Easy Sweet Potato Zucchini Hash (Mommy Blogger Collab w/ A Style of Our Own)

 

 

Growing up as the kid of a southerner, (my Mom was born in North Carolina), having sweet potatoes for dinner meant they were going to be served one way…candied. Yup, the traditional way smothered in brown sugar, molasses, and syrup. Don’t get me wrong, they are DELICIOUS, but they are far from healthy.

So, when I started cooking, I decided to figure out healthier ways to incorporate these orange beauties into everyday meals.

Now let me start by saying that while I may use the name sweet potatoes in this post, I’m specially referring to the Yam variety. They are orange, vary in size, and are pretty sweet without the addition of other spices. However, there are other sweet potatoes out there varying in color and sweetness. They are equally as yummy, but not carried in stores as regularly as Yams.

I also want to admit that I can’t take the credit for choosing the sweet potato to be the star of this week’s recipe.

This post is based on a challenge that fellow Brooklyn mommy blogger Yuri of A Style Of Our Own and I can up with. We thought it would be fun to choose one ingredient and each make a side dish out of it in our own style. Yuri is one half of the awesome supermom duo behind the beauty, fashion, and mommy blog.

 

CLICK THE PICTURE BELOW TO CHECK OUT ASTYLEOFOUROWN’S

ROASTED YAMS WITH CRUSHED PEPPERS

 

Check out her sweet potato recipe at astyleofourown.com.

 

 

Sweet Potato Zucchini Hash

Who would’ve thought to put those items together right? Well, the backstory on this recipe is pretty simple. It was bored one morning when I wanted to make a hash to go with a poached egg and realized I only had sweet potatoes instead of white potatoes. The zucchini part came in because I noticed I had one left that absolutely needed to be used THAT DAY or else it was going to see the inside of my garbage can. So in an effort to not waste food, this kitchen-sink-of-a-recipe was born.

It is pretty easy because there’s not much measuring and can totally be spiced up or down to your liking. But here are the main ingredients that I used:

2 Medium Sized Sweet Potatoes (Yams)

1 Small Onion (or 1 cup of diced onions)

1 Small Zucchini (or 1 cup of diced zucchini)

2 Stalks of Celery

1 tbs Olive Oil

1/2 Tsp Salt

1/4-1/2 Tsp Black Pepper

Pinch (or more to taste) Dried Thyme

So while this recipe is fairly easy, the key is knowing when to add each in the pan according to how fast they cook. To put it plainly, add in the items that cook slowest first and then the items that cook quicker last.

Let’s Get Started…

1. Start by chopping all of the veggies into small cubes.                                                                                                    

 

2. Add the olive oil to the pan over medium-high heat. Wait one minute until the oil is hot.

3. Add the sweet potatoes to the pan. These will take the longest to cook.

 

4. Let them cook for 8-10 minutes until they start to get tender and slightly glazed.

 

5. Push the sweet potatoes to one side of the pan and let them continue to cook while you add the onions into the pan on the other side. After a minute or two, turn the heat down a little.

 

6. Let the onion cook for 2 minutes until tender then mix it in with the potatoes.

 

 

7. Add the celery into the pan. You sooo don’t have to add it into the middle of the pan as I did, but it is visually appealing isn’t it?! Let that cook for 2 minutes then begin to mix it into the rest of the veggies.

 

 

8. Push the veggies to one side of the pan then add the zucchini to the pan. You may need to add a tsp of olive oil if the pan is dry.

 

9. Add the seasonings at this point. Season up or down to taste. Let cook for 2 minutes, mix the zucchini into the rest of the veggies. Cook for 1-2 minutes more until the zucchini is slightly tender then turn the heat off. And that’s it. Serve immediately or refrigerate and reheat later.

 

 

This can easily be served with salmon or chicken. This can be doubled and served as the single side for several people, or be made for breakfast with a nice poached egg.

Try this easy and healthy recipe out and let me know how it goes!

 

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