There’s nothing that sparks unadulterated joy in me quite like discovering a new and delicious ingredient to cook with, and a recent trip to Wegmans at Glen Mills flickered my dampened creative embers, as I was investigating their humble potato offerings no less. Ever tasted a purple sweet potato? I hadn’t, and so began my little culinary potato-venture.

I am, as most cooks are, super familiar with the basic varieties of potato and rotate Russets, reds, fingerlings, Yukons, yams, and sweet potatoes throughout my regular menus with ease.

However, every once in a while, I will discover a new variety or shade of potato, such as the purple sweet potato, and straight away I am whisked into a whole new world of wonderfully inspiring flavors. Purple sweet potato, much like white sweet potato, is slightly less sweet than the orange variety and irresistibly gorgeous!

Ideas instantly began bouncing around inside the mind of my inner cravings, like Purple Mash with Pecan Crusted Salmon in a Dijon Dill Sauce or Purple Gnocchi with Caramelized Mushrooms in a Rosemary Cream Sauce or Chipotle Turkey Burgers with Purple Sweet Potato Fries. Oh how I relish the endless possibilities from one single, purple potato!

Sometimes however, it’s also nice to spice up an old favorite with a splash of something new, like this purple hash recipe. Potato hash is a no-fuss, quick meal I’ve whipped up in a flash for a solo brunch or dinner dozens of times, but it’s the first time I ever made it purple! This recipe is easy, delicious, and simply gorg! Serve it with a side salad and/or poached egg for a complete meal.

Full disclosure: I shamelessly impulse buy at groceries, as I’m helplessly lured in by vibrant colors, like a fat, old fish on a hook, but I have experience with a wider range of healthy vegetables because of it (or at least that’s my unapologetic excuse anyway ha!).

Ingredients

1 sm/md sized purple sweet potato, washed, skin left on, and cubed

1/2 sweet onion, diced

1/4 tsp toasted fennel seed, crushed

1/4 tsp red pepper flakes, or to taste

1 tbsp oil or fat of choice

salt and pepper to taste

1/2 cup raw spinach

1/4 cup baby arugula

2 tbsp slivered radish

Method

In a cast iron skillet over med high flame, heat the oil until just shimmering. Add in the onions and fennel seed, a generous pinch of salt and black pepper and then continue to saute until the onions are just translucent, about 3 – 5 minutes. Add in the purple sweet potato, another round of salt and black pepper, and continue to saute, stirring occasionally, until the potatoes are tender and begin to caramelize around the edges. Taste and adjust seasonings as needed. Transfer the purple sweet potato hash to a bowl and garnish with the raw spinach, arugula, and radish. Top with a poached egg, if using. Serve immediately.