Thursday, October 31, 2013

Sweet Potato & Brussels Sprout Hash

Here in Baltimore, we are all trying to enjoy the last bits of great fall weather before the bitter cold hits :(  Carolyn decided to host a brunch, and we all eagerly accepted the invite.  We knew there would be awesome food and drinks and great company.  I for one was also determined to soak in any warmth the sun was willing to provide with some roof deck sitting. It ended up being a pretty perfect day out.

The only thing about brunch is that there tends to be lots of super heavy food that usually leaves me with zero energy for the rest of the day.  I very much dislike having to watch what I eat when I'm out, so my solution is usually to bring something that is healthy and filling.  I always eat this kind of stuff on my plate first, get most of the way full, then switch to savoring the other delicious sweet and/or heavy bites at the end.

For brunch, sweet potatoes immediately came to mind, and decided to throw some brussels sprouts in for good measure :)  I made this into sort of a "hash" in hopes that it would pair well with eggs, bacon, etc. It ended up being a great match, really helping to balance out all the flavors at the brunch.  Thanks for hosting, Carolyn!

Sweet Potato & Brussels Sprout Hash

  • olive oil
  • 1 clove garlic, minced
  • 2 shallots, diced
  • 1 sweet potato
  • ~1 lb brussels sprouts
  • 1 handful fresh cilantro
  • 1 handful fresh parsley
  • 1 bunch spring onions
  • sea salt & pepper
Heat up some olive oil in a pan over medium heat.  Saute the garlic and shallots, and season with some sea salt & pepper.

While the garlic and shallots are starting to cook, peel and cut up the sweet potato into small cubes.  The smaller the cubes, the faster they will cook.  Mine were about 1 inch cubes.

Once the garlic and shallots have started to brown just a bit, add in the sweet potato and season with salt & pepper.

Let the sweet potato cook while you cut up the brussels sprouts.  I like to cut my sprouts up into slices, usually about 4 slices per sprout.  This helps them cook quickly, and the smaller size helps each bite of the dish have pretty balanced flavors.

Go ahead and toss them into the mix and give everything a good stir.  Let this all cook for about 10 minutes or so, until some of the brussels sprouts have started to brown a bit, and you can easily stick a fork in the sweet potatoes.

Chop up the cilantro, parsley and spring onions, stir in to the mix, and cook for a minute or two more.