Sweet Potato Hash

My Daughter and I- Sweet Potato Hash

Jordan found this recipe on one of her favorite blogs, A Beautiful Mess and we decided to try it. We made it for dinner, because we love breakfast for dinner and it was quick and easy and very delicious!

I adjusted the recipe a bit, mostly for quantity, and we all loved it- I’ve made it several times already. The recipe says you don’t need to peel the sweet potatoes and I agree. I’ve tried it both ways and it’s just not worth the time to peel them, they soften up enough while cooking.

My Daughter and I- Sweet Potato Hash 1

Sweet Potato Hash

3-4 sweet potatoes, cut into cubes

1-2 tablespoons minced garlic

6-8 pieces of bacon, cut into pieces

1 onion, chopped

Salt and pepper

Italian seasoning

 

The first thing you’re going to do is quarter up the bacon slices and throw them into the heated pan. Let them sizzle and cook and smell up your place real good. While the bacon is doing its thing, you can chop the sweet potato down to bite size pieces. When the bacon is cooked through (not all the way crispy yet) drain the grease if there is too much. You want to have a few tablespoons left in the pan. If you’d prefer, you can drain the bacon grease and add some other oil. Toss in the sweet potatoes and cover.

At this point, cut up the onion and garlic and add to the pan.I like the potatoes to cook till they brown, which can take about 15-20 minutes. It depends on how many potatoes you used/heat/pan. Add in the seasonings and stir. The recipe calls for fresh rosemary, which would be good too. Let this cook for a couple minutes. While you’re finishing the rest of the meal.

In a separate pan, you can get your eggs going, so everything is ready at once.

 

Recipe modified from A Beautiful Mess

 

Cindy & Jordan

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Sweet Potato and Zucchini Frittata

My Daughter and I- Sweet Potato and Zucchini Frittata

We are finally getting a few veggies from our garden- for some reason our garden this year has been really disappointing, but I was able to harvest a few zucchini the other day. I also had some leftover roasted sweet potatoes that had a bit of sausage in it. I sliced up the zucchini and reworked our original frittata recipe – here are the delicious results.

My Daughter and I- Sweet Potato and Zucchini Frittata 2

Frittata
2 T olive oil

1 1/2 zucchini, sliced

Approximately 2 cups of some sort of potatoes; if frozen, thaw a bit. If raw, cook in microwave a bit before.

10 to 12 eggs, beaten

1 1/2 cups cheese, grated. Use whatever kind you like. I had some Colby Jack and some Cotija cheese, which is a crumbly white cheese, made from cow’s milk. It originates from Mexico and has a delicious salty flavor.

Salt & pepper to taste

 

Preheat oven to 375*
In oven proof skillet pour in about 2 T olive oil, sauté sliced zucchini until softened a bit. Add potatoes and heat through. Now it’s time for the eggs and cheese. Crack your eggs into a bowl, using a fork, beat until frothy. Add in the cheese of your choice and mix again. Set aside for a minute. Using a spatula spread veggies out evenly on bottom of pan and now pour in the eggs and cheese. Do not stir. Turn heat up to about medium high and let cook for about a minute, you want the bottom to get a little brown. Now pop the entire pan into the preheated oven and cook for 10-15 minutes. The eggs will puff up a bit. Cook until no longer jiggly, but watch that they don’t get too brown on top. Remove from oven and let sit for a minute or two and then slice into wedges. We served ours with salad and fruit.

Cindy