Sweet Potato Hash

This hash is made with a combination of redskinned potatoes and sweet potatoes—both of which have been cut into small, even cubes. Have your butcher slice the Canadian bacon thicker than the usual packaged variety, about 1⁄2 inch thick. Sweet potatoes break down easily, so stir the hash just enough to keep it from sticking.

3⁄4 pound red-skinned potatoes (about 2 large), scrubbed and cut into 1⁄2-inch pieces

3⁄4 pound sweet potato (about 1 medium), peeled and cut into 1⁄2-inch pieces

4 tablespoons (1⁄2 stick) unsalted butter

1 large onion, diced

1 large green bell pepper, cored, seeded, and finely chopped

3 garlic cloves, minced

1 pound Canadian bacon, cut into 1⁄2-inch cubes

2⁄3 cup chicken or vegetable broth

2 tablespoons vegetable oil

1⁄4 pound fresh spinach leaves, stemmed and coarsely chopped

1 tablespoon apple cider vinegar

Freshly ground black pepper to Taste

• Place the potatoes in a pot, cover with cool water to a depth of 1 inch, set over high heat, and bring to a boil. Reduce the heat and simmer for 5 minutes. Drain in a colander set in the sink.
• Melt the butter in a very large skillet, preferably nonstick, over medium-low heat. Add the onion and bell pepper; cook until soft, about 4 minutes, stirring frequently. Add the garlic and cook for 15 seconds.
• Add the Canadian bacon and cook, stirring constantly, for 1 minute. Add about 1⁄2 cup of the broth, the partially cooked potatoes, and the vegetable oil. Reduce the heat to very low and cook, stirring frequently but gently, until the broth has been absorbed and the potatoes are starting to get tender and a little crispy, 10 to 12 minutes.
• Stir in the remaining broth, the spinach, and vinegar. Cook until the spinach wilts, about 2 minutes; season with pepper as desired. (The hash can be made in advance: cool to room temperature, place in a baking dish, cover, and refrigerate for up to 2 days; reheat, covered, in a preheated 350°F oven for 10 minutes.)

Makes 6 main-course or 10 side servings