PASTRAMI & SWEET POTATO HASH
This easy, meaty one-pot makes a no-fuss weeknight dinner - perfect if you need to follow a gluten-free diet
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 1 tbsp oil, the paprika and seasoning. Spread over a shallow roasting tin and cook in the oven for 30 mins. Meanwhile, heat the remaining oil in a large non-stick frying pan and add the onion, garlic and thyme. Cover with a lid and cook over a low heat for 15-20 mins until softened and starting to caramelise. Stir occasionally; if it starts to catch, add a splash of water. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.
- Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. Add the eggs, one at a time, to the water and simmer for 2-3 mins until the whites are cooked and the yolks are still soft. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.
Nutrition Facts : Calories 423 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 31 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
SWEET POTATO HASH
Provided by Patrick and Gina Neely : Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
- Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.
SAVORY SWEET POTATO HASH
This simple hash works perfectly as a tasty addition to your morning eggs or a wintry side dish with roasted chicken.
Provided by reggie1642
Categories Side Dish Vegetables Sweet Potatoes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Place sweet potato in a microwave-safe bowl; add water and salt. Microwave until partially softened, 2 to 3 minutes; drain.
- Heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. Stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. Cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. Cook and stir until brown sugar is dissolved, 1 to 2 more minutes.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 51.6 g, Cholesterol 40.5 mg, Fat 16.6 g, Fiber 7.6 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 1166.9 mg, Sugar 13.2 g
PASTRAMI HASH WITH CONFIT POTATOES, PARSLEY AND SHALLOTS
A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already cooked, it's perfect for leftovers and friendly for home cooks. (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness. A couple of lightly fried eggs on top will provide a sauce that brings all the flavors together.
Provided by Julia Moskin
Categories brunch, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
- Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don't worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
- Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
- Serve with eggs on top and hot sauce on the side.
SWEET POTATO AND EDAMAME HASH
Make and share this Sweet Potato and Edamame Hash recipe from Food.com.
Provided by ratherbeswimmin
Categories Ham
Time 56m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute ham and onion in hot oil in a nonstick skillet over med-high heat 6-8 minutes or until onion is tender and ham is lightly browned.
- Stir in sweet potatoes, and saute 5 minutes.
- Add in garlic; saute 1 minute.
- Stir in edamame and next 3 ingredients.
- Decrease heat to medium; cover and cook, stirring occasionally, 10-12 minutes or until potatoes are tender.
- Stir in salt and pepper.
Nutrition Facts : Calories 193.1, Fat 6.4, SaturatedFat 1.1, Cholesterol 8.5, Sodium 480, Carbohydrate 22.7, Fiber 4.2, Sugar 2, Protein 13.8
ONE-PAN SWEET POTATO BREAKFAST HASH RECIPE BY TASTY
Here's what you need: sweet potato, olive oil, red onion, garlic, bell peppers, jalapeño, green onions, fresh rosemary, eggs
Provided by Crystal Hatch
Categories Breakfast
Yield 4 servings
Number Of Ingredients 9
Steps:
- Dice the sweet potato
- Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
- While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.
- Dice and seed the bell peppers and add to the skillet.
- Dice the jalapeño, if using, and add.
- Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
- Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
- Breakfast is served!
- Enjoy!
Nutrition Facts : Calories 213 calories, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 9 grams
SWEET POTATO AND CANADIAN BACON HASH
From Cooking Light. Per 1 cup serving: 207 calories, 6.8 g fat 28 g carb, 3 g fiber, 19 mg cholesterol.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the potatoes in a saucepan with enough water to cover.
- Bring to a boil; lower heat and simmer for 5 minutes; drain.
- Let the oil get heated in a large cast iron or nonstick skillet over medium heat.
- Add in the bacon; stir/saute for 4 minutes.
- Add in the bell pepper and onions; stir/saute 2 minutes.
- Add in the potatoes, salt, celery seed, black pepper, and nutmeg; cook 4 minutes and stir occasionally.
- Add in broth and vinegar; stir.
- Toss gently until liquid is absorbed.
Nutrition Facts : Calories 162.9, Fat 4.8, SaturatedFat 0.7, Sodium 365.9, Carbohydrate 28, Fiber 4.3, Sugar 5.1, Protein 2.8
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