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Tupelo Honey Cafe
by Elizabeth Sims and Chef Brian Sonoskus

While this savory hash is delicious with eggs (served any way you like them), we also love this dish with roasted duck breast or duck confit, since its earthy flavor plays off the richness of duck. The southern Appalachian region is conductive to mushroom cultivation, and many farmers are now growing their own shiitakes.
Makes 4 servings



    • 4 cups water
    • 1 large sweet potato, peeled and diced
    • 2 tablespoons olive oil
    • 1 pound shiitake mushrooms, stems removed and discarded, caps thinly sliced
    • 1/4 cup sliced green onions, white and green parts
    • 2 teaspoons minced fresh sage
    • 1 teaspoon hot pepper sauce
    • 2 tablespoons tupelo honey
    • 1/8 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper


Bring the water to a boil in a heavy saucepan. Add the sweet potato and blanch for about 5 minutes, or until the potatoes are just fork tender. Remove the potatoes and transfer to an ice bath.

Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat and saute the mushrooms for 3 to 4 minutes, until just tender, and set aside.

In a large bowl, combine the sweet potato, mushrooms, green onions, sage, hot pepper sauce, honey, salt, and pepper. In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over high heat and add the potato mixture. Saute for 8 to 10 minutes, until the mixture is caramelized.

Serve immediately.


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