Sweet Potato, Apple & Cranberry Hash

I have made several versions of sweet potato hash and I like them all. But this time I was pairing it with pork, so it only seemed right to toss some apples in there too.

Sweet Potato, Apple & Cranberry Hash

Because I microwave the potato cubes for a few minutes first, it really speeds up the cooking process and makes this a quick week night side! This sweet and savory combination is really one of my favorites. I love the smokiness the paprika adds, and the sage just reminds me of the holidays.

Sweet Potato, Apple & Cranberry Hash

       serves 8

2 lb sweet potatoes (about 2 large or 4 small)
2 T walnut oil
1 red onion, roughly chopped
2 red apples, cored and chopped into 1/2 inch cubes
1/2 tsp smoked paprika
1/4 tsp cinnamon
1/3 tsp cloves
1 tsp salt
1/4 C chopped walnuts {or pecans}
1/2 C dried cranberries, divided
Chopped sage

Cut sweet potatoes into 1/2 inch cubes and place in a microwave safe bowl. Microwave on high for 4 minutes, or until slightly softened.

Heat a large skillet over medium heat and add walnut oil. Sauté onion for a few minutes. Add apple and sweet potatoes, stir to coat in oil. Add smoked paprika, cinnamon and cloves and stir. Let the sweet potatoes cook for a few minutes with out stirring. Give everything a quick stir, then leave alone for a few minutes. This should allow the sweet potato cubes to get a nice little crispy char on them. Add the salt, chopped nuts and sage and about half of the cranberries. Cook a few minutes longer, or until the sweet potatoes are tender. Top with additional sage and cranberries.

This would be the PERFECT side dish for Thanksgiving! And don't let this one fool you. It seems like a "dinner" only dish with the sage and salt and what not, but the best meal on earth is BRUNCH so I'll fill you in on the little saying playing over and over in my head.....
"Hash, it's not just for dinner anymore!"



Serve this in the morning with a side of lovely sausage and a heaping mound normal amount of french toast, and Come.To.Mama.

What would you serve this on the side of?