Tuesday, October 15, 2013

Sweet Potato Hash - Paleo and Gluten Free

Hash ---- I love Hash.  Hash at our house is a fancy way to use up left overs.  Left overs you say, ick, I don't like leftovers.  Nonsense!  If the original version was delicous the remaining portion will be just as good.  Hash can be made of anything that suits your fancy.  If you have food leftover from last nights meal and are in a hurry this is a perfect way to use.  Or you can start from scratch and that's what I did with this recipe for Sweet Potato Hash.  My favorite way to make hash is with leftover roast beef with potatos and carrots.  Ooooh I'm making myself hungry.  This recipe is naturally gluten free - Bonus! It's also Paleo, Grain Free, and can be Dairy Free is you use Ghee. So onto the Sweet Potato Hash recipe:


1 pound of sausage (we use turkey sausage)
2 large Sweet Potatos chopped ( approximately 4 cups )
1 medium onion chopped
3 stalks of celery chopped
1 granny smith applie chopped
3 T Butter or Ghee
1 1/2 - 2 cups of chicken broth
1/8 tsp garlic powder
1 T sage
salt and pepper to taste

First peel and chop the sweet potatos because you will want to par boil the potatos so they don't take as long to cook with the celery and oninons. Depending on the size of your chopped potatos this could take 10-15 minutes. You want them to still be firm but starting to soften. They will continue to cook when you add the rest of the ingredients.

Next, or in a seperate pan, brown the sausage. Drain the sausage on some paper towels after browning.

Now add the onions, celery, sweet potatos, apple and butter or ghee to a large pan and cook until just barely softened. Next add the chicken broth. Finish the cooking of the vegetables and add the sausage to the pan and the spices.

If you want the broth to thicken you can save 1/4 cup of broth and add 2 tablespoons of your favorite starch (tapioca, corn, or potato starch )together and mix well before adding to the heated broth, vegetable and sausage mixture. This is the way we prefer our hash.

Once the vegetables are cooked thru you have your Sweet Potato Hash ready to serve.

Some of the best ways to serve hash is with mashed potatos but you could use mashed cauliflower or parsnips as well. Or you could serve it in a bowl with some of my Coconut "Love" Muffins to help sop up the broth.

Use the recipe as a guide but feel free to add whatever you have left over from last nights meal as your recipe. It's really that easy. For example if your using left over beef roast then use beef broth instead of chicken. You simply can't go wrong. This is now one of our new favorite go to recipes for a cool fall day.
Enjoy!






See this post and many more like it at the following linkup sites:

Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Gluten Free Wendesays at The Gluten Free Homemakers Gluten Free Wednesdays
Whole New Mom - Allergy Free Wednesdays at Whole New Mom's site
Nourishing Treasures - Make Your Own! Monday link-up 9/30

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