30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Sweet Potato Hash With Hazelnuts
A luxurious sweet potato hash cooked in duck fat and finished with a hazelnut brown butter sauce. This dish features parsnips for added complexity and a sprinkle of flaky sea salt.
Total Time
60
Yield
4
Calories
420 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large Skillet, Small Saucepan, Baking Sheet, Cutting Board, Knife •
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Instructions
Toast Hazelnuts in a dry skillet over medium heat for 5-7 minutes, until fragrant and skins begin to crack. Transfer to a clean kitchen towel and rub off as much skin as possible. Roughly chop.
Melt Butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Add chopped Hazelnuts and cook for 1 minute more. Remove from heat and set aside.
Heat Duck Fat in a large skillet over medium heat.
Add diced Sweet Potatoes and Parsnip to the skillet. Cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and slightly browned.
Add finely diced Shallot and minced Garlic to the skillet. Cook for another 2 minutes, stirring constantly, until fragrant.
