Tuesday, May 1, 2012

Sweet Potato & Beet HashTAG


Sweet Potato & Beet HashTAG
Makes 8 servings

In under 140 characters:  Move over, hash browns; you've been BEET.
6 slices bacon, chopped
1 Bermuda onion, chopped
2 cloves garlic, minced
2 sweet potatoes, cooked, peeled, diced
3 beets, cooked, peeled, diced
10 fresh sage leaves, chiffonade
1/4 tsp. salt, freshly ground pepper

Cook bacon in large skillet until crisp.  Remove with slotted spoon and drain on paper towel lined plate.  Discard all but 2 Tbsp. bacon drippings.

Cook onions in rendered bacon drippings over medium heat 5 minutes or until tender.  Stir in garlic 1 minute or until fragrant.  Add sweet potatoes and beets.  Cook and stir 4 to 5 minutes until heated through. Stir in sage, salt, pepper and bacon.

Serve with cooked eggs, if desired.


Substitute fresh basil leaves for fresh sage leaves.

Chiffonade (French pronunciation: [ʃi.fɔ.nad]) is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

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