Sweet Potato Hash with Winter Greens, Pancetta, and Seared Scallops
13Life is funny.
We strut, and stride, and march along, desperate to be sure of where we’re going, but so often secretly waiting for the wind to come along and steer us in the right direction. Mistakes take us by surprise and may humble or inspire, but often, without our even knowing, they become the new compass from which we guide ourselves.
[How is THAT for a pile of mixed metaphors…geeeez louise, get this woman to English Majors Anonymous!]
Sweet Potato Hash served on a Bed of Winter Greens with Pancetta and Finished with Caramelized Scallops and a Spicy Remoulade
Such was the case with this dinner, thrown together in less than 30 minutes, and ultimately the result of my Pommes Paillasson (or potato pancake if you’re not feeling fancy and French) cooking beautifully and then absolutely wiping out when I tried to flip it out of the pan one last time. The scallops were done, the greens were wilting, and I suddenly had a mess on my hands. I decided to instead turn this into a Sweet Potato Hash via adding the disintegrated potato back to the pan, turning the heat to high, and rapidly chopping it together. The result was a surprisingly spectacular dinner and a good reminder that sometimes, maybe every just now and then, things happen for a reason.
Sweet Potato Hash served on a Bed of Winter Greens with Pancetta and Finished with Caramelized Scallops and a Spicy Remoulade
Not bad for thirty minutes…
Serves 2
2 sweet potatoes, peeled and coarsely grated (a food processor makes this a breeze
5 TB Butter
1/2 cup pancetta, if you can’t find, bacon is fine, use about 4 slices
1 bunch rainbow chard, washed, greens thinly sliced, stems discarded
1 cup bay scallops, dry packed
- In a 12-inch non-stick pan melt 2 TB butter over high heat until the foam subsides. At the shredded potato and reduce to moderate. Press firmly to make a round pancake in the pan. Cook over moderate heat until golden brown, 12 minutes.
- Meanwhile, in a second skillet, cook the bacon until nearly done and beginning to crisp. Remove the bacon to a paper towel lined plate and remove excess bacon grease from pan, leaving about 1 TB in there.
- Once the first side of the potatoes are done, gently slide onto a plate. Add another 2 TB butter to pan, return to high heat until the foam subsides. Using a second plate, flip the potatoes and then gently slide back into the pan over moderate heat. Cook another 12 minutes until golden brown on second side.
- When you are about 5 minute out on the potatoes, add the greens and the bacon to that pan, and saute over medium heat until just beginning to wilt.
- In a third non-stick pan, add the final TB butter, and melt over high heat. Add the scallops in, and cook over high heat (a splatter guard is virtually essential for this), tossing occasionally until nicely caramelized.
- As the greens and scallops are finishing, and once both sides of the potato pancakes are golden, coarsely chop up over high heat to finish the hash.
- To plate, divide the greens and bacon among two plates, using a 1/2 cup metal measuring cup, tightly pack half the hash, and then flip onto the greens, scatter half the scallops, and finish with a Spicy Remoulade.
- Serve immediately.
Spicy Remoulade:
- 1/3 cup mayonnaise
- 1 garlic clove, finely minced
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon Sriracha hot sauce
- 1/2 tablespoon Dijon mustard
- 1 tablespoon parsley, finely minced
- 1 tablespoon, capers, finely minced
Combine all ingredients, season to taste.
Category 30-Minute-Meals, News, Seafood | Tags: caramelized bay scallops, pancetta, spicy remoulade, Sweet potato hash, winter greens
I love when dishes like this happen by accident!
No kidding! Forget planning everything out sometimes…every now and then we need to just roll with it!
Looks gorgeous… and sweet potato hash must taste yumm! 🙂
The sweet potato hash really was good, especially with the greens, remoulade, and scallops. And, sweet potato has a much lower water content, so you don’t have to squeeze the water out once you’ve shredded, which is one of my least favorite activities!
I love happy accidents especially in the kitchen…its when your creativity is stretched the most. Instead of seeing an accident or mistake you see a new opportunity. A new idea that may be just as awesome if not more than the original intention.
See, Keisha…that’s what I was trying to say, but you definitely just articulated it much more eloquently.
One of the things I love most about accidents is that it does result in you doing something different than you normally would…forces you to get out of the rut.
Let’s see what else I can botch in the kitchen this week! 🙂
Erina, I absolutely love your new site!! So impressive Woman! Ok, now you’ve motivated me to get off my behind and get my site moved.
Love, love your sweet potato hash! Beautifully delicious (I know that’s not correct English but I love that term) and makes me want to reach in and take a big bite! Love the addition of the scallps too. These are the kinds of recipes I love. You’re makin’ me hungry! 🙂
Thanks darling! I’ll send you the info for the folks that did the site work…they were great.
So fun to spend Saturday morning with you…such a treat! What are you making for your Round 2 today?! Good luck!!
Thanks Erina! I prepared my Brie and Apple Stuffed Chicken with an Apple Cider Pan Sauce. Simple but full of fall flavors. It was an interesting day. I’ll have to email you details.
Hugs to you and let me know if you need anything for your recipes. You will be so fantastic in the Kitchen Circus!!
Hey, it’s ok–mess is one of the most delicious foods. 🙂 I love the sweet potato and hearty greens combination!
Thanks Eileen! Cooking down greens is really the only way to stay on top of them if you ask me. Otherwise I find my fridge is taking over with kale, and chard, and the like!
LOVE it!? Sortof reminds me of rosti;))). I love the idea of making a rosti with sweet potato!
I’ve been in a similar sticky (ha ha) situation, but without your ingenuity! The sweet potatoes and scallops sound delicious, but the spicy mayonnaise has captured me. Sriracha — yum.