Sweet Potato Hash — Savannah Bleue | Holistic Nutritionist and Hormone Specialist

Get ready for the most delightful sweet potato hash you ever did taste. This recipe uses Hannah sweet potatoes, which neither taste like a sweet potato or a white potato. They’re more like honey infused potatoes, lightly sweet, rich and creamy. I don’t think I’ll ever go back to using anything else and I have a feeling you’ll agree.

Serve the sweet potato hash with veggies and protein of choice for an energizing, blood sugar balancing breakfast that satisfies the body and soul. This here is shown with pan fried asparagus and a duck egg fresh from the farmers market.

INGREDIENTS

Sweet Potato Hash (for two)

1 sweet onion, diced

2 tsp olive or avocado oil

1 Hannah sweet potato, diced (about 1.5 cups)

1/4 tsp Himalayan salt (plus more to taste)

Freshly cracked pepper

METHOD

Head a pan over medium low with the oil. Add the chopped onion and sauté for 5 minutes, stirring occasionally. Meanwhile dice the sweet potato.

Add the sweet potato to the pain along with the salt. Cover and cook for 20 minutes, giving it a stir every now and then (about every 7 minutes).

After 20 minutes, the potatoes and onions should be tender and there should be some browning. If they aren’t yet tender, give them a few more minutes. If they haven’t browned but are tender, remove the cover and turn up the heat for a few minutes to brown them.

Xx