Gluten-Free Double Sweet Potato Hash
Updated: May 8, 2018
We close our three-day journey of brunch recipes with the much loved hash. This savory mix of chopped meat and potatoes is enjoyed around the world with distinct versions such as Malaysia (minced meat), Denmark (with fried egg) and Sweden (mainly beef). This vegetarian recipe is a turn away from the commonly seen Corned Beef hash and doesn't use any ingredients that will overshadow the flavors of the vegetables. Pair this with a side of naan or grits and sliced avocado for a well-rounded vegetarian dish.
Prep Time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
2 cups Sweet Potatoes, cubed
1 Sweet Onion, large, chopped
¼ cup Scallions, diced
1 cup Spinach, chopped
½ cup Red Bell Pepper, diced
½ tsp Onion powder
2 Garlic Cloves, minced
½ tsp Rosemary, minced
½ tsp Red Pepper flakes
2 Bay Leaves
1 Rosemary Sprig (for aromatics)
Salt and Black pepper to taste
Wash, peel and cube the reddish-brown and purple skinned potatoes, and boil in salted water until al dente. Drain and place aside to cool. This will help with texture retention. Dice, mince or chop all produce and herbs.
Drizzle 3 tablespoons of olive oil and let simmer for 5 minutes on medium heat. Add sweet potatoes , bay leaves and rosemary sprig into the pan. Let pan fry for 8 minutes. Add all other ingredients (except onions), mix and let cook for 10 minutes. Add onions and let cook for 7 minutes. Remove from heat and garnish with green onions.
You can cook turkey bacon in the frying pan and use the flavoring to cook the hash in. For this, place bacon slices in a pan heated for 3 minutes on medium heat. Let fry until desired crispiness. Remove from heat and serve.
Add black beans, pimentos and cilantro for a more Mexican flavor
Wrap the hash brown in turkey bacon as a creative way to eat both foods