Sweet Potato Hash Source: Burt Wolf*s Local Flavors, Chicago Yield: Serves 6 Recipe courtesy of Chef Robert Childers, House of Blues, Chicago, IllinoisRECIPE INGREDIENTS 1 1/2 pounds sweet potatoes, peeled and 1/2-inch diced2 tablespoons salted butter2 tablespoons vegetable oil1 cup 1/2-inch diced onion1 cup 1/2-inch diced celery2 cloves garlic, minced1 cup 1/2-inch diced red bell pepper 1 cup 1/2-inch diced green bell pepper 1/4 teaspoon crushed red pepper flakessalt and freshly ground black pepper DIRECTIONS Place the diced potatoes in a medium pot, cover with 2 inches of cold water, and generously season with salt. Over high heat bring to a boil, reduce the heat to medium, and simmer for 5 minutes. Drain and set aside. In a large non-stick skillet over medium heat, melt the butter and heat the oil. Add the onion and celery and cook for 10 minutes, until the onions are soft. Add the garlic and continue to cook for 3 minutes, stirring constantly. Add the red and green peppers, and red pepper flakes, and continue to cook for 5 minutes. Add the potatoes and cook until they are just heated through, about 1 minute. Season with salt and pepper to taste. Serve hot. Recipe reprinted by permission of . All rights reserved. Date Added: 01/01/2008 Nutrition Facts per Serving Yield: Serves 6 Calories:216Fat. Total:9gCarbohydrates, Total:36gCholesterol:10mgSodium:98mgProtein:3gFiber:5g% Cal. from Fat:38%Fat, Saturated:0g __._,_.___
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