Thanksgiving is right around the corner! Have you started planning your menu yet? I love making side dishes that are full of familiar flavors, but not necessarily the traditional sides that friends and family are used to eating every Turkey Day. Some might call this blasphemy, but what do you expect when you invite a food blogger to the party? Anywho, I thought this Sweet Potato Hash with Sage Brown Butter made for an awesome savory breakfast as well. Just top it off with a poached egg …or 3!
I’ve never been the biggest fan of stuffing (blasphemy again!), but if you’ll have gluten-free or anti-stuffing guests, this could be your winning substitution. The sage brown butter makes this much more special than your average hash and brings that signature sweet nuttiness that only browned butter can.
Even if this simple dish doesn’t earn a spot on your Thanksgiving table, you should just go ahead and make some sage brown butter anyways. It’s delicious and is the ultimate fall bread spread 😉
Sweet Potato Hash with Sage Brown Butter
- 5 cups sweet potato, chopped into <1/2" pieces (630 grams)
- 2 cups celery, chopped (270 grams)
- 1 large shallot, chopped
- 1/2 cup 50% less sugar dried cranberries (40 grams)
- 2 tbsp grass-fed butter (1 oz)
- 1 tbsp sage, chopped
- 1 tsp Flavor God Garlic Lover's Seasoning
- 1/2 tsp olive oil
Brown the butter by adding butter to a very small pan over medium heat. Melt butter and allow it to come to a boil. The butter will get frothy, then the froth will begin to subside (after about 5-7 minutes). At that point, add the sage and keep a close eye on the butter and watch for brown flecks to begin to appear in the butter. After the flecks appear, wait a minute or two longer for the liquid to develop a brown color and nutty aroma. Remove to a small dish to cool, leaving most of the brown flecks in the pan (you can strain it if desired). Set aside.
Heat a large cast iron skillet over medium-high heat and add olive oil until hot. Add shallot and sauté until fragrant, about 1-2 minutes.
Add sweet potato and toss to coat with oil. Add 1-2 tbsp of water to the skillet, then cover and allow sweet potatoes to cook down for about 10 minutes, tossing every few minutes.
Add celery, dried cranberries, and Flavor God seasoning to skillet, re-cover, and continue cooking down for about another 10 minutes or until sweet potatoes are fork tender, but not mushy. Stir every few minutes to evenly cook.
Remove skillet from heat and toss with sage brown butter before serving.