Sweet Potato Hash Whole 30 Food

WHOLE30 SAUCY EGG AND SWEET POTATO HASH

Steps:

• Position the oven racks on the top and center levels and preheat the broiler. Line a baking sheet with foil.
• Put the tomatoes, onion, serrano chile and garlic cloves on the prepared baking sheet. Broil until the vegetables begin to blacken on one side, about 4 minutes. Flip the vegetables and cook until blackened on the second side, about 4 minutes more. (You may need to remove the serrano and tomatoes before the onion is finished.) Set aside to cool. Turn off the broiler and heat the oven to 400 degrees F.
• While the vegetables are cooling, put the bacon in a 12-inch nonstick skillet over medium-low heat. Cook the bacon slowly, turning occasionally, until rendered and crisp, 10 to 12 minutes. Drain the bacon on a paper towel-lined plate. Leave the bacon fat in the pan.
• Roughly chop the cooled tomatoes, onion and chile. Peel the garlic cloves and put all the roasted vegetables into a blender with 1 tablespoon kosher salt and 1 cup water. Blend until smooth.
• Meanwhile, peel the sweet potatoes and cut into 1-inch pieces. Place in a medium microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until just tender, about 10 minutes. Carefully remove the plastic and drain remaining liquid from the bowl.
• Heat the pan containing the bacon fat over medium heat. Add the peppers and the white and light-green scallions and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the paprika, chili powder and oregano over the vegetables and cook until fragrant, about 1 minute. Add the cooked sweet potatoes and cover with the blended sauce. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes.
• Turn off the heat and make 4 divots in the hash for the eggs. Crack each egg into a small bowl and slide it into a divot. Bake on the center rack until the egg whites are set but the yolks are still runny, 10 to 12 minutes.
• While the hash is baking, crumble the bacon.
• Carefully remove the pan from the oven and top with bacon and scallion greens. Serve hot.

SWEET POTATO HASH

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.

SWEET POTATO AND APPLE HASH

Steps:

• Pre-heat oven to 425 degrees.
• In a bowl toss sweet potato with olive oil (enough to thoroughly coat). Arrange in a single layer on a baking sheet and roast for 10 minutes or until they're just tender but not over-cooked.
• Coat a skillet with olive oil (just enough to cover the bottom), add onion and apples and sprinkle with salt. Cook over medium heat until the apples start to become tender, stirring occasionally (about 4-5min but this will depend on the type of apple you use).
• Add sweet potato and cook a few minutes longer to let everything get cooked through and let all those fall flavors come together! Remove from heat and serve.
• This is good just as it is but you could also garnish with nuts or add a protein to make it a complete meal.

SWEET POTATO HASH

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!

SAVORY SWEET POTATO HASH

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.