There is no sense delegating potato hashes to breakfast food. They are a wonderful meal any time of day, and even better when you throw some beer-braised pulled pork in there. But if you're having it for breakfast, don't be a fool. Put an egg on top.
Inspiration: Downshiftology
Ingredients
4 tbsp butter
1 tbsp crushed chipotle pepper
1 tbsp cumin
3 cloves garlic, chopped
1 red onion, chopped
2 red bell peppers, chopped
2 poblano peppers, seeded and chopped
8 oz baby Bella mushrooms, sliced
2 large sweet potatoes, peeled and diced into 1/2-inch cubes
2 cups spinach leaves
Salt and pepper, to taste
Lime juice, for serving
3 green onions, sliced
Preparation
Heat butter in a large saute pan on medium heat. Add chipotle and cumin to hot butter and toast until fragrant. Add the garlic, onion, poblano, and red bell pepper to the pan and saute for one minute to soften.
Add the diced sweet potato and spices to the pan. Cover and cook the sweet potato for 10-12 minutes, stirring occasionally. Remove lid and continue to cook for an additional 10 minutes or until potatoes are fork tender.
Add the spinach and stir for an additional 1-2 minutes or until the spinach is wilted.
Remove the hash from the heat. Season with salt and pepper and top with sliced green onion and lime juice. Serve immediately.
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