Monday, March 21, 2011

Sweet Potato Hash

What’s for breakfast? Try this hash. It will add some interest to your eggs and bacon. You will probably want to save this recipe for a weekend because it does take a little time to pull together, but it is worth the effort. I served it the traditional way with fried eggs and steak, which makes for a pretty generous breakfast. Experiment with different peppers if you like a spicy dish.

2 sweet potatoes, peeled and diced into ½ inch pieces
Olive oil
4 slices of bacon or turkey bacon
1 large onion, diced
½ red or green bell pepper, diced
2 cloves garlic, minced
2 tablespoons chopped parsley
1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme

Bring a small pot of water to a boil on the stove. Add sweet potatoes and turn heat to medium for about three minutes. Drain potatoes.

Cook bacon in a large skillet until crisp. Remove and drain, retaining fat in the pan.  Crumble bacon and set aside. Add the diced onion and bell pepper to the pan, and cook for about 5 minutes. Add the minced garlic and continue to cook for an additional minute or two. Put in the sweet potatoes and cook on medium until potatoes are tender. Turn heat to high and cook for several minutes, allowing potatoes to brown on the bottom. Turn off the heat and add bacon, parsley, and thyme. Season with salt and pepper.

You could substitute butternut squash for the sweet potato. Both are starchy vegetables and should only be eaten occasionally if you are concerned about blood sugar and insulin levels. The squash does have a lower glycemic load however, so it could be a better choice for you. Go here to read a short article by Greg Glassman about the glycemic index.

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