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1. Combine the seasoning mix ingredients
in a small bowl.
2. Peel the sweet potatoes. Grate 2 of them,
using the largest hole in the grater, and chop the third
one into 1/2-inch pieces. Set aside.
3. In a heavy 12-inch nonstick skillet, heat
the vegetable oil over high heat just until it begins to
smoke, about 3 to 4 minutes. Add 2 cups of the onions and
cook, stirring frequently, until they are translucent and
beginning to brown on the edges, about 6 minutes. Add the
ham, two thirds of the grated sweet potatoes, and the seasoning
mix; stir well; then cook for 3 minutes.
4. Stir and scrape to loosen the brown bits,
then add the remaining 1 cup onions, the remaining grated
sweet potatoes, the diced sweet potatoes, garlic, orange
zest, and 1/2 cup of the stock. Stir and scrape the skillet
bottom, then bring the mixture just to a boil. Reduce the
heat to medium and cook for 3 minutes. You will see that
the sweet potatoes are beginning to soften and lose their
bright orange color, while the orange zest adds the distinctive
sweet flavor and aroma of citrus, a natural complement to
sweet potatoes. Here the heat is fairly intense, apparent
on the roof of your mouth. Add 1 cup of stock, then stir
and scrape the skillet bottom. Continue to cook, stirring
and scraping every 2 to 3 minutes, until the liquid evaporates
and the hash becomes a rich golden brown, about 25 minutes.
If, during this 25 minutes, the hash becomes too dry and
starts to stick hard, add another 1/2 cup of stock. Increase
the heat to high and cook, turning the hash frequently and
spreading it over the pan bottom until it turns a medium
brown, about 5 minutes.
Serve hot.
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