Sweet Potato Turnip Hash

I love making different types of cubed hashbrowns on the stove.  I had some sweet potatoes that I needed to use and a turnip that needed to be used.  So, those two items were the base for this recipe.  I was all gung-ho on eating healthier again after a week of eating whatever crossed my path. . . . . and then. . . . . . I used bacon in this recipe.  So, it's both good for you and kind of a little bit (in a very yummy way) bad for you.

Here's what I used:

2 strips of bacon

3 small to medium sweet potatoes, cubed
1 green pepper, diced
1/4 yellow onion, diced
1 turnip, cubed

1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 teaspoon paprika
pinch of crushed red pepper
2 cloves of garlic, minced or crushed
black pepper to taste

Here's what I did:

Cook bacon over low heat in large skillet until it's as crisp as you like.

Remove bacon from skillet and drain on papertowel.
Add onion and cook until soft.
Add sweet potato, green pepper and turnip and stir to combine.

Cover with lid and cook for 10 minutes over medium low heat.
Stir veggies and re-cover and cook covered for another 10 minutes.
Remove cover, add seasonings, stir and continue to cook without lid for an additional 10 minutes.  Stir occasionally.
Crumble the saved bacon and mix into hashbrowns.
Garnish with green onions, if desired.

Eat while it's still warm.

What's your favorite way to use sweet potatoes in recipes?

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