Sweet Potato Hash!
Gretchen’s post today on the PCF blog was all about figuring out how to use your market order veggies quickly before they go bad. Well, here is a great idea. Perfect side to any meat dish. You’ve got your veggies and carbs all in one. Naturally, the veggies can always vary depending on what our lovely farmer brings to us. Experiment with seasonings and have fun! This recipe is compliments of the lovely ladies over at Sweet Cheeks. If you haven’t checked out their blog, you can do so at sweetcheekshq.com. They are friends of the gym and super cool!
Sweet Potato Hash
2 sweet potato
1 small onions
1 zucchini
1 red peppers
2-4 slices bacon
small hand full chopped fresh sage
seasonings to taste:
chili powder
cayenne pepper
salt
pepper
olive oil
Preheat oven to 350.
1. Place bacon on baking sheet and bake for 20 minutes until almost crispy.
2. While bacon is baking, chop sweet potatoes into uniform size small cubes.
3. Remove bacon from sheet and lets drain on paper towels, next with same pan, in the bacon grease take about half of your chopped sweet potato mixture, toss with a little bit of salt, and broil until golden brown.
4. Chop the rest of the vegetables, onion, zucchini, peppers into the same size pieces as your sweet potato.
5. In a cast iron skillet coated with olive oil add in onions, cook for 2-3 minutes then add remainder of sweet potatoes cook until they start turning brown and golden. Then add in zucchini and peppers.
6. Use scissors to chop bacon add it in just before the vegetables are tender.
7. Season with chili powder, cayenne, salt and fresh chopped sage. Toss in broiled sweet potatoes that have a bacon essence.
8. Enjoy, serve with eggs, along side baked chicken or atop wilted greens!
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