What’s better than sweet potato hash?

Sweet potato hash with fried eggs!

If you’ve got a food processor, this sweet and savory plate o’ carbs can be in your craw in 10 minutes. With a few simple mods, you can transform this side dish into a fast, complete meal: top it with a couple of fried eggs for breakfast or mix in some cooked meat (or bacon!) for a hearty supper. Feel free to adjust the seasonings — just make it already.

Ingredients (serves 2)

For the hash:

• 1 large garnet yam (I use the term yam and sweet potato interchangeably)
• 1 big pinch of kosher salt
• Several turns of freshly ground black pepper
• A few shakes of garlic powder
• A couple of dashes of onion powder
• A sprinkle of dried herbs (I used Penzeys Parisien Bonnes Herbes)
• 2 tablespoons fat of choice (I used lard)
• Aleppo pepper (optional)

Grab a yam or seven, depending on how many folks you’ll be feeding.

Peel and cut the yam lengthwise so the slices fit in the feeding tube of your food processor.

Attach the julienne slicer blade to the machine and shred the yams.

You can grate the yams by hand but the risk of maiming yourself goes upexponentially.

Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and  onion powders, and dried herbs.

You can definitely substitute fresh alliums and herbs if you’ve got them. Taste the mixture and adjust the seasoning.

Heat the fat in a large cast iron skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes/yams.