Breakfast Hash or Crisp
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Breakfast Hash or Crisp
Hash is sautéed on stovetop; Crisp is oven-toasted. This sweet-and-savory breakfast also makes a great dinner meal, either steam-cooked on stovetop (hash) or toasted in the oven (crisp). This dish is excellent even with just sweet potatoes and salt, or simply topped with walnuts. Any other additional vegetables or fruits are bonus and give many variations to this easy “delicious and nutritious” meal.
Ingredients:
- Sweet Potatoes
- Salt
- Select Additional Cooked Vegetables/Fruits: Butternut, Honeynut, Broccoli, Cauliflower, Bell Peppers, Mushrooms, Apples
- Last 5 Minutes (for oven-cooking): Walnuts
- Select Fresh Toppings: Walnuts, Bananas, Strawberries, Blueberries, Mulberries, Peaches, Raisins, Diced Apples, Bell Peppers, Avocado, Sweet Guacamole
Hash (Stovetop)
Dice sweet potatoes into bite-size pieces, about 1-inch cubes, and place in large sauté pan with a little water. Add broccoli, cauliflower, bell peppers, mushrooms, and/or apples, cut into bite-size pieces, if desired. Cover and cook until soft, stirring every few minutes. Stir in a little salt during the cooking, but be careful not to oversalt since very little is needed. Serve with desired toppings.
Crisp (Oven-Toasted)
Dice sweet potatoes into bite-size pieces, about 1-inch cubes, and place in large bowl. Add broccoli, cauliflower, bell peppers, mushrooms, and/or apples, cut into bite-size pieces, if desired. Sprinkle with water to moisten and help the salt to stick, then lightly salt (better to undersalt then to oversalt since very little is needed). Stir to coat cubes evenly then spread sweet potato mixture in baking pan. Bake at 400-425°F until the middle pokes soft and the top is as crispy as you want. Can add walnuts to the pan in the last 5 minutes of cooking if you want them toasted. Serve with any desired toppings.