Sweet Potato & Greens Hash with Smoked Wagyu Beef Brisket
by Chef Maggie Perkins
2 T grapeseed oil
1 small bulb garlic, cloves peeled
2 medium sweet potatoes, cut in matchsticks (Johnson’s Backyard Garden or Fruitful Hill Farm)
4 oz Mum Foods smoked Wagyu beef brisket, chopped (Winters Family Beef)
8 cups loosely packed seasonal greens, like arugula, endive, turnip greens, beet greens, mustard greens, young spinach, frisée, or other braising greens, or a combination of any or all. (A.Y. Raam, Johnson’s Backyard Garden, or Bernhardt’s Farm)
sea salt & freshly-ground black pepper
In a heavy skillet over medium heat, bring grapeseed oil to a shimmer. Add garlic cloves and stir frequently, infusing oil slowly until cloves are golden. Remove and reserve.
Add sweet potato to skillet, stirring frequently and cooking until slightly tender, about 10-15 minutes. Add the chopped, smoked brisket to the sweet potatoes, tossing to mix. One cup at a time, add chopped greens, stirring to wilt, and adding another cup until all fits in the pan.
Return garlic cloves and to hash. Salt and pepper to taste. Cook until tender. Serve warm.
Photo Credits: Maggie C. Perkins, of Notes from Maggie’s Farm.