Recipe: Sweet potato corn hash and grilled asparagus

From executive chef Tim Hoch at EverBank Field

Sweet Potato Corn Hash


· 2 large sweet potatoes, peeled and diced

· 2 ears of corn on the cob

· 4 bacon strips

· 1 medium onion, diced

· 1 red pepper

· Salt and pepper

· Nutmeg


Steam or boil corn for two minutes then shuck from the cob. Fry bacon in a large skillet until crisp. Add diced onions to skillet, cook until tender, and then add corn, peppers and sweet potatoes. Cover and cook until potatoes are tender, stirring carefully. Do not break up the sweet potatoes. Season with salt, pepper and nutmeg to taste.

Herb Grilled Asparagus


· 1/4 cup herb olive oil

· 3 bunches of fresh asparagus

· Salt and pepper


Wash the asparagus and season with herb oil, salt and pepper. Place on hot grill for two minutes. Remove from heat and serve.

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