Japanese Sweet Potato Hash

My friend was telling me about this Japanese sweet potato hash she had at work the other day that was in a light sweet soy sauce and had mayo drizzled over the top. And given my love (and hoarding) of sweet potatoes, of course I had to try to make it with my own twist. I paired it with arugula because I love the contrast between the sweet + savory hash with the bitterness of the greens.

While I love all sweet potatoes, these last few months I’ve been especially fond of Japanese sweet potatoes which are starchier and creamier in texture. Usually I just roast and eat them whole for breakfast, snacks, dinner, dessert… 😇

I used:

• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 5 small Japanese sweet potatoes, cubed small
• 3 eggs
• Arugula
• Kewpie mayo
• Sriracha
• Furikake
• Sauce: soy sauce, mirin, sesame oil (~3:2:1 ratio)

To make:

• Toss cubed up sweet potatoes with olive oil, salt, and pepper, and roast in the oven at 400 for 40 minutes, giving them a shake halfway
• Heat up a pan with some oil over medium heat and saute onions and garlic until onions are translucent
• Add in the roasted sweet potatoes and season with soy sauce, mirin, and sesame oil and toss to spread out the sauce evenly
• Create divots in the pan for your eggs and crack your eggs in
• Cover with lid until eggs are cooked until desired consistency
• Top with arugula and drizzle with kewpie, furikake, and sriracha