Off the Menu: Sweet Potato Hash at Embassy Suites by Hilton Washington DC Convention Center

Master the art of making sweet potato hash with Embassy Suites by Hilton Washington DC Convention Center's executive chef. | By Alison Cavatore | October 13, 2022

Foodies will agree – great food can’t be rushed. The delicate finesse of creating a dish takes patience and care, which is happily rewarded through lasting gustatory memories. This has been a guiding principle for Philip Monteforte, executive chef at Embassy Suites by Hilton Washington DC Convention Center, who — along with his team — draws on locally sourced produce to craft healthy options and fall favorites, including flatbreads, trendy pub fare and delicious breakfast options (free for hotel guests!) such as sweet potato hash.

Growing up in an Italian household, mealtime wasn’t just about nourishment for chef Monteforte. It was also about unity. To this day, cooking and food represent a sense of nostalgia for the chef who has more than two decades of culinary experience. He recalls joyful exchanges around the dining table as his family would regale him with tales from their own restaurant — where his grandmother was head chef.

“Mealtimes for me were a chance to come together with family and friends. It was the one time of day that everyone was together sharing stories, laughing and enjoying great food.”

Now a father to two young boys himself, chef Monteforte is passing along family traditions and making more memories.

“Teaching [my boys] patience and watching them light up, and my little one saying, “Daddy, I did it!” These are memories that will live on with me forever.”

If you want to make culinary memories of your own, follow along as chef Monteforte prepares Brickstones Kitchen & Bar’s sweet potato hash. He uses sweet potatoes that he sources each week from a nearby farmer’s market and recommends buying local as often as you can. To further elevate your dish, the chef also recommends finishing your plate with duck eggs and shaving a little black truffle over the top for a truly remarkable burst of flavor.

Says Monteforte, “This sweet potato hash is a very simple dish, which is why I love it. You can change ingredients out and make it vegan by removing the egg and adding kale, garbanzo beans and a little curry for kick to bring in a whole other dimension. On the other side, you can add bacon to the hash and top with a petite strip to do a play on steak and eggs.”

Whatever your preference, one thing is certain – this versatile dish will deliver flavorful memories to all.

Sweet Potato Hash Sweet Potato Hash 

Preparation time: 10-15 minutes 

Cooking time: 8-10 minutes

Serves four

Ingredients

1 medium sweet potato, peeled and diced ¼"

1 cup butternut squash, peeled and diced ¼"

1 medium red onion, peeled and diced ¼”

1 medium red pepper, seeded & diced ¼”

½ sprig rosemary

2 sprigs thyme, leaves only

1 cup vegetable stock

2 tablespoons Canola oil

1 teaspoon kosher salt

¼ teaspoon black pepper, ground

1 ounce parmesan, microplaned

4 farm fresh eggs

Preparation

Dice the sweet potato, squash, onion and pepper into ¼-inch sized pieces. Mince your thyme and oregano. Set aside.

Place a saute pan on high heat and add 1 tablespoon of Canola oil. Once the pan is hot, add the sweet potato and saute them for about two minutes.

Add the butternut squash, red onion and pepper and cook for an additional minute.

Add the vegetable stock and cook ingredients until they are al dente (should still have a little resistance to it).

Season with minced herbs, salt and pepper. Plate mixture and set aside.

Place a non-stick pan on low heat and add 1 tablespoon of Canola oil. Once the pan is hot (about three minutes) add eggs and fry sunny side up for two-and-a-half minutes.

Remove eggs from heat and add to plate. Finish the sweet potato hash with Parmesan cheese and serve.

Alison Cavatore is the editorial assistant for the content marketing team at Hilton. She has written and copyedited for numerous print and digital publications in the U.S. and abroad. Born in Pittsburgh, PA, Alison has lived in Miami, Scottsdale, Holland, France, Switzerland and Canada. She currently resides in the Washington, D.C. area.

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