Wow, here I am, writing a blog post!  I’ve missed blogging so much, but when I became a new mom, I set unrealistic expectations for myself as a blogger and then felt I needed some distance from my blogging hobby.  Fast forward 4.5 years and I have 2 little ones and suddenly blogging seems exciting again. Debbie has been a huge encourager and I’m excited to rekindle my love for writing and sharing!

I am thrilled to be sharing this recipe with you!  Cooking is a true passion of mine- a way I connect with my family and friends on a daily basis.  My favorite memories of life are centered around time in the kitchen with my parents, grandparents and friends.  To me, the knowledge gained in the kitchen is a way to carry on my family legacy and I hope I’m passing the love of preparing food to my children. Filling bellies is filling hearts and a true joy!

When my assignment was handed:  “Fresh From The Garden” I knew it was a perfect fit.  We happen to have just finished a round of Whole30 at our house, so I have been immersed in All. The. Vegetables. Not to mention, farmers markets are all starting up and this is the perfect way to use up your farmer’s market finds!

We don’t always think of breakfast as the time to really get in all of our veggies, but this recipe is a satisfying way to start your day!  I love this recipe because it’s so versatile- all you really must have are sweet potatoes and then everything else is interchangeable to suit your taste, your cupboard or the time of year in which it is prepared!  

Sweet potato hash has become a true staple at our house.  Ingredients can be prepped ahead of time and then thrown together in the morning…honestly we eat this for dinner a lot too!  This hash carries you easily through to your next mealtime, and can be served as a side or a main course. It packs a punch in flavor, texture and nutrient profile.  It is a win-win meal for sure!

Katie Bloodworth: Sweet Potato Hash

May 18, 2018

by Debbie

Category Foodie Friday

Prep Sweet potatoes, bell pepper, onion, Brussel sprouts, and kale: Sweet potato: shred on large holes of box grater or run through food processor. Another option would be to small dice). Place in a medium bowl, lightly salt and pepper, add about ½ teaspoon taco seasoning and 1T. Melted coconut oil (or oil of your choice), stir and set aside; Small dice bell pepper and onion Quarter Brussel sprouts Remove stem/rib from kale and set aside. Rough chop kale leaves, small dice kale stems Meanwhile, preheat large iron skillet and cook bacon and set aside leaving it slightly soft so it can finish with the hash at the end. Pour out remaining grease but do not wipe out pan. To the iron skillet, over medium heat, add 1T ghee (or other oil), kale stems, onion, and red pepper (if your sweet potato is diced instead of shredded add now). Let soften for 3 minutes, lightly salt and pepper, add brussel sprouts and sweet potatoes. Continue to cook over medium to medium low heat, stirring with a spatula occasionally. Add about another ½ t. Taco seasoning near the end of cooking. While hash cooks prepare raw ingredients: Roughly chop arugula and divide evenly among bowls or plates. I like to use pasta bowls that are wide and shallow. Mince chives Halve or quarter cherry tomatoes Slice avocado halves vertically Chop jalapeno (or leave out according to preference) After hash has been cooking approximately 10 min, rough chop bacon, and add bacon and kale to iron skillet. In a separate skillet, prepare eggs according to personal preference. We eat ours fried over medium. Poached would also be great and if you insist, scrambled although the runny yoke really compliments the hash in my opinion! I alloted two eggs per adult and one egg per child….use your discretion here. Assemble remaining ingredients: heaping serving of hash, top with tomatoes, avocado, and jalapeno, then the eggs, then a few tablespoons of salsa and topped with chives. Serve on it’s own or with crusty bread (like the Sylvan bread you see in the picture) or biscuits!
Thanks so much for taking a peek at this recipe. I can’t wait to hear what you added to your hash recipe. I hope you love this meal as much as we do at our house!

Ingredients

• 3c. Sweet potatoes (about 1 medium potato)
• 1 red bell pepper
• ¼ red onion
• 2c brussel sprouts
• 3-4c. Kale
• 4-6 strips of bacon
• 4-6 eggs
• 2c. Arugula
• 2T. Chives
• 1c. Cherry tomatoes
• 1 avocado
• ½ jalapeno
• 1/2c. Salsa (I used an avocado tomatillo salsa but you can use any salsa)
• Salt and pepper to taste
• Taco seasoning (I used this one)
• 2T ghee
• 1T coconut oil
• (oil options are totally flexible- use whatever high quality oil you have on hand from butter to olive oil and everything in between).

Instructions

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When I create recipes, I often have an overall idea in my head, but it doesn’t quite come together until after I take a walk through the grocery store or market (or let’s get real- when I discover what is already available in my pantry because planning ahead is not my forte).To create this hash recipe, we paid a visit to the Bentonville Farmers’ Market on Saturday where we found beautiful greens, sweet potatoes, chives, and local bacon! I had already picked up fresh eggs from my favorite backyard farmer and then I filled in with grocery store finds.

Knowing where your food comes from makes it even better in my book.  Being able to meet the farmers who grow, pick, and prepare the food we buy just adds that much more love and care into what we feed our families.  I grew up with a large family garden, in the summer almost everything we ate came from that soil! Knowing my grandparents so thoughtfully prepared the garden plan and cared for the food we ate, while also encouraging all of us to get our hands dirty instilled a value of food and provided a wealth of knowledge I didn’t realize I had obtained until well into adulthood.  

*Disclaimer: I’m the world’s worst measurer- these measurements are flexible and approximate according to number of people you’re serving and your personal preferences.  This recipe served 2 adults and 2 children for us.

Arkansas native, Katie Stilwell Bloodworth is an Airbnb Superhost, co-owner of La Petite Fleur Clothier, and multi-tasker extraordinaire. Passionate about people and relationships, Katie also volunteers with the Walnut Farm Montessori School, the Ronald McDonald House, and First United Methodist Bentonville. She attributes her drive and leadership skills to coming from a long line of first born daughters, as well as her unforgettable experiences serving Kappa Kappa Gamma through college and the years following.  She loves spending time with her supportive husband and adorable kids, having a trip on the calendar, and she’s sorry about being perpetually late. Katie firmly believes in the power of a homemade meal, the importance of grace and do-overs, and that there are better things in life than a clean house.