Brussels Sprouts Sweet Potato Hash Recipes
SWEET POTATO-BRUSSELS SPROUTS HASH
Provided by Yanick Rice Lamb
Categories side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place sweet potatoes in large pot; cover with orange juice, water, maple syrup, cinnamon, nutmeg, salt and pepper. Bring to a boil, lower heat and simmer gently until sweet potatoes are easily pierced by a fork. Drain potatoes, reserving liquid.
- In 1 quart of boiling water, blanch the sliced brussels sprouts for 1 minute. Drain.
- Heat butter in a 10- to 12-inch nonstick skillet; add sliced onions. Cook over medium heat until wilted, about 10 minutes. Add brussels sprouts and cook 5 more minutes.
- Add drained sweet potatoes to pan. Use a spatula to break up larger pieces and incorporate them into sprouts and onions. Allow hash to gently brown, turning over pieces with a spatula occasionally. Add a little of the reserved sweet potato cooking liquid if hash becomes too dry. Season with salt and pepper. When hash is thoroughly heated through and evenly browned, serve on a platter or on individual plates.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 1429 milligrams, Sugar 29 grams, TransFat 0 grams
BRUSSELS SPROUTS & SWEET POTATO HASH
Try our Brussels Sprouts & Sweet Potato Hash recipe today. This delicious-and strikingly colorful dish-will wow everyone that comes to the table.
Provided by My Food and Family
Categories Vegetable Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prick potato in several places with fork. Microwave on HIGH 3 to 4 min. or just until potato is slightly softened but not tender. Cool 10 min.
- Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Peel potato; cut into 1/2-inch pieces. Add to bacon drippings in skillet along with the Brussels sprouts; stir. Cook on medium-high heat 5 min. or until potatoes are tender and Brussels sprouts are crisp-tender, stirring frequently. Remove potato mixture from skillet; set aside.
- Add onions to skillet; cook and stir 2 min. Stir in water; cook 1 min., stirring constantly to scrape any browned bits from bottom of skillet. Return potato mixture to skillet along with the dressing; mix well. Cook on medium heat 2 min. or until heated through, stirring frequently. Remove from heat.
- Crumble bacon; stir into potato mixture.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 440 mg, Carbohydrate 30 g, Fiber 6 g, Sugar 15 g, Protein 8 g
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