Blog Archives

Quick & Easy Sweet Potato Hash

10/13/2013

http://nomnompaleo.com/

Ingredients:

Instructions:

Peel and cut the yam lengthwise so the slices fit in the feeding tube of your food processor.
Attach the julienne slicer blade to the machine and shred the yams. (You can grate the yams by hand but the risk of maiming yourself goes up exponentially.)
Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and onion powders, and dried herbs.
You can definitely substitute fresh alliums and herbs if you’ve got them. Taste the mixture and adjust the seasoning.
Heat the fat in a large cast iron skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes/yams.
Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook.
The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
Melt a tablespoon of butter in a 8-inch cast iron skillet over medium-low heat. When the butter foams, crack two eggs into a bowl and pour ‘em gently into the hot pan.
Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
Once they’re done, carefully slide them out of the skillet and on top of a mound of hash. Repeat with the remaining eggs. Sprinkle some more Aleppo pepper on top.

10/6/2013

http://paleomg.com

Ingredients:

Instructions:

Place banana in a food processor and puree until smooth.
Then crack eggs into food processor and mix together.
Now you’ll want to get the beans out of you vanilla bean pod. Use a sharp knife to cut the pod in halve, lengthwise. Then use the back of your knife to scrape out the inside of the pod, removing all the flecks.
Toss the flecks into the food processor along with coconut flour, vanilla extract, baking soda, cinnamon, and salt.
Puree until smooth.
Now heat up a large non-stick skillet over medium-high heat. Once skillet is hot, pour around 2-3 tablespoons of the mixture into skillet. I made each pancake about 3 inches, and that was perfect for flipping.
Wait until each pancake begins to form bubbles on the surface, then flip. If you keep the pancakes smaller, the will cook more evenly and flip perfectly.
While the pancakes are cooking, let’s make the compote.
Place frozen berries in a small saucepan over medium-high heat. Once the mixed berries begin to soften, add in honey and use a spatula to break up the berries even more.
Make all your pancakes and top with berry compote.