PORK & SWEET POTATO HASH

imageLong time since we posted something, 321ers. Howzit?

It’s getting a bit cooler here in Perth. Winter is definitely coming (Yeah, a Game of Thrones reference. Sue me.) so I’ve been busy cooking up cold weather foods like slow-cooked split pea soup, almond-cashew butter for toast and smoothies and stocking the fridge for the week to come.

It’s not always easy to eat well when your pressed for time. Long work hours and daily travel (still car-less) are a rough challenge. One of my strategies is to cook up batches of foods that can be used as meals on their own or added to other dishes, hopefully to last 4 days. And one of those dishes is my Pork & Sweet Potato Hash.

Enjoy!

INGREDIENTS

1 Tbls Coconut oil

1/2 K Pork, minced

Sea salt (to taste)

1/2 tsp Black pepper, ground

1/2 tsp Cumin, ground

1 tsp Sage, dried

1/2 tsp Chipotle, ground (can also use Smoked Paprika)

1/2 med sized Sweet Potato, diced

1/2 Green Capsicum/ Pepper, diced

1/2 C Water or stock

PREPARATION

MELT oil in large fry pan.

ADD meat and spices.

FRY until pork cooked but not browned.

ADD all veggies.

FRY until meat browns and veggies are cooked.

ADD small amount (1-2 Tbls) of water or stock to deglaze pan and get those lovely flavors cooked on the pan back into the food. Keep adding until the pan no longer has the tasty crispy bits clinging to it and liquid is absorbed.

SET pan aside for 5 minutes to finish.

SERVE in its own or with a green salad. Or use as a filling for soft tacos. Or a side dish with your breakfast eggs… endless possibilities.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s