Sweet Potato Hash
A quick reminder of where we stand on nutrition… The goal of the Advantage Kitchen is not to bring you fat-free, low calorie, lite, or low sodium recipes. The goal is to create recipes that are full of flavor (from the food itself, not manufactured flavorings), minimally processed, and packed with micronutrients from actual vegetables, grains, and meats. When you enjoy these whole food recipes, meals have relatively fewer calories so you will be getting a high nutrient:calorie ratio which can’t be matched by the convenient processed foods in the middle aisles of the grocery store. That means these meals will be more satisfying, and contribute more to your healthy body.
“This is it… Don’t get scared now.”
This delicious sweet potato hash recipe does contain bacon. It’s OK! Get your bacon nitrate-free (uncured) and from responsibly raised pigs and it will contain valuable protein and fats. That fat helps you feel satiated long after your meal, and the slower burning starches in the sweet potatoes are a more nutrient dense option than traditional russet potatoes. For a touch of sweetness, we use real maple syrup which has it’s own valuable nutrients. Again, our goal is to pack a ton of nutrition into each recipe via flavorful real food. Enjoy sweet potato hash as a side dish with pork chops, or top with an over-easy egg for a simple breakfast.
Sweet Potato Hash
1 medium onion, diced
2 large sweet potatoes, diced
1 teaspoon ground cumin
1 teaspoon fresh thyme or .5 teaspoon dried
2 Tablespoons real maple syrup
1/2 teaspoon salt
- In a cast iron skillet, fry the bacon on medium until desired crispness. When done, remove strips to a paper towel. There should be about 2-3 Tbsp of fat in the pan, if there is more than you like, you can drain it.
- Add the diced onion to the pan and sweat until translucent, 3-4 minutes. Add cumin to onions and stir to combine.
- Add the sweet potatoes and stir to coat with fat and mix in the onions. Cover loosely and DON’T TOUCH for 10 minutes. After 10 minutes, remove the lid and stir with a spatula. You should see some dark brown potatoes and onions. Cook an additional 5 minutes uncovered.
- Finally, finish by stirring in thyme, maple syrup, salt, and crumbled bacon strips.
These leftovers will keep in a sealed container in the fridge for up to a week, so make a double batch if you want. You will be glad you did!
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