SWEET POTATO AND FENNEL HASH
A favorite breakfast hash in our home. It's sweet, savory, spicy, and fantastic with eggs!
Provided by littlewummer
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
- Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
- Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 21.3 g, Cholesterol 12.9 mg, Fat 8.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 222.8 mg, Sugar 11.5 g
POTATO HASH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
- In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
- In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
- Serve up the hash with a fried egg on top of each portion.
SWEET POTATO HASH
Steps:
- In a 13-inch saute pan over medium-high heat, add the bacon and olive oil. When the oil heats and the bacon begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Leave the potatoes to cook until a quick toss reveals browning on the side in contact with the pan, about 5 minutes. Continue to toss and let stand until most sides of the potatoes are golden and the bacon bits are crisp, 3 to 5 minutes longer. Then add the onions, garlic, jalapenos, cumin and season with a nice pinch of salt and a grind or 2 of pepper. Cook the same way, allowing everything to sit in the heat of the pan for a minute or 2. Taste and re-season if necessary.
SWEET POTATO HASH
I love this simple sweet potato hash. It's a bit different than regular hashes because it contains spinach and no meat. If you love spinach, you may opt to add more the the 5 ounces, it's up to you! This is a really healthy side dish. I've even made this for my main course. The hardest part of this recipe is grating the sweet potatoes, but you could even put them through the grater attachment on a food processor if you have one! It serves 2 to 4 depending on if you plan this for a side or main dish. Some people like a zing to their hash, so I included hot sauce as an optional ingredient. Enjoy!
Provided by LifeIsGood
Categories Yam/Sweet Potato
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Grate the sweet potatoes (either with a box/hand grater or a food processor fitted with a coarse grating disc).
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Add the shallots and cook, stirring, until beginning to brown, about 2 or 3 minutes.
- Add the sweet potatoes and cook, tossing occasionally, until tender, about 7 to 9 minutes more (or longer if you like your potatoes crispier).
- Add the spinach and cook, tossing, until just wilted, about 1 or 2 minutes more.
- Note: I like to get my sweet potatoes really browned, so I may end up cooking them a bit longer before adding the spinach.
- Optional; add salt and/or pepper to taste. You could also add hot sauce to taste. It's up to you!
- Enjoy!
Nutrition Facts : Calories 202.2, Fat 7.1, SaturatedFat 1, Sodium 130.1, Carbohydrate 32.1, Fiber 5.5, Sugar 5.7, Protein 4.6
TIPSY SWEET POTATOES
Coming from Lynchburg, Tennessee you knew these would not be complete without a bit of Jack Daniels! Recipe courtesy of Miss Mary Bobo's Boarding House.
Provided by AngelaTN
Categories Yam/Sweet Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan sweet potatoes in just enough water to cover.
- Bring to a boil, cover and cook until tender, about 35 minutes.
- Drain and cool, then peel off skins.
- In mixing bowl mash the potatoes with butter.
- Add sugar, salt and whiskey.
- Spread half the potatoes in 1.5 quart buttered casserole dish. Sprinkle with half the pecans. Repeat layers.
- Bake at 325 for 30 minutes.
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4.8/5 (37)Total Time 20 minsCategory Main, Side DishCalories 275 per serving
- PRECOOK THE SWEET POTATO: (quick version). Pierce the potato in a few places. Microwave for about 4 to 4 1/2 minutes until fairly tender but not too soft (it should still have enough firmness for easy cutting). Peel off skin with a knife or leave on if preferred. Cut the sweet potato into cubes. See Notes for alternative cooking methods
- SAUTE VEGETABLES: Heat 1 tablespoon of oil in a skillet to medium-high. Add onions, pepper, garlic. Saute for 4-5 minutes until soft and slightly browned. Spoon vegetable mixture into a bowl.
- SAUTE SWEET POTATO: Add remaining 2 tablespoons of oil to skillet to medium high. Add pre-cooked sweet potato cubes in a single layer. Saute for a few minutes undisturbed until browned on one side. Stir and saute for a couple more minutes until browned on all sides.
- FINISH THE HASH: Add smoked paprika and stir. Add vegetable mixture and parsley. Sprinkle with salt and pepper to taste. Stir gently. Serve immediately. To make ahead, see Notes.
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4.9/5 (8)Total Time 1 hrCategory Breakfast, Brunch, Main CourseCalories 303 per serving
- Place the potatoes in a medium saucepan. Cover with water by 2 inches, then add the vinegar and 1 1/2 teaspoons salt. Bring to a boil, lower the heat, then simmer for 5 minutes. The potatoes should be fork tender but not total mush. Drain and set aside.
- Meanwhile, heat a large (12-inch), cast iron or similar oven-safe skillet over medium heat. If using chicken or turkey sausage, add 2 teaspoons olive oil (if using pork sausage, you may not need the oil). Add the sausage, and sauté for 6 to 8 minutes, breaking the meat into small pieces, until lightly browned and cooked through. If the skillet looks dry at any point, drizzle in additional oil to keep the pan from drying out. With a slotted spoon, transfer to a plate.
- Add 1 tablespoon oil and bell peppers to the pan. Increase the heat to medium-high and let cook for 4 minutes, until they are beginning to soften.
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#60-minutes-or-less #time-to-make #course #preparation #low-protein #side-dishes #easy #dietary #low-in-something #3-steps-or-less
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