Japanese Sweet Potato Hash

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.