Wednesday, May 26, 2010

Sweet Potato & Brussels Sprouts Hash

Today I'm sharing with you a side dish. Now, side dishes really aren't my strongest recipe area simply because:

1.  My husband thoroughly embraces the carnivore abilities humans have and would rather have a big pile of meat on his plate than have the meat, veggies and starches be in their appropriate serving sizes.

2. I love steamed, grilled and roasted vegetables but those often seem too simple and obvious to bother blogging. Or should I? Let me know! :)

3. Our daughter inherited my husband's appetite so I'm usually the only one in the family who is interested in side dishes.

The end. :)

So anyhow, my motivation to come up with new and exciting side dishes is sorely lacking. But I'm working on it. Lately I've been pushing myself at the grocery store to try new vegetables or cook with ones I rarely use. And it's slowly working. I thought the side dish recipe I'm about to share with you was pretty darn yummy...if that's okay to say about your own cooking?

In a large skillet, pour a smidge of oil. Allow to heat through. Once the oil is hot, add 1 peeled and chopped sweet potato.

If you get impatient and add the sweet potato before the oil gets hot, it is much more likely to absorb the oil as it cooks.

Saute the sweet potato chunks solo for 5 minutes. Then add in sliced onion along with a bit of salt and pepper.

Saute for 5-8 minutes or until the sweet potato is almost fork-tender and the onion has "softened."

Add in a large handful of brussels sprouts that have had the outer leaves peeled off and the tough inside chopped in half (you'll want to throw in the leave and halves).

Saute for 2-3 minutes or until the sweet potatoes are now fork-tender and cooked through.

Add 2 cloves minced garlic, salt and pepper. Heat through.

Remove from pan, serve, and enjoy!

I really liked the sweetness from the sweet potato mixed with the slight bitterness from the brussels sprouts. The multiple layers of texture and flavor make this hash good stuff.

Sweet Potato & Brussels Sprouts Hash (printable recipe)
Serves 4

1 large sweet potato, peeled and chopped into 1/4-1/2" chunks
1/2 yellow onion, sliced
8 fresh brussels sprouts, peel off the outer layers and slice the tough middles in half (use both leaves and middles)
2 cloves garlic, minced
salt and pepper, to taste

In a large skillet over medium heat, drizzle 1-2 tbsp. vegetable oil. Heat. Add sweet potato to hot skillet. Saute for 5 minutes. Add sliced onion, saute for another 3-5 minutes. Add in brussels sprouts; continue to saute for 5 minutes or until the potatoes are fork-tender. Add in garlic, salt and pepper. Heat through. 

Remove from heat, serve and enjoy!  

1 comment:

  1. These might even tempt me to eat Brussels Sprouts ... maybe not!


I love feedback from y'all and try my best to respond to as many questions as possible.