Midweek Snack // Sweet Potato & Butternut Hash

I am a sweet potato lover. Like the way Bubba Gump loved shrimp. I like them baked, broiled, french fried, as chips, as noodles, as moosh with butter, candied, in baked goods, in my quinoa, in my eggs, in my errrrrything.

Let me compose myself.

OK, so over the snowy weekend, we had lots of time to make elaborate breakfasts, which is quite a treat as we are usually either (a) dashing off to work or somewhere in a hurry or (b) starving from an early morning sweat sesh and too hungry to do anything other than blend up The KayShake.

One morning, G made me pumpkin waffles. I died. On another morning, she made P28 High Protein blueberry pancakes. I re-died. Like, the way Ariana Grande "dies alive" according to Breakfree. And, on the morning of the big effing shovel-out, I took my sweet time (procrastinating, of course) dicing up sweet potatoes, butternut squash, and onion while making some bacon (another favorite food group). I thought I might serve the bacon with the eggs and hash, but decided at the last minute to throw it in the hash itself.

It was a great decision. I hope you enjoy this as much as we did! I will include my mess-free bacon-making method in the newsletter so if you're not signed up and want that, fill out the form on the home page of the site!

Sweet Potato & Butternut Hash

Ingredients:

+2 large white sweet potatoes, diced -- yams and orange sweet potatoes don't hold up as well under the heat

+3 cups of butternut squash, diced -- Trader Joe's sells this frozen already cubed, and you can pick it up pre-cubed at Wegs too. I'm always a sucker for "easier".

+1 large sweet onion

+6 slices of thick cut bacon -- I make the whole pack and set the other pieces aside for a snack

+salt & pepper

Directions:

+In a large stock pot, bring diced sweet potatoes (I leave skin on) and butternut squash to a boil for 5 minutes. You want each piece to give slightly, but still be al dente. They will continue cooking in the skillet. Fragile vegetables as they are, be careful of overcooking or your hash will turn to mash.

+ Strain sweet potato and squash mixture and run cold water over to stop the cooking process.

+ PAT DRY. This is a really important step if you expect your hash to brown well in the skillet.

+ In large skillet, use some bacon fat from cooking the bacon (yummest) or 1 tbsp coconut oil, brown the onions.

+ Add in bacon pieces, and sweet potato and squash mixture, sat and pepper to taste, and allow the hash to cook for a few minutes before mixing it so that it has a chance to get brown. You should only need about 10-15 minutes of browning for it to come together.

+Serve and enjoy!

#Nourish #Meals #Sides