Sweet Potato hash with a twist
Well if you’re anything like me you love your breakfasts on the weekend. Maybe there’s a reason I like them so much? Maybe it’s because I’m not the one who usually cooks it? Or maybe it’s because I can take my time to cook and not be rushed. Or maybe it’s because it’s the time when you can enjoy a cup of coffee, and just chat about the important things in life or chat about absolutely nothing? (Now it kind of sounds like a Seinfeld episode to me).
Regardless, this past weekend I found a really good Sweet Potato Hash recipe that I tweaked a bit and made my own. It was healthy, hearty and just what I needed with the temperatures dipping into the minus double digits. The recipe goes something like this:
1 Large Sweet Potato, chopped
1 Red pepper chopped
1 handful of Cremini mushrooms chopped
1 handful of Organic Spinach
1 ½ tsp of extra virgin Olive Oil
2 cloves of garlic, crushed
¼ lb. of Boars head black forest ham chopped
Sea salt & pepper to taste
In a large skillet, sauté oil and garlic over medium heat
Add in chopped sweet potato and stir for about 5 minutes
Add red peppers and sauté another 5 minutes with a lid on.
Remove lid and add Ham, mushrooms and cook another 5-7 minutes stirring often.
Mix in fresh spinach, rosemary and scallions and cook for 3-4 minutes.
Serve with eggs over easy or any egg of your choice.
So Yummy and Nutritious!!
Health & Happiness, Janet