Sweet Potato Hash with Pecans

On our recent trip to the cabin I decided to make my sweet potato hash with pecans. It is the first time my husband had had it, and I am proud to say he found it quite tasty!
An important thing I learned this weekend is that cooking on an electric stove in a non-stick pan is COMPLETELY different then cooking in my cast iron skillet on a gas stove.  The hashbrowns were tasty at the cabin, but they did not get as crispy as they do at home in my skillet. They also had to be watched way more closely as the cooking heat did not seem to be consistent on our electric range. At home I can walk away from my gas stove for a few minutes and know things will not burn, at the cabin I can not. Keep this in mind if you decide to try this recipe.

Leftover sweet potato hash with pecans used as an omelet filling

Sweet Potato Hash

3-4 Servings

This is one of my favorite breakfast sides to make. I usually make it for myself once a week. Because it makes a few servings, I then have leftovers for the next couple of days. On the first day my favorite way to eat it is as a side, or on top of spinach with crumbled bacon and a couple of fried eggs also on top. On the following days I love it as a filling in a 2 egg omelet.

Ingredients:

-1 Large or 2 small sweet potatoes, diced 

-1 Large or 2 small white potatoes, diced (if you are avoiding white potatoes, use more sweet potatoes)

-1 Small onion, diced

-1/4-1/2 Cup chopped pecans

- Garlic salt to taste (optional)

- 1-2 Tablespoons cooking fat (bacon fat is delicious!)

Directions: 

-In a large skillet heat the cooking fat over medium heat until melted, then add onions and both kinds of potatoes. Move around to coat everything in the cooking fat.
-Cover and let cook for 5 minutes. This helps steam the potatoes and also keeps the cooking fat from splattering.
-Uncover and stir. If your potatoes have softened and are starting to brown, leave off cover so they can continue to brown (a splatter screen is handy here).
-Season with garlic salt ( if using). Cook a few more minutes, then add chopped pecans. Stir, continue cooking until potatoes are desired crispness. Watch the hash carefully at this time as the pecans and sweet potatoes can burn easily. 

Enjoy!