A glorious vegetarian hash, even if served with a sunny-side-up or poached egg. Simply wonderful, rich flavor and always a pleasure. The textures and combination of vegetables yields outstanding results.

Sweet Potato and Edamame Hash
Serve this as a side dish or main course. Great with a poached or sunny-side-up egg.
Recipe type: Main, Vegetarian, Breakfast, Side Dish
Serves: 4 to 6
  • 4 sweet potatoes, peeled, 1/2-inch dice
  • 3/4 Cup olive oil, divided use
  • as needed salt and white pepper
  • 1 pound frozen shelled edamame, thawed
  • 1/4 pound butter
  • 1 Cup Brown-Sugar Soy Sauce, recipe follows
  • 1 Cup pea shoots or pea tendrils
  • Brown-Sugar Soy Sauce
  • 1 pound brown sugar
  • 10 garlic cloves
  • 3 Cups soy sauce
  • 2 Cups grapeseed oil
  1. Toss sweet potatoes with ¼ cup olive oil; season with salt and white pepper. Bake at 375 degrees F for 20 to 30 minutes, until soft but not falling apart. Reserve.
  2. Season edamame with salt and white pepper.
  3. Combine remaining 1/2 cup oil with butter in hot saucepan over high heat; cook until foaming. Add edamame; sauté 2-3 minutes. Add baked sweet potatoes; sauté 2 minutes.
  4. Add Brown-Sugar Soy Sauce; bring to boil. Let mixture reduce for 1 minute, then add pea shoots and cook until just wilted.
  5. Serve immediately.
  6. Brown-Sugar Soy Sauce
  7. Combine brown sugar, garlic and soy sauce in blender. Purée 1 minute, then slowly add oil. Blend until smooth; reserve.
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