SUNNY SWEET POTATO HASH
So I decided to make my own version for us autoimmune peeps. The original recipe has all sorts of spices for an italian sausage spice blend, which is a no-no on the autoimmune protocol. Instead, I substituted Penzey’s Sunny Paris seasoning aka liquid spice GOLD. Plus, it has pancetta (aka Italian bacon) AND regular bacon in it. I was feeling the sweet potatoes, but a mix of parsnips and carrots would be great too. We devoured it. Obviously. And you probably will too.
- 2 medium-large sweet potatoes
- 2 shallots
- 1/2 tbsp minced garlic
- 1/2 tbsp Penzey’s Sunny Paris Seasoning** (see below for substitution options)
- 1/2 tsp sea salt
- 1 piece package (4 oz) pancetta
- 2 slices thick-cut bacon
- Heat a large cast-iron pan over medium-high heat. Wait for about a minute for it to get hot, then add your bacon bits and pancetta. Cook until crispy, about 5 minutes. You may want to put one of those splatter shield things over the pan so the grease doesn’t fly everywhere in your kitchen.
- Use a wooden spoon to flip them over every once in a while. Remove from the pan and set aside on a paper-towel lined plate.
- Next, add your shallots and garlic. Cook them for about a minute, then add your shredded potatoes and cook for about 5-8 minutes.
- Halfway through cooking, add ½ Tbsp Sunny Paris seasoning and sea salt.
- Continue to mix with a wooden spoon every few minutes until they’re cooked through, but not mushy. Nobody likes a mushy hash.
- When the potatoes are done, pull the pan off the heat. Stir in about ¾ of the bacon bits and pancetta, then use the rest for topping.
- Serve with eggs and/or avocado on top!
- NOTES *You can also use a mix of parsnips and carrots, or all parsnips. ** For the Penzey's, substitute ½ tsp onion powder, ½ tsp tarragon, a crushed bay leaf, and 1 tsp dried chives.