Sweet Potato Hash with Sage Brown Butter
Servings: 4 servings
Calories: 253kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 253kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Cholesterol: 15mg | Sodium: 224mg | Potassium: 791mg | Fiber: 7g | Sugar: 17g