3 small sweet potatoes (washed and peeled)
4 small potatoes (washed, not peeled)
3 t butter divided (i use no salt added)
1/3 cup canola oil (enough to coat the bottom of pan but not to cover potatoes)
3 T ketchup
2 t yellow mustard
3 T worcestershire sauce
1/2 cup diced onions
1/2 cup diced green or red bell peppers
In a nonstick skillet, heat 1 t butter and canola oil till butter bubbles. At this point, if you are using peppers and onion, saute them now.
Dice potatoes into bite size pieces and place in oil
Cover with a lid and let cook for about 15 minutes, stirring once at halftime.
If your potatoes are breaking apart, that means you are doing it correctly. They sweet potatoes will break first. You want this to happen, it makes it have a creamy kind of texture. If you potatoes are not starting to break up, cook about 5 or 6 minutes more.
Take lid off and let potatoes start to crisp up. 10 minutes or so...
Add 2 t of butter (optional)
Add ketchup, mustard and worcestershire sauce. Cook for another 3 to 4 minutes to heat ingredients through! This is my version of sweet potato hash! I hope you enjoy!!