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Sweet Potato Hash

March 3, 2017

Stuck with a bunch of spuds and not sure what to do with them? Here's an idea that's perfect for breakfast, a warm, hearty lunch or even for dinner. If you're peeling and chopping up the potatoes, who cares what they look like on the outside. 

 

Wash sweet potatoes and peel them. Chop into small, bite sized cubes. Add to boiling water and cook about 6 minutes or until softened. Drain and set aside. Chop bell pepper and onion and mince garlic. In a large skillet, heat 2 Tbsp. olive oil over medium heat. Add pepper, onions and garlic. Cook 5 to 7 minutes until softened and lightly browned. Sprinkle with salt and pepper and remove from the pan. Set aside. Add the remaining 2 Tbsp. oil to skillet and add sweet potatoes. Cook 5 to 7 minutes, stirring occasionally until the flesh becomes browned. Add onion and pepper mixture back in. Season with a sprinkle of salt and pepper and add the thyme. Stir well. 

 

Serve with eggs and a sprinkle of hot sauce for an extra kick. 

 

A FEW OTHER THINGS:

* Sweet potatoes should be stored on the counter after purchase and before preparation, 

not in the refrigerator.

* They are a great source of Vitamins C, B6 and D which help reduce risk of various 

diseases   

 

 

 

 

 

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