Sunday, January 23, 2011

J's Country Sweet Potato Breakfast Hash

I woke up this morning to my hubby making some tasty breakfast, a breakfast potato hash he came up with on his own.  It was colorful and delicious and the kids loved it too!  Here's his recipe and what he had to say about it...
"Your house will smell like a gourmet breakfast diner. Sweet potato is something I haven't had in a country potato hash but it sounded like a good way to sweeten things up to have a potato dish taste a little more breakfasty and a little less dinnery."

Recipe: (serves 4-6)
6-8 small potatoes (such as gold, red & purple), about 1 lb, diced into 1/4" pieces
2 large sweet potatoes (diced into 1/4" pieces)
1 small zucchini (diced into 1/4" pieces)
3 strips of bacon (nitrate free), diced {*omit and add a tbsp of olive oil for vegetarian}
1 shallot, finely chopped
1 sprig of rosemary finely chopped (leaves only)
2 dashes of paprika
2 dashes of chili powder
3 dashes of garlic powder
2 tbsp extra virgin olive oil
2 pinches of sea salt
1 pinch of pepper (fine ground)

1. Heat a nonstick pan over medium-high heat and add 1 tbsp of oil and the bacon and shallots saute about 2-3 minutes.
2. Add the rosemary leaves and zucchini and cook until al dente (~5 minutes)
3. Remove the bacon zucchini mixture to a plate, reserve any oil and grease in your pan and add the potatoes and sweet potatoes as well as the rest of the spices, salt and pepper, reduce heat to medium-low and cook for about 10 minutes stirring occationally
4. If the potatoes are sticking and appear dry add a couple of tbsp of water as needed.  Cook potatoes until they are just about done, then add the bacon and zucchini back in and stir to combine.  Serve hot.

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