Sweet potato hash with cubes that are crunchy outside but soft inside? page

[Jamie Madrox]

How would I do this purely with a skillet?

I want the cubes to have a crunchy exterior but that soft interior and I cut this tato into cubes because i didnt want to get out my processor and make shreds.

Also I cant do nightshades or onions. So any ideas what to throw in to this that would make it better? Other veggies and such.

[alg2435]

I've never tried to make them be like that, but I'd guess frying them would probably do it! In coconut/palm oil or lard. Can you do leeks or garlic? Plus cauliflower mash, ground sausage, and fresh herbs. Mmm.

[little vase]

You can fry them in the skillet. Make the cubes smallish. They'll char on the outside and stay creamy inside. Add salt, pepper, paprika, maybe some chopped peppers. And chorizo or sausage, yes, that would be really good. I've made potatoes this way and you have to be patient and cook them slowly to give the inside a chance to cook. If you find it takes too long or that your potatoes aren't creamy inside, you could try cutting them in half and boiling them in the skillet in water for about 20 minutes before you do any frying.

[j3nn]

I'd suggest using a Japanese sweet potato. Starchier, less watery; closer to white potatoes than orange sweet potatoes. Seems like it would hold up better.

[driver8]

I cut mine into cubes about the size of dice. Then I put them in a bowl with a little bit of water and microwave for 2-3 minutes to get them softened a bit. Drain the water and then throw them in the pan with some good fat (usually ghee or bacon drippings). Salt and pepper.

They turn out very nice this way and only take a few minutes in the pan.

[skline2]

Apples, bacon and red bell pepper would make a good hash. Put a few fried eggs on top for a meal. Kale and sweet potatoes go well together. Through some sausage in and you have a mean.

[chikty]

I've tried this before and definitely recommend nuking for a few mins in the microwave to steam them. Then finish off with coconut oil in a hot cast-iron skillet if you have one (they brown better than non-stick thus creating a nice caramelized fond). I've used butternut squash in the past and sauteed with fresh bits of sage, salt & pepper. I would think maybe kale would be a nice addition. Or really skinny green beans and bits of bacon.

[Ljphalen]

Soak 20 minutes in cold water, then toss to coat with melted fat, then some arrowroot starch. I like to mix salt and spices with the starch so the cubes are all evenly seasoned.