A couple months ago I spotted an ad in an issue of Cooking Light for a contest. Cooking Light was looking to the best, most innovative healthy cook in America. Four finalists would be chosen to compete in a competition in Atlanta and the winner would receive a kitchen makeover and a year’s worth of free groceries. Yes, please! All you had to do was come up with an original recipe and submit a video of the you preparing the dish from start to finish.
I realized that I haven’t shared the recipe or the video with you guys. I was not selected as a finalist, but I still enjoyed the process and I created a really tasty recipe in the process. The first idea that popped in my head was Sweet Potato Hash. I decided to go with that because I had never really seen anything like it, especially in the pages of Cooking Light. Here is the recipe and you can watch my video HERE as long as you promise not to laugh too hard at me. I may not be a Food Network Star, but for having bad lighting, less than stellar equipment and having to do it all in one take, I think it turned out pretty good.
Sweet Potato Hash
3 medium sweet potatoes, cut into 1/4 inch cubes
1/2 cup yellow onion, diced
1/2 cup red bell pepper, diced
2 slices bacon, chopped
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt and Pepper to taste
1 tbspn. olive oil
4 eggs, poached
Chopped Italian parsley
Boil the sweet potatoes for 4 minutes, drain and let cool.
In a cast iron skillet, crisp the bacon. Drain on a paper towel and set aside. Drain most of the bacon fat, but do not wash skillet (this is where all the flavor is). Add olive oil to skillet followed by onions, bell pepper and garlic. Cook for 3 minutes.
Add cooled sweet potatoes and skillet and spices and mix well with other ingredients. Let the potatoes crisp on one side before stirring (about 6-7 minutes). Stir and continue to let potatoes crisp (another 5 minutes). While potatoes crisp, poach eggs. I used this little tutorial when I learned how to poach eggs – it works great.
Add bacon back to hash. Serve 1 1/2 cups of hash with one poached egg on top. Sprinkle with parsley.
This dish has only about 200 calories, 7.5 grams of fat, and 10 grams of protein. The sweet potatoes are full of vitamins and minerals and this makes for a healthy, hearty morning meal.