Sweet Potato Hash

While there are many variations on a hash, this version is pretty basic and can be doctored up to suit your palate's desires, please feel free to add any veggies you may have hanging out from the produce order; cook them at the same time as the onion/peppers. This should yield about 6 servings.

2 Jumbo Yams (orange flesh)
1 large Onion, med dice
1 ea large red bell pepper, med dice
1 ea large green bell pepper, med dice
1 large garlic clove, mince

1 teaspoon cajun seasoning (recipe follows) plus extra to season.

Bacon fat

Pre-heat oven to 400 degrees.

Peel and dice Jumbo yams.

Heat 1tbs of bacon fat in a large, heavy bottomed pan (cast iron or wok is ideal). Add Bell Pepper and Onion once the pan is really hot (Test heat with one piece of bell pepper, it should sizzle immediately.) Stir constantly. Add 1tsp cajun seasoning. Saute until veg have a nice brown carmelization- to prevent burning, constantly stir!!!

Add garlic. Once fragrant, remove from heat and transfer into a separate container. Wipe pan with paper towels to absorb any excess fat, it does not have to be clean.

Back onto high heat, add another 1tbs of bacon fat. Once hot, add sweet potato cubes. Lower heat to Med-high. Stir and turn potatoes until all or most sides have a nice brown crust. This could take up to 10 mins.

If your pan is oven safe, stick it into the 400 degree oven to complete cooking of sweet potatoes. If not, transfer potatoes into baking sheet or casserole. Bake for another 10 minutes, or until fork tender.

Combine and toss with Onion/Pepper mixture, add more cajun seasoning if necessary.

Eat with your meat of choice and top with a couple over easy eggs :)

Cajun Seasoning:

2tbs Paprika
1tbs Black Pepper
1tbs Cayenne
1tbs Garlic Powder
1tbs Onion Powder
1tbs dried Oregano
1tbs dried Thyme
pinch of clove
1.5 tbs Sea Salt (Optional)

Combine well.

Sweet Potato Hash!

Gretchen's post today on the PCF blog was all about figuring out how to use your market order veggies quickly before they go bad. Well, here is a great idea. Perfect side to any meat dish. You've got your veggies and carbs all in one. Naturally, the veggies can always vary depending on what our lovely farmer brings to us. Experiment with seasonings and have fun! This recipe is compliments of the lovely ladies over at Sweet Cheeks. If you haven't checked out their blog, you can do so at sweetcheekshq.com. They are friends of the gym and super cool!

Sweet Potato Hash

2 sweet potato

1 small onions

1 zucchini

1 red peppers

2-4 slices bacon

small hand full chopped fresh sage

seasonings to taste:

chili powder

cayenne pepper

salt

pepper

olive oil

Preheat oven to 350.

1. Place bacon on baking sheet and bake for 20 minutes until almost crispy.

2. While bacon is baking, chop sweet potatoes into uniform size small cubes.

3. Remove bacon from sheet and lets drain on paper towels, next with same pan, in the bacon grease take about half of your chopped sweet potato mixture, toss with a little bit of salt, and broil until golden brown.

4. Chop the rest of the vegetables, onion, zucchini, peppers into the same size pieces as your sweet potato.

5. In a cast iron skillet coated with olive oil add in onions, cook for 2-3 minutes then add remainder of sweet potatoes cook until they start turning brown and golden. Then add in zucchini and peppers.

6. Use scissors to chop bacon add it in just before the vegetables are tender.

7. Season with chili powder, cayenne, salt and fresh chopped sage. Toss in broiled sweet potatoes that have a bacon essence.

8. Enjoy, serve with eggs, along side baked chicken or atop wilted greens!