously sweet on the inside. Feel free to taste a few along the way.
Poof! Dinner is done!
- 2 tablespoons olive oil
- 1 shallot finely diced
- 2 medium sweet potatoes diced in bite-size pieces
- 2 cloves garlic minced
- 1/4 cup balsamic vinegar
- 1/3 cup frozen peas
- 2 cups mixed greens spinach, kale, spring mix, whatever you have
- Salt and pepper to taste
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
1) Saute the shallot in the olive oil over medium heat for about 3-5 minutes, or until translucent. Add a sprinkle of salt to help bring out the sweetness and flavor.
2) Add sweet potatoes with another sprinkle of salt and pepper and saute until desired texture. I like mine slightly crisp and browned on the outside and soft in the middle. About 15-20 minutes. Add more olive oil as needed if mixture becomes too dry.
3) Add garlic and cook for about 30 seconds, stirring continuously, being careful not to let the garlic burn. Add the balsamic vinegar. This will also help to deglaze the pan. All those little brown bits stuck to the bottom of the pan have all the flavor!
4) Add frozen peas and cook until warmed through, then turn off the heat.
5) Toss the mixed greens with a little bit of dressing and add to the sweet potato mixture. The heat from the potatoes will slightly wilt the greens.
1) Just whisk all the ingredients together! This dressing will make more than you need for the greens, but feel free to store the rest for later, or simply add the extra dressing to the sweet potatoes!