Sunday, July 22, 2012

Sweet Potato Hash

I'd like to say that this hearty side dish is quick to make, but it actually takes a while. However, patience is a virtue, and you'll have enough sweet potato hash leftover for several meals. Not to mention it's delicious and goes with a variety of meats.

Here's what you'll need:
  •  4 or 5 slices of bacon (I miiiight have used 6 slices. What? I like bacon.)
  • 2 sweet potatoes, chopped into about 1/2 inch chunks
  • A handful of spinach
  • Half an onion, chopped
  • 3 cloves of garlic
  • Fresh thyme, rosemary, and oregano
  • Salt and pepper
Cut the bacon into small one-inch slices. Saute it in a frying pan. (This part takes FOREVER. Why does bacon take so long to cook?!) Add the onions and sweet potato. Continue cooking for 15 minutes or so while the tubers start to brown and soften. Then, add the spinach, garlic, herbs, and salt and pepper. Put a lid on the frying pan and continue cooking until the potatoes are soft.

Here's a pic of mine after I added the spinach, but before it finished cooking:


I served the finished product with some to-die-for sausage from Livestock First Ranch, but I was starving by the time dinner was ready and forgot to take a picture. Sorry about that.

For breakfast this morning, I reheated the hash in a skillet with a tablespoon of lard. Then fried up an egg and served it on top:

One dish, many applications.

In addition to being hearty and delicious, the sweet potato is rich in vitamins and minerals. Just make sure you have some fat with it (top with butter or cook in bacon grease like I did). This will help your body actually absorb the fat-soluble vitamins in the sweet potato. Because, if your body isn't absorbing the vitamins, there's not much point in eating them.

To your good health,

Allison