Hash
Change the way you think about hash! I’m a huge fan of this customizable, everything-but-the-kitchen-sink type of recipe. This can be sweet, savory, and is a perfect meal for breakfast, lunch and dinner. This is a sweet and savory hash recipe made with roasted veggies, sautéed spinach, breakfast sausage and eggs. this is paleo, gluten-free and Whole30 approved, but do what works for you!
INGREDIENTS
1 medium sweet potato, chopped into bite-size pieces
1 lb mixed veggies
1 lb of protein ( I love air fryer chicken thighs or broiled salmon)
1 1/2 Tablespoons + 2 teaspoons avocado oil or olive oil
1/4 teaspoon paprika or other spices (optional)
1/2 teaspoon sea salt + more to taste
1/4 teaspoon ground pepper + more to taste
1 yellow onion, chopped
1 clove garlic
2 cups greens
1/4 chopped nuts or 1/2 an avocado
Hot sauce or lemon, for serving
Fresh herbs, for serving
INSTRUCTIONS
Preheat oven high broil.
Toss chopped sweet potatoes, onion and any other root veggie 1 1/2 Tablespoons of oil, with 1/2 teaspoon salt, 1/4 teaspoon paprika and 1/4 teaspoon pepper.
Spread veggies in your cast iron, cook on medium high for 5-10 mins, but don’t stir, then pop into the oven and roast for 15-20 minutes. Around the 10 minute mark, remove pan from oven, toss and continue roasting until sweet potatoes and veggies are fork tender.
Throw some thawed chicken thighs sprinkled with S&P into the air fryer for 20 mins, turn once at the 12 min mark. Or chuck some thawed salmon into some tin foil, sprinkle with S&P and broil on high for 7 mins.
Meanwhile, toast pecans in a large, dry skillet for 1 to 2 minutes or until they’re golden brown. Watch closely because they can burn quickly. Remove from heat, let cool and then roughly chop. Just leave them the way they are if this feels like a chore.
Move the skillet to the stovetop and continue cooking on medium. I like to make a little reservoir for some more EVOO and then I toss int garlic in the clearing for a little browning, then add baby spinach and toss to combine and wilt.
To serve, place sweet potato hash mixture onto a plate or in a bowl, and garnish with fresh herbs (if using) and any veggies you want that are still raw. Top with hot sauce or drizzle with lemon, if desired.
NOTES
To save time, you can prep the roasted veggies and the onion and spinach mixture 1-2 days in advance.
