Sweet Potato Hash

2 cups Sweet Potato—peeled 3/8" Dice
1 cup  Russet Potato—peeled 3/8" Dice
3 T  Olive Oil
To Taste Salt & White Pepper Mix

1 cup  Spanish Onion 3/8" Dice
1/2 cup Leeks – White part only 3/8" Dice
1/2 cup Red Bell Pepper 3/8" Dice
2 T  Olive Oil Blend
1 T  Sweet Butter
2 tsp.  Garlic – Fresh Minced
1 tsp.  Orange Zest – Finely chopped
1/2 tsp. Fresh Thyme – De-stemmed and finely chopped
1/2 tsp. Sage – De-stemmed and finely chopped
To Taste Salt & Fresh Black Pepper
Pinch  Nutmeg

Method:

1. Toss sweet potatoes with 2 T oil and salt & white pepper, and roast in single layer on sheet pans at 375º for 25 minutes.

2. Toss russet potatoes with tsp. Cup oil and salt & white pepper.  Roast at 375º in single layer pan for 25 minutes.

3. Melt butter with 2 T oil in heavy bottomed sauteed pan on medium high heat.  Sauté onions and leeks 10 minutes until they begin to color.  Add peppers; sauté 3-5 minutes.  Add zest, herbs, nutmeg and potatoes and sauté until potatoes begin to color.

4. Remove to shallow pans and cool to 70º or below within 2 hours and below 41º within 4 hours.  Cover and label with production date (seven days after production date) and store at 41º or below for service.

5. Hold wam for service