Sweet potatoes are not native to Japan, but they've been cultivated here for at least 400 years, resulting in unique hybrids that are exceptionally delicious. Japanese sweet potatoes typically have red or purple skin with yellow, starchy flesh that is incredibly sweet. Traditionally, they're roasted whole, added to soups like Tonjiru, or turned into sweets like Daigaku Imo. But their versatility extends far beyond these classics—they also make fantastic French fries and hash browns.
Because of their starchy texture, Japanese sweet potatoes make the perfect substitute for regular potatoes. I like including a generous amount of dry-cured ham (like Prosciutto or Jamon Serrano) to balance the sweetness of the potatoes while seasoning them.
By steaming them along with onions and ham, the tubers become soft and fluffy on the inside, and the time together with the other ingredients allows their flavors to meld. Once everything is cooked, it's just a matter of adding a bit of oil to caramelize the ingredients, giving the hash a delightful flavor. The ham crisps up, too, creating a wonderful contrast of textures and tastes.
Pair it with a poached egg or onsen tamago for a decadent breakfast, or serve it alongside a juicy steak or a light summer salad for lunch or dinner.
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Units
Ingredients
- 400 grams Japanese sweet potatoes cut into ½ inch cubes
- 100 grams onions cut into ½ inch dice
- 75 grams dry-cured ham cut into ½ inch dice
- ⅓ cup water
- 2 tablespoons olive oil
- Black pepper to taste
Instructions
- Fill a large bowl with water and add vinegar or lemon juice to make it acidic (this will keep the sweet potatoes from oxidizing).
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Wash and scrub 400 grams Japanese sweet potatoes. Trim both ends off each one and then cut them into ¾-inch cubes.
- Add the cut sweet potatoes to the bowl of water.
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Drain and rinse the sweet potatoes, then add them to a nonstick skillet along with 100 grams onions, 75 grams dry-cured ham, and ⅓ cup water.
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Cover the pan with a lid and bring the water to a boil over high heat. Reduce the heat to maintain a steady stream of steam escaping from the lid, and steam the potatoes for around 7 minutes (or until a toothpick easily passes through them).
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Remove the lid and boil off any remaining water.
- Add 2 tablespoons olive oil and pan-fry the sweet potatoes until they’ve browned on one side.
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Toss the potatoes in the pan to redistribute and brown again before repeating. The goal is to caramelize about half of the surfaces of the sweet potatoes and get the ham to crisp.
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Season with Black pepper to taste, and garnish the sweet potato hash with chopped herbs like flat-leaf parsley.
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