What a better way to kick off fall than with a recipe that contains two of my favourite fall ingredients – sweet potatoes and apples! For me, this is fall comfort food – easy and rustic. I think that is one of the things I love most about fall. The fall harvest brings us produce filled with warm, soothing colours that cheer up the cooler days (thankfully we haven’t had much of those yet). Although I do love summer, I cannot wait to begin experimenting with all the fun fall foods – from soulful stews to warmly spiced desserts.
This hash is a good kick off to fall – it’s comforting, filling and has the perfect balance of sweetness. It’s very simple to pull together and can go with any meal. This would be a great side to go along with your favourite cut of pork. I decided to go with more of a brunch feel and baked some eggs right on top – why dirty another pan, right?
One large sweet potato, peeled and diced
Half large onion, diced
Half red bell pepper, diced
A few cloves of garlic, peeled and crushed
A few springs of thyme and rosemary
Two apples of your choice, diced – I used gala
Salt and pepper
Heat up a cast iron skillet or your favourite heavy duty pan. Add a few tablespoons of olive oil to coat the bottom of the pan. Add in your sweet potatoes, onion, bell pepper and garlic. Season with salt and pepper. Add your springs of thyme and rosemary. Let the mixture cook until the sweet potatoes are cooked through, about 15-20 minutes. Add in your apples and sauté until they are warmed. I like to really let the hash brown and develop a nice caramelized flavour – it really contrasts the sweetness of the potatoes and apples.