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.



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


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.


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