A little while ago, I decided to Challenge myself by joining the Spiked Challenge from: That Gal Cooks, and The Frugal Foodie Mama. The challenge this month was to use Spiced Rum in an innovative way, and boy do I think we fit the bill with this one. The minute I signed up for the challenge I knew that I wanted to have a spiced breakfast treat, and boy I can tell you that this dish was the kind of breakfast of which the Captain could be proud. It tasted of utter deliciousness.
We started with the typical ingredients for hash, or well at least of the sweet potato variety. We used everything but the kitchen sink. Okay, I might be exaggerating a little since we still have things left in the fridge. You’ll be thankful that I didn’t try and add raspberries to this mix. Although they would be tasty in rum. Pictured above are: mushrooms, onion, red and yellow bell peppers, and for a little bit of fanciness pancetta. We did not wear our fancy clothes though. Although Love says he did, but if you had seem him you might not agree!
We started out with two pans, a little bit of rum, and our first ingredients. I let Love deal with the potatoes, because he’s a good peeler. I also knew they would take a bit longer to cook than the other ingredients so I even let him put them in pan first. I started with the onions so that they could sweat a bit and pick up the flavor from the 1/6th c of rum I started with in the pan. I used more rum in the vegetables than he did in the potatoes, because I knew they would absorb the flavor versus just getting glazed in it.
I added one ingredient at a time starting with the white ingredients as you can tell here. I wanted to add the pops of color a little later even though they would also take longer to cook down. Honestly, it ended up perfect and there was only one thing I would change, but we will get to that in a minute. For now, we have the mushrooms and onions cooking down to perfection. I added more rum at this point equally now to 1/3c total.
I added the sweet bell peppers next. Of course at this point, I added another 1/6 c of rum. You can never have enough rum! I swear I’m not drunk from eating breakfast! Love says you shouldn’t believe me. At this point, I kept a close eye on the vegetables in the pan so as to not burn any of the ingredients. I think it worked out pretty well.
Now it was time for the pancetta and another 1/6 c of rum. Now equally up to 2/3 c total. It was about that time when Love pointed out that maybe next time we make this dish we should put the pancetta in the pan to get crispy first then remove it from the pan and cook the rest of the ingredients in it’s flavor, and I wished that I had thought of this. I’ll keep this as a note for next time and of course pass it along for you to try in your own food adventures!
We finally added the potatoes in with the vegetables and let them cook for a little longer. We took the potatoes out of the pan when you could stick a fork through them, but they wouldn’t break. This is also the technique used in making potato salad! Maybe someday I’ll share that family recipe with you, but for now you’ll just have to enjoy Sloshed Saturday!
CAPTAIN MORGAN’S SPICED SWEET POTATO HASH
- 1 medium onion, diced
- 1 c baby bella mushrooms, diced (Love put fungus on the list, but we’ll forgive him)
- 1 c mixed bell peppers, diced (I used yellow and red, but you can use any)
- 2 medium sweet potatoes, cubed
- 1 tbsp butter
- 1 1/2 c of Captain Morgan’s Spiced Rum
- 1. Add butter to pan on medium heat. Once butter is melted add 1/4 c rum and sweet potatoes. Stir occasionally.
- 2. In a separate pan, add 1/6 c of rum and onions to sweat.
- 3. After about 2 minutes add 1/6 c of rum and mushrooms.
- 4. After about 2 more minutes add 1/6 c of rum and bell peppers.
- 5. After about 2 more minutes add 1/6 c of rum and pancetta.
- 6. Cook until pancetta is crisped.
- 7. Add potatoes to finish cooking.
- 8. Add a splash of rum to deglaze the pan before serving.
- 9. (Optional) Add fried egg over hash.