Recipe Book


The Tastes of Sophia's Kitchen


Sweet Potato Hash

Breakfast

Ingredients

  • 2 large sweet potatoes, peeled and cubed into 1-inch cubes
  • 6 tablespoons olive oil, divided
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup green onions
  • 2 cloves garlic, chopped
  • 2 teaspoons smoked paprika
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.

  2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.

  3. Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

Notes

This hash was the breakout hit with my family over Christmas 2016!

Michael recommends using a cast iron skillet and serving with an egg on top (overeasy or sunny-side up) for best results.

Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/sweet-potato-hash-recipe.html


Mom's French Onion Soup

Soup

Ingredients

  • 3 onions, sliced very thin
  • 1/4 cup butter or margarine
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoon flour
  • 1 quart beef stock (substitute for 4 beef bouillon cubes mixed with 4 - 4.5 cups of boiling water)
  • 1/2 cup dry white wine or dry vermouth
  • Dried or toasted french bread
  • Provolone cheese

Preparation

  1. Saute onions in butter in a covered skillet until soft.

  2. Uncover and add salt and sugar - cook 15 minutes.

  3. Stir in flour and cook 3 more minutes. If you are using a slow cooker, transfer the onions to the slow cooker.

  4. Add beef stock & wine to the onions in the pot. Tip: If you are using a slow cooker, deglaze the pan with the beef stock and wine before adding the mixture to the onions in the slow cooker.

  5. Cook over medium heat 3 to 5 hours.

  6. Fill soup bowls. Top w/toasted bread and cheese.

  7. Place under broiler for 2 to 3 minutes or till cheese is brown and bubbly.

Notes

LOUIE'S INSIGHT'S --

  • Can be made in a crock pot or on the stove
  • The lesson I learned with 'cooking' 3 to 5 hours is to have the stove setting as low as possible. You do not want the soup to evaporate away! In college, a friend was making and after 4 hours all that was left in pot was onions and about a cup of liquid -- obviously boiled away ;-(