Dean Lowry embraces an eat-local approach that relies on what's fresh, local and ethically sourced. This tasty sweet potato hash dish is the perfect example. “Always use the freshest, best-quality ingredients,” he explains. “I stress natural over organic: food that’s been grown or raised without pesticides, additives and that’s been minimally processed and tampered with.”

Sweet Potato Hash | Makes 4-5 servings

INGREDIENTS
1–2 large organic sweet potatoes (about 1–1 1/2 pounds), cubed
1 red onion, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 red bell pepper, diced (green works well, too)
Salt and coarse pepper to taste
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper

DIRECTIONS
Heat olive oil in a cast-iron skillet over medium-high heat. Add the onion and cook for about 2 minutes until it begins to soften. Add the sweet potatoes, cover and cook about 5 minutes, until the potatoes begin to soften. (Try not to stir around too much, just enough to keep them from sticking.) 

Add in the red pepper and garlic. Add spices and adjust to taste. Mix to combine and try to leave in a single layer so the potatoes can begin to brown a bit. Cook for another 5 to 8 minutes, tossing once the underside begins to brown. (Chef’s note: This dish is best when the potatoes are soft, but just as some of them begin to break down. It goes great with a poached egg and uncured ham or bacon.)