A childhood favorite of mine was always corned beef hash. Sure, in my household it was from a can then. And the first time I picked up that corned beef hash can and looked at the label, was the last time I picked up that can of hash. But, I’ve always had great memories of eating it on cold mornings as well as on camping trips. It was time to find a way to make a healthy alternative to traditional corned beef hash.
Hash – Why Not Corned Beef?
Now, people know, I don’t have a problem with beef, but corned beef is a long process, just for hash. If you have it left over, then by all means use it. But, truthfully, I don’t make corned beef very often and am not adding it into our meal plan just so I can have hash on the weekends. So, my more convenient solution was bacon hash with a hint of sweetness from sweet potatoes. My family loved it! I hope yours will too.
â€¢ ½ small sweet potato, cooked and cooled
â€¢ 1 tsp coconut oil
â€¢ 1 Tbs coconut aminos
â€¢ ½ Tbs vegetable broth
â€¢ ¼ cup onion, finely chopped
â€¢ 1 garlic clove, pressed
â€¢ ¼ cup pepper, chopped
â€¢ 1/8 tsp chili powder
â€¢ 1/8 tsp dried rosemary or ¼ Tbs fresh rosemary
â€¢ 1/8 tsp dried basil or ¼ Tbs fresh basil
â€¢ 1 Tbs bacon crumbles (optional)
â€¢ Sea salt
â€¢ Fresh ground pepper
1. Cook sweet potato for 40-45 minutes at 350 degrees. Allow to cool.
2. Chop onion and press garlic. Allow to sit for 5-10 minutes. Chop pepper.
3. Mix coconut aminos and vegetable broth.
4. Sauté onion and pepper in coconut oil for 2-3 minutes.
5. Add potato and sauté for 2-3 minutes or until warmed through.
6. Add garlic and sauté for another minute.
7. If ingredients begin to stick during sautéing add ½ of aminos/broth sauce.
8. Add any remaining sauce, chili powder, and herbs. Stir.
9. Top with bacon crumbles, if using. Salt and pepper to taste.
Makes 6 servings