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Sweet Potato Hash with Apples, finished with St. Germain Elderflower Liqueur

Posted on | January 21, 2009 | 4 Comments

I’ve received a few requests lately to add a vegetarian recipe to Recipe Play, so here it goes…

I was in a creative mood this evening, as you can see above, and wanted to play with some available flavors.

As always, this time of year, I had several sweet potatoes and apples on hand, as well as a bag each of frozen tater tots and corn.

But what to do. Sweet Potato Hash sounded fun, so I threw this together in about 20 minutes. First I shredded up the tater tots and frozen corn, diced and sauted the onion and incorporated that along with the rosemary, red pepper, a glug of olive oil and a bit of Mr. P and Mrs. S.

I sauteed the mixture in the pan until it browned up, and then added chunks of sweet potato, which I’d cooked for 4.5 minutes in the microwave and then skinned and cubed. After the sweet potato started to brown, I poured in a glug of the stock and continued to cook as I dealt with the apples.

Half and core the apples and then three quarters into thin slices. top with a bit of lemon juice to keep from browning.

Remove the sweet potato hash from the heat and use a shallow ramekin or other dish to create the bottom half of the stack. I used the lid from a cous cous jar. What can I say…i couldn’t find my ramekins.

After the first stack, place thinly sliced apples on top so that the skin follows the round curves of the stack. When you’ve got the first layer covered, repeat sweet potato stack using whatever dish, lid, jar, you’re using.

Add another layer of apples on top, leaving the middle open.

Dice the remaining quarter of apple, add a bit of thyme. Add a glug of liqueur to a pan and cook on high heat until it starts to bubble. As it starts to bubble, add the diced apples and thyme and stir as the mixture becomes a syrup. Remove from the heat and spoon some of the mixture on top of the stack in the middle that you’d left open. Spoon a bit of the apple-elderflower syrup on top and spoon the rest out over the base.

I could have probably added an egg, and, had I gone non-veggie, some leftover pork loin. But it turned out pretty well and would be fab for a Sunday brunch or fun afternoon snack.

• Tater tots
• 1/2 Onion, diced
• Frozen corn
• Rosemary
• Thyme
• Red pepper flakes
• 1 apple
• 3 small sweet potatoes
• Chicken stock
• St. Germain Elderflower liqueur

I received the St. Germain for my birthday, note this area of the site, which describes the delicate nature of the harvesting process.

More later

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