First hash I tried. It’s quite different than my standard breakfast, but delicious. Once I’m eating eggs again, I can’t wait to try it with a fried egg on top.
- 2 Tbsp bacon fat
- 3 sweet potatoes, about 1 pound each
- 3 tsp minced garlic
- 3 C sliced celery
- 1-1/2 pounds ground pork
- 1-1/2 tsp salt
- 2 tsp fresh sage (or 3/4 tsp dried)
- 3/4 tsp fresh thyme (or 1/4 tsp dried)
- 1/4 tsp ginger
- 1-1/2 pounds spinach
Peel the sweet potatoes, then put them through the french-fry blade of a mandolin (or just cube them if you don’t have a mandolin). This should make about 9 cups of cubes.
Heat a skillet, then add the bacon fat. Add garlic and sweet potato to the skillet and cook, stirring, about 5 minutes.
Meanwhile, slice the celery. Add sliced celery to the pan and cook, stirring, another 5 minutes. When done, set aside in a very large bowl (thats-a-bowl).
While celery & sweet potatoes are cooking, powder herbs all together. Mix herbs and salt into the ground pork.
Brown the pork. When done, add the spinach and cook about 2 minutes, until spinach starts to wilt. Stir this mixture into the sweet potatoes. Divide into 8 servings.
Makes 8 servings. Each serving contains approximately 405 calories, 19g protein, 34g carb. Glycemic load = 10