Yesterday was a cold winter’s day in Chicago, and all was quiet… Except for the plows going by the house every 10 minutes starting at 3:45am, knocking over garbage cans, the garbage men coming through the neighborhood, and the insanity of a three year old little girl who loves chasing two little barking dogs (a 5lb Chihuahua named prince and a 7lb mini dachshund named Isabel). Ahhh… This is my life. While it is chaotic, I wouldn’t change it for the world.
After deciding at 5am when my alarm went off (after listening to previously mentioned plows go past the house for a good hour) that I was not going to be able to get a morning run in, I rolled out of bed determined to do something with my day. I had HUGE plans. Plans that included cooking, cleaning, and having a dance party with mini me. Like I said… HUGE plans.
I downed a cup of coffee, made some breakfast (pictured below – sauteed spinach topped with egg whites, Babybel cheese, and sriracha), and started with my day.
My cooking plans for the day included making a sweet potato hash, inspired by my mom’s farmhouse hash she had made for our Christmas celebrations with our family. It was the perfect addition to eggs. Don’t get me wrong – I love my eggs, but I was in search of something to make them more exciting. I knew that I wanted to add some more veggies (let’s be real – who has a hard time getting all their veggies in every day??) and use sweet potatoes (more nutrient dense than white potatoes).
Here is what I came up with.
Sweet Potato Hash
- 1.00 container (16 slices ea.), Low Sodium Bacon
- 2.00 lb(s), Sweet potato – Cooked, baked in skin, without salt (Sweetpotato)
- 0.25 cup(s), Oil – Olive
- 13.50 oz(s), Onions – Raw
- 2.00 lb(s), Squash – Zucchini, includes skin, raw
- 12.00 oz(s), Spinach – Raw
- 5.00 clove(s), Garlic – Raw
- 1.00 tbsp(s), Spices – Thyme, dried
- 0.20 oz(s), Spices – Rosemary, fresh
- 2.00 tsp, Salt
- 0.50 teaspoon, Crushed Red Chili Pepper Flakes
Peel and chop sweet potatoes into small cubes, toss with olive oil and roast at 425 for 25 minutes, flipping once in the middle of baking.
While potatoes are baking, chop onions and zucchini into small cubes; mince garlic, and chop rosemary. Chop Bacon into small pieces.
Saute bacon in a large skillet until crispy. Remove from pan leaving the bacon grease for sauteing vegetables. Add onions, garlic, rosemary, thyme, salt, and crushed red pepper flakes. Cook until fragrant (about 1-2 minutes). Add zucchini. Cook until softened (about 5 minutes). Add spinach and stir until wilted. Add bacon and sweet potatoes back in and heat through to combine.
Makes 14 servings (¾ cup per serving, around 6 ounces).
Cals – 169, Fat – 7.7g, Carbs – 19.8g, Protein – 6g
This recipe turned out amazing, and was just what I was looking for! Would be a great side dish for dinners as well as a nice addition to a morning meal. I ended up packing up half of mine and freezing it for next week. I scooping the rest out into pre portioned containers for easy grabs in the morning to bring into the office.
Hope you all enjoy!