Kick off your week with a healthy dinner full of fresh ingredients and flavors, all while skipping the meat. They key to a successful Meatless Monday dinner is feeling satisfied by still including a protein source. By introducing more sustainable foods to your weekly diet, Meatless Monday will improve personal health and make the world a little greener. Check out www.meatlessmonday.com for more information on the amazing benefits and impact doing this just once a week can do for you and your family.
Step into fall with this unforgettable autumn hash. October is finally here, which means it is finally that time of year to start making fall-inspired dishes. This time of year is the perfect season for recipes using all kinds of squash, pumpkins, sweet potatoes, spices, and fruits. This hash recipe is perfectly sweet, savory, and flavorful.
This specific recipe came together because I played around with leftover baked sweet potatoes and sautéed onions with peppers. Hash style meals are a great example of ways to blend flavors and textures to create one dish everyone will love. The directions below are for preparing the hash from the beginning, but you can definitely substitute in baked sweet potato chunks if you have them leftover and on hand. The quickest way to prep sweet potatoes for hash without using leftovers is by microwaving them for a few minutes. This makes it easier to peel and cut them, reduces cooking time significantly, and is overall a big energy and time saver.
Serve the finished hash with toasted cinnamon brown sugar bread or regular toast and top it with a fried or poached egg for extra protein. There are pecans in this hash to give texture and flavor, but not enough of them to be a significant source of protein. Colored bell peppers are full of nutrition and vitamins, apples and sweet potatoes are full of fiber, and the added egg is full of protein making this meal a complete nutritional powerhouse. This recipe will make a hearty, healthy, perfectly balanced weeknight dinner or a fabulous weekend brunch.
Autumn Hash with Sweet Potatoes and Peppers
- 2 Sweet potatoes
- 1 Granny smith apple, peeled and diced
- 1 c. Colored bell peppers, diced
- ¾ c. Yellow onion, diced
- ¼ c. Pecan pieces
- ¼ c. Large green raisins
- 3 tbsp. Butter
- 1 tbsp. Apple cider vinegar
- 1 tbsp. Brown sugar
- 1 tsp. Fresh thyme leaves
- ¼ tsp. Cinnamon
- ¼ tsp. Nutmeg
- ½ tsp. Sea salt
- ¼ tsp. Black pepper
1) Prep sweet potatoes in the microwave. Wash 2 large sweet potatoes, poke holes with a fork around them, wrap each sweet potato in a damp paper towel, and microwave them for 6 minutes. Let them cool for a couple minutes before peeling and dicing into large squares as shown in photo.
2) Melt 1 tablespoon of the butter in a large nonstick pan over medium heat. Add the diced onions and bell peppers to the butter and sauté for 5 minutes until they start to become golden.
3) Add prepped sweet potato chunks to the pan along with the fresh thyme leaves. Mix all together and let it cook for 1 to 2 minutes.
4) Move the onions/peppers/sweet potatoes to one side of the pan. Add the remaining two tablespoons of butter to the empty side and let them melt. Add the diced apples on top of the melted butter.
5) Sprinkle the salt, pepper, nutmeg, cinnamon, and brown sugar over both the sweet potatoes and the apples. Mix everything together and let it continue to cook for 1 minute.
6) Pour 1 tablespoon of apple cider vinegar over the hash and let it cook for 2 more minutes. Turn the heat off and mix in the raisins and pecans.
7) Serve with toasted cinnamon bread, eggs any way (poached, fried over easy, or scrambled) and garnish with a few fresh thyme leaves.
I hope you enjoy this delicious meatless dinner full of fresh ingredients and I will see you next week for another one of Direct Energy’s installments of Meatless Monday!
Recipe and Images by Stacie Morgan