Sweet Potato Veggie Hash

Fall is a great time for root vegetables and one of my favorites is featured in this veggie side dish. We are so much into comfort foods during the colder months that I feel it is important to get a lot of veggies in the mix.  People generally use sweet potato and yam interchangeably though they are different.  Sweet potatoes are more of a light brown with yellowish-brown inside and yams are dark brown/reddish brown with orange inside.  Since yams are easier to come by typically that is what I like to use.  This hash is a great mix of nutrient packed veggies that is not heavy like a typical potato hash would be.  Here it is lightened up by using extra virgin olive oil and refreshing lemon!

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Medium Onion, diced
• 2 Stalks Celery, diced
• 2 Medium Sweet Potatoes (Yams), peeled and diced
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Pepper
• 2 Ears Corn, kernels removed (or about 1 ½ Cups of frozen)
• 1 Large Zucchini, diced (I like to remove the seeds so it’s not too watery)
• 1 Lemon, zested and juiced
• 2 Scallions, chopped

First: heat oil over high heat and add onion, celery, and potatoes; add salt and pepper; cook for about 3 – 5 minutes, until sweet potatoes start getting tender.

Second: add the corn, zucchini, lemon zest, and lemon juice; cook for another minute.

Finally: add scallions and taste for salt.  Eat your veggies!  NOTE: I wrote this so that the zucchini and corn still have a little bite to them as that is what I prefer.  I think it provides more texture and freshness…if you like your veggies soft just cook it a bit longer. 

It is always nice to have something that comes together so quickly.  This makes a great side dish.  I have even been known to make it a meal by throwing some beans in the mix and serving it on quinoa or rice.  I love this and it’s great to feel good about what you eat and enjoy it at the same time.  You will love this!