Potato hash made with sweet and red potatoes
#100daysofcooking, Recipes

Day 8: You say potato, I say … sweet!

Sweet potato hash browns

It was a meat-and-potatoes kind of day.

Dan (truly the unsung hero of this project) had made a polite but firm request for steak. Just a nice piece of red meat, cooked without ancient grains, or fish sauce, or whipping cream or canned chickpeas. Maybe with a  nice lettuce salad.

Roger that.

But these 100 days aren’t going to cook themselves, so I rooted around (see what I did there?) and located a single red potato and a lonely half of a sweet potato. Home fries are a natural with steak, but for today we’d be pepping up the side dishes with a mixed potato hash.

A half sweet potato and single red potato were the kitchen castoff ingredients to make a potato hash.
A half sweet potato and single red potato were the kitchen castoff ingredients to make a potato hash.

Fun facts:

All this cooking and Googling is certainly  helping my culinary education. Take sweet potato storage, for example. As the only inhabitant of this household who enjoys sweet potatoes, I tend to cook half then toss the other half into the refrigerator for later use (usually much later) .

Two things about that. First, I’ve learned that sweet potatoes should not be refrigerated, as it changes the cell structure and can make them more difficult to cook. Furthermore, a cut sweet potato has a self-healing quality which means — with enough air circulation — it will last without wrapping or refrigeration. I had no idea.

Back the mixed potato hash. This really doesn’t require a recipe, but I did follow along with this one from foodandwine.com (though I think I was mostly digging the photo — the steak! the potatoes! the wine!)

Kitchen castoff used

Half a sweet potato

Diced sweet and red potatoes
Diced sweet and red potatoes

This is how we did it


  • Sweet potato, peeled and cut in chunks
  • Red potato, cut in chunks (your choice to peel or not. I did)
  • Half a cooking onion, cut in chunks
  • About four strips of bacon
  • Salt and pepper
  • 1 tsp dried thyme


In a pot of boiling water, blanch the potatoes for 3 -4 minutes. (I put the sweet potatoes in first, then the red potato about one minute later.) Drain.

Cook bacon, then remove to paper towels. Add onions to the bacon grease and cook for a few minutes, then add the potatoes, salt, pepper and thyme. You may want to add a bit of olive oil if you need more fat in the pan.

Cook potatoes and onions for 15 – 20 minutes until the potatoes are soft on the inside and crunchy on the outside.

Great side dish for steak. Goes great with red wine. (Then again, most things do).

About my 100 day project: 100 days of cooking, using forgotten or cast-off kitchen ingredients.

If you like this, you might enjoy previous posts about my #100daysofcooking

Have you done a 100 day project? I’d love to hear about it

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