TAMPA (BLOOM) – Margaret Zakarian, President of Zakarian Hospitality joins Gayle Guyardo the host of the nationally syndicated health and wellness show Bloom to share a recipe for white bean sweet potato hash. Margaret is a culinary force who also happens to be married to celebrity chef Geoffrey Zakarian. Geoffrey Zakarian recently introduced an exclusive line of Cookware & Accessories in collaboration with Dash, adding a touch of gourmet elegance to kitchens everywhere.
White Bean Sweet Potato Hash
By Margaret Zakarian | Serves 4
Ingredients:
3 tablespoons extra-virgin olive oil
2 ounces bacon, diced small
1 small yellow onion, diced small
2 cups sweet potatoes, washed and diced small
1 jalapeño, finely chopped, seeds removed, optional or dried red pepper flakes
2 cups canned beans (cannellini, butter, lima or other)
1 bunch of scallions, chopped
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley, plus more for garnish
4-6 eggs
Kosher salt
Cracked black pepper
Directions:
- In a 12” nonstick stainless steel skillet, over medium heat, add 1 tablespoon of olive oil and the bacon. Cook and stir until the bacon begins to render its fat but is not yet crisp, about 3 minutes.
- Add the remaining olive oil, yellow onion, sweet potato and jalapeño. Cook, stirring and tossing occasionally, until the vegetables are softened, and the potatoes are browned and tender, about 10 to 15 minutes. Season with salt.
- Raise the heat to medium-high and add the beans, scallions and thyme. Let the mixture sit in the skillet, without stirring, until the hash develops a crust on the bottom, about 2 minutes. Flip and stir and let it sit until a crust develops again, 2 to 3 minutes more. Stir in the 2 tablespoons of parsley and keep warm.
- Fry 4 to 6 eggs in a separate skillet and top each individual serving of hash with 1 or 2 eggs. Finish with more fresh parsley, salt and pepper.
