"Everyone knows that next-day sweet potatoes are the best! When I'm making my Thanksgiving casserole, I always cut up a few extra sweet potatoes so that I have leftovers to make the hash in the morning. Save the sweet potato peels for the Pho-Style Stock!"Author:
6 cups leftover roasted or boiled sweet potatoes, or 3 large sweet potatoes, peeled and cut into 1-inch cubes
6 Tbsp olive oil, ghee or vegetable oil
1/2 red or yellow onion, chopped
4 garlic cloves, chopped, or 2 tsp Purple Stripe Garlic
1 Smoked Star Anise pod
2 tsp Wild Mountain Cumin
Ground Robusta Black Peppercorns, to taste
2 eggs, over-easy (optional)
Bring a large pot of salted water to a boil. Add potatoes and star anise and simmer just until tender. Drain and dry completely with paper towels. (Skip this step if using leftover sweet potatoes.)
Heat 2 Tbsp oil in a large skillet over medium-high heat. Add onions and garlic, and cook until lightly golden, 5-6 minutes. Place in a bowl and season with salt and pepper.
Add the remaining 4 Tbsp oil to the skillet, turning heat to medium, and then add the sweet potatoes and star anise. Cook in a single layer, stirring occasionally, about 6 minutes.
Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, at least 2 more minutes.
Sprinkle with cumin and gently stir in the onion mixture. Serve with eggs on top and garnish as desired.