10-Minute Sweet Potato Breakfast Hash

I rarely approach things in the kitchen with any sort of clear plan. I'll know, for example, that I want to do something with chicken or shrimp or that I have to use up that slightly wilted kale, but the majority of it is just improvisation.
This usually works well, but occasionally it means that I do things out of order--starting off with the thing that will be done quickest and then realizing that actually...I might like to cook those potatoes.

And that's how this dish came about, because I was making Eugene breakfast the other day and was nearly finished with the omelet, when I noticed a lone potato in the basket, and thought that homefries might be a nice side.

I didn't have enough time to parboil the potatoes as the eggs were practically done, so instead I diced the potato up into very tiny cubes and tossed them raw into hot oil. They cooked quickly and I was then able to spice them up.

Instead of onions, I diced scallions and stirred them through the warm potatoes. It was just enough to add that onion-y bite, but without having to dice and saute an onion.

And there I had it--a delicious potato side dish in less than 10 minutes.

The photos and recipe here are for a version of this dish made with sweet potatoes, but you can also use regular potatoes, too.

Add some toast and eggs, and you've got a fabulous breakfast ready in mere minutes.

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10-Minute Sweet Potato Hash
Serves 2

Ingredients
Grapeseed or vegetable oil
1 large sweet potato
Kosher salt
Black pepper
2 scallions, finely sliced (green and tops of whites only)
Creme fraiche, for serving

Directions
Cover the bottom of a large skillet with about 1/4" of oil and heat over medium heat until oil is hot.

Scrub the sweet potato and dice into small 1/4" cubes (do not peel).

Add the diced sweet potatoes and stir to coat in the oil. Fry about 5 minutes, stirring occasionally, until all the potatoes are cooked through and tender. Remove from heat and stir in scallions.

Season generously with salt and pepper, then serve topped with creme fraiche.