Saturday, October 12, 2013

Sage Scented Sweet Potato and Brussels Sprout Hash

Fall is my favorite. I absolutely love the changing leaves, the sweater and  leggings weather, pumpkins, apple picking, and other things of the like. But one of my most favorite things about fall is the amazing tastes it brings about. It is around this time that our bodies start craving the foods that grow naturally in the cooler months--sweeter root veggies, heartier greens, and earthy herbs, all of which prepare us for a healthy and happy winter. Sweet potatoes, brussels sprouts and sage is a perfect example of this. All of these are hearty through the winter and start flourishing during the fall. It's no coincidence that they taste amazing together. So, in the end Fall was the inspiration for this amazing hash. It is absolutely delicious, and also healthy due to the nutrient dense veggies, herbs and spices. I also tried to channel a little bit of a smoky bacon taste (though not overwhelming by any means) as a little bit of an homage to the classic potato hash. You can totally choose to omit those ingredients if they don't appeal to you though. Try this for breakfast, lunch or dinner, with eggs, without eggs, whatever you like...get creative and most of all, enjoy!

Sage Scented Sweet Potato and Brussels Sprout Hash
2 Medium Sweet Potatoes, diced to about 1/4 to 1/2 inch cubes
1.5 Cups thinly sliced Brussels sprouts (Trader Joe's sells pre-sliced ones if you don't feel like doing it yourself!)
2 Cloves of garlic
2 shallots
3 Tablespoons chiffonaded sage
olive oil
1 Teaspoon Paprika
1 Teaspoon onion powder
Salt/ Pepper to taste

AND optionally if you want a little bacon-y taste sans bacon then add the following:
1 Teaspoon hickory liquid smoke
a small dash of cumin (probably no more than 1/4 teaspoon)\

1. Add a couple table spoons of oil to the bottom of a large pan and turn it on medium high. Add the garlic and shallots and cook until fragrant and translucent.
2. Add the sweet potatoes. Cook them on medium high until they are soft and start browning, about 10-15 minutes. (Add a little more oil if they start browning before they are soft enough to pierce with a fork)
3. Once the sweet potatoes are starting to brown, add in the Brussels sprouts and sage. At this point you can add the other spices, including the liquid smoke and cumin if you so choose. Sautee the whole mixture until the Brussels sprouts start to soften and cook down, around 5 minutes.
4. Once the hash is thoroughly cooked, salt and pepper to taste (I used some smoked sea salt as well, I highly recommend this if you can find it in the grocery store!) and serve up with eggs or whatever your hungry heart desires.

Health Benefits!!
Brussels Sprouts- High fiber content keeps one full and happy, and helps reduce cholesterol. High in antioxidants with Vitamins A, C and E. Glucobrassicin present in Brussels helps prevent inflammation on a genetic level and help fight against various cancers as well as help the body detox. Also high in vitamin K, vitamin C and folate.

Sweet Potato- High in antioxidants in vitamins A and C, as well as sporamins which benefits our gastrointestinal tracts. High in beta-cryptoxanthin, which has been shown to help prevent arthritis. Carotenoids help stabilize insulin and blood sugar levels in the body, may help prevent stomach ulcers, and a great source of dietary fiber.
Garlic- Contains allicin, an incredibly medicinal component, especially in raw garlic. Allicin can help prevent high blood pressure, aid in digestion, aid in inflammation reduction, help prevent and cure cold, and much much more!
Sage- a stimulant, a diuretic and an expectorant, it boosts memory and has anti-inflammatory, antioxidant and antimicrobial as well as anxiolytic (reduces anxiety) properties


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