Friday, April 05, 2013
Sweet Potato Hash
Eat Like You Give a Damn! There is a local restaurant that I love going to and this is their slogan. It's one that I can really get behind because really do things like you give a damn and eat like you give one too. Portage Bay Cafe has a seasonal hash dish that I love and I've been making something similar at home while doing Whole30.
For me the most important ingredient in this dish is the sweet potato but I have a sweet potato habit. I eat them at almost all meals. Scott can't believe that I eat so many of them. Molly also loves them and shares my addiction.
I usually make a big batch of sweet potato hash in the morning and then split it into two meals - breakfast and lunch. I change up the protein and usually add something else to the lunch portion. This is a dish that you can easily customize. I love cumin but if you don't then it won't matter if you leave it out of your sweet potato hash. I like to change up the spices so that the dish is a little different each time.
You can also change up the vegetables. If you don't like *gasp* sweet potatoes then just add in spinach, kale, brussel sprouts and whatever other root vegetables you do like.
Sweet Potato Hash
1 large sweet potato, grated
1 cup spinach
1 cup shaved brussel sprouts
1/2 cup kale
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon cinnamon
2 tablespoons coconut oil or ghee
1. Heat the coconut oil (or ghee) in a skillet over medium heat.
2. Once the oil is melted, add the grated sweet potato, spinach, brussel sprouts and kale. Thoroughly mix with the melted oil.
3. Add the spices to the veggie mix and thoroughly mix again.
4. Cook over medium heat for approximately 10 minutes with a lid over the skillet. Stir and scrape the bottom of the pan as you go. The dish is done when the mixture is tender and soft and the sweet potatoes have some nice crispy, crunchy bits.
5. Serve with a fried egg, sausage or protein of your choice. I think a nice, crisp tofu would be delicious on this dish too. Maybe once I'm done with Whole30, I'll try the tofu.