yummy stuff I’ve been eating
For breakfast on Thanksgiving morning I made something yummy following a recipe I found in the Washington Post called Sweet Potato Hash. I’ve actually made something very similar completely on my own several times, and was pleased to see that what I thought was a slightly silly creation has been made by others as well. I can’t find the recipe at their website, so I’ll type it out.
Sweet Potato Hash
4 strips applewood smoked bacon, cut into 1/4 inch dice
1/2 medium Vidalia onion, cut into half moons
2 Tbsp kosher salt for boiling water
2 jumbo or 4 small (about 1 1/4 pounds) sweet potatoes, peeled and cut into 1/4 inch dice (5 cups)
3 Tbsp cane syrup or grade B dark maple syrup (I used the maple syrup)
2 Tbsp unsalted butter cut into several pieces (I used Caroline-safe)
1/2 tsp freshly ground black pepper
2 sprigs rosemary leaves, minced (1-2 Tbsp)
- Place the diced bacon in a large nonstick skillet over medium heat. Cook, stirring, for 3 to 4 minutes.
- When it is just starting to brown, add the onion and cook, stirring often, for about 10 minutes, until the onion starts to caramelize and the mixture becomes dark brown.
- Meanwhile, spread out a few wide layers of paper towels.
- Bring a quart of water to boil over high heat; add the 2 Tbsp kosher salt. Add the diced sweet potatoes; when the water returns to a boil, cook for 2 to 3 minutes. The potatoes will still have some crunch. Drain, spread on paper towels, pat dry.
- Add the diced potatoes to the caramelized bacon-onion mixture, then add the syrup and butter, stirring to combine. Cook for 1 to 2 minutes, stirring gently, until potatoes are tender. Season with salt, pepper, and rosemary. Remove from heat.
To make it a more hearty main dish, I added crumbled pork breakfast sausage and brown rice I had cooked earlier. This has been my yummy breakfast for 3 mornings in a row now. Robert likes it well enough too, though he’s not a fan of sweet potatoes. My girls, who don’t like food mixed together, haven’t tried it yet. Ian liked it the first time I offered it to him, but hasn’t been interested in it the second or third time.
It tastes good with Caroline’s safe pumpkin pie alongside too. Here’s the recipe from Enjoy Life Foods.
I’ve also been enjoying Caroline’s safe stuffing, which I made with EnerG brown rice bread cubes I seasoned with olive oil, sage, and thyme, and toasted in the oven, then tossed with sausage, apple pieces, dried cranberries, dried apricot pieces, and broth, and baked in the oven until crispy. I followed a recipe in
The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family by Cybele Pascal
Caroline says the pumpkin pie is good, although she will only eat a couple of bites at one time. She won’t try the stuffing. Oh, well, all the more for me!