Recipes Collection

Purple Hash

60 minutes Difficulty:


  • 3 lbs purple sweet potatoes
  • 3 portobello mushrooms
  • 2 cloves of minced garlic
  • 1 teaspoon minced rosemary
  • 1/4 teaspoon of fennel
  • 2 tablespoons of olive oil
  • 1/4 cup of chopped chives
  • 1 teaspoon of salt
  • A few turns of fresh cracked pepper

Bechamel Sauce

  • 1/4 cup cashew
  • 1/2 cup of water
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of minced garlic
  • 2 tablespoons of olive oil
  • A few turns of fresh cracked pepper

Prep Work

Cashew Sauce: In a blender, add cashew and water. Let side for 20 mins. Then, add all ingredients until silky smooth. The blending will roughly take about 5 minutes.


Peel and cut potatoes into 1 inch cubes. Then grab a 6 quart stock pot and boil the purple sweet potatoes for 8 – 10 minutes. Strain potatoes and air dry on a cookie sheet. Remove the stem and the remaining inside of the portobello mushrooms. In a hot sauté pan, dice the mushrooms into 1 inch cubes. In the sauté pan, cook the mushrooms with garlic, fennel, and rosemary with a pinch of salt and pepper. After the mushrooms have become slightly caramelized, set aside for further use. When the potatoes are ready and dry, in a separate sauté pan, brown the potatoes in olive oil. While potatoes are browning, toss in chives and salt with some pepper. Then add cooked mushrooms to potatoes and mix together. Plate and drizzle bechamel sauce onto the potatoes and enjoy.

Serving: 5