Saturday, March 8, 2014

Sweet Potato Red Flannel Hash

I hope you have some beets in your early garden. If you don't we will have a few bunches  available here in another 6 weeks and you can make this great recipe with just a few.  Now this recipe is power packed with nutrients especially if you use heirloom varieties for your ingredients.  NO GMO'S here!

Red Flannel Hash. A recipe with beets, potatoes, onions, herbs, and bacon.

Red Flannel Hash Serves 4

 1 large sweet potato, peeled and cut into ½ inch cubes
 8 ounces small red potatoes, quartered
 1 1/2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
4 ounces bacon, cooked and chopped
2 medium (or one large) red beets, roasted, peeled and cut into ½ inch cubes (How to Roast Beets)
 1 tablespoons fresh thyme, minced (plus more for garnish)
salt and pepper to taste

1. Place sweet and red potatoes in a large pot and fill with water. Place pot over high heat and bring to a boil.
2. Boil potatoes for about 15 minutes or until potatoes are still slightly firm and drain.
3. Place a large skillet over medium high heat. Add the oil and onions and sauté for 3 minutes.
4. Add potatoes to the skillet and continue to sauté for an additional 7 to 10 minutes. Season with salt and pepper.
5. Stir in the chopped bacon, beets and thyme and sauté for 5 minutes. Adjust seasonings.
6. Top with a sprinkle of fresh thyme and serve.

This is perfect served as a side with just about any protein; beef, chicken, pork and even grilled salmon.

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