Sweet Potatoes and Brussel Sprouts Skillet Hash

I got the inspiration for this dish from Nora, over at Natural Noshing.

She posted this absolutely gorgeous Butternut Squash Skillet Hash a little while ago and as soon as I caught a glimpse of it, I  knew I HAD to make it.

Her delicious, mouth watering pictures gave me needs… I just got this insant, irresistible craving, and I knew this one was NOT going to subside, so no use fighting it.

This is just soooooo my kind of dish. I could very easily eat this every day for an entire week, and I would still want more!

In fact, just looking at my own pictures now, I feel another craving coming…

A quick glance at Nora’s list of ingredients allowed me to confirm that the only thing I needed to buy was a butternut squash.

HA! Easy as pie, I thought to myself. Alas, it appears as though, at this time of year, butternut squash is nowhere to be found in my part of the world. I really tried to find one, to no avail.

Oh well, no biggie… I figured I would just use a sweet potato instead. Besides, I remembered Nora suggesting this very substitution in her recipe.

Unfortunately, when I finally got to actually making the recipe, I didn’t have access to it: No Internet! Hmpft… gotta love technology!

I was left with no other choice but to play it by ear and called my memory to the rescue. I tried and remember the pictures and used those mental images as a gauge to recreate a very similar dish, at the very least.

Well, I think my memory was a LITTLE off... just a tiny bit. ;)

BUT! At least, I remembered the raisins. And the goat cheese. Had it not been for Nora, I would’ve NEVER thought of adding raisins to this. Along with the pumpkin seeds and goat cheese, they make for a definite winning combination!

Oh, and when all was said and done, I drizzled a little bit of white balsamic vinegar over the whole thing… wow did that ever take the dish to the next level.

AH-MA-ZING!

Alright… gotta end this post here, otherwise, I’ll be having this baby for breakfast tomorrow…

Or maybe even as a midnight snack!

SWEET POTATOES AND BRUSSEL SPROUTS SKILLET HASH
(Inspired by Natural Noshings)

INGREDIENTS
(Serves 2-3)

  • 1 small onion, chopped
  • 200g button mushrooms, sliced
  • ½ yellow red bell pepper, cut into roughly 1″ pieces
  • 1 large sweet potato, cut into 1″ cubes
  • 2 dozen fresh brussel sprouts, cut in half
  • 2 cups fresh baby spinach, coarsely chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh rosemary, chopped
  • ¼ cup raisins
  • ¼ cup pumpkin seeds

Garnish

  • 2 tbsp raisins
  • 2 tbsp pumpkin seeds
  • 40g – 50g goat cheese, crumbled
  • White Balsamic Vinegar, to taste

DIRECTIONS

  1. Coat a large skillet with cooking spray, or drizzle with olive oil, and, over medium heat sauté the mushrooms, stirring occasionally, until they are nice and golden, about 5-7 minutes. Remove from pan and set aside.
  2. Add the onions to the pan and cook, stirring occasionally, until translucent and tender, about 4-5 minutes.
  3. Add sweet potaoes, brussel sprouts, bell peppers, salt, pepper and rosemary. Cook for a few minutes to develop fragrance, then add 2-3 tablespoons of water and cover loosely.
  4. Lower heat and cook for 8-10 minutes, until vegetables are fork tender but still have a nice crunch to them.
  5. Throw in spinach, raisins and pumpkin seeds. Stir delicately, cover and remove from heat. Let stand for a few minutes, or until spinach is wilted.
  6. Transfer to serving dishes and garnigh with goat cheese and additional raisins and pumpkin seeds.
  7. Drizzle about a tablespoon of white baslamic over the entire dish (of course, this is entirely optional, but I highly recommend it!)

Share This: Tweet about this on TwitterShare on FacebookShare on Google+Pin on Pinterest

Comments

  1. says

    Oh my Sonia, this looks amazing! I am honored to have inspired this lovely dish!!!! :) Thanks so much for your oh-so-kind words and the mention :) Don’t the raisins and the goat cheese pair so nicely together with the sweet potato (or squash?) Mmmmmm. and I love the addition of the brussel sprouts! I am most definitely trying this version!
    BTW, funny you posted this today – tomorrow morning my post for brown mustard brussel sprouts, yam and chicken skillet is making an appearance – kind of similar ingredients hehe! Great minds think alike, right? We are twins once again :)

    • says

      LOL! I just saw your post, uncanny! This is not the first time that something like that has happened! Looks like our minds really are connected in some way. We get the same cravings at the same time.

      And no need to thank me, I’m the one who need to thank YOU for this fabulous inspiration. I mean, the raisins? Seriously! WOW! And the vinegar, too, worked really well. I’m not kidding when I say that I am getting a major craving for this again. In fact, I will be making it again this week for sure. I just have to have it again. Have to! All thanks to you! :D And I so happen to have everything I need now, save for Brussels sprouts. And I KNOW I can find those at this time of year… ;)

    • says

      I know!!! I saw that and couldn’t believe it, especially since Nora, at Natural Noshings, also posted a very similar recipe! Looks like we were all on the same wavelength. Either that, or the Brussels Sprouts were really super nice at all our local grocery stores! ;)

Trackbacks

Leave A Reply

Current day month ye@r *