Creole Hash

Name: Creole Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 medium entree, 8 serving(s)
Ingredients: 4 tablespoons grapeseed oil; 3 tablespoons unsalted butter; 2 sweet potatoes (orange); 2 large carrots; 1 yellow onion (sweet); 1/2 teaspoon crushed red pepper flakes; 1 1/2 tablespoons dried marjoram; 1/2 teaspoon cayenne; 1/2 teaspoon paprika; salt & pepper; 10 Brussels sprouts; 8 garlic cloves; 12 ounces ham; 2 teaspoons molasses; 1 teaspoon grapeseed oil (optional)

Submitted by David J Rust

"I love sweet potatoes. I love cajun and creole dishes. I love hash for my breakfast. This dish combines all of those things and is, also, rather easy to make. It is spicy (if it is too spicy for you, feel free to cut back on the chili's and cayenne) but that's part of its charm. Sometimes, I'll add a drizzle of molasses as a finishing touch, too, for just a bit of sweetness."

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Ready In:: 30mins
Ingredients:: 15
Yields:: 1 medium entree
Serves:: 8

ingredients

4 tablespoons grapeseed oil
3 tablespoons unsalted butter
2 sweet potatoes (orange)
2 large carrots
1 yellow onion (sweet)
¹⁄₂ teaspoon crushed red pepper flakes
1 ¹⁄₂ tablespoons dried marjoram
¹⁄₂ teaspoon cayenne
¹⁄₂ teaspoon paprika
salt & pepper
10 Brussels sprouts
8 garlic cloves
12 ounces ham
2 teaspoons molasses
1 teaspoon grapeseed oil (optional)

directions

Dice the sweet potatoes, carrots, and onion into small (1/4") cubes. Chop the brussels sprouts, lengthwise, into quarters and then cut them across their centers into eighths; set the chopped brussels sprouts aside, separate from the other vegetables. Mince the garlic and add to the chipped brussels sprouts. Slice the ham into 1/4" cubes and set aside.
Over medium-high heat in a large skillet, melt the butter in the grapeseed oil. Swirl to coat the bottom of the skillet and add the diced sweet potatoes, carrots, and onion. Sprinkle the crushed red chili flakes over the vegetables. Toss to coat in the cooking fat and sauté, stirring occasionally, for 5-10 minutes or until the onions are transluscent and the potatoes and carrots start to soften a little bit.
Crushing the dried marjoram between your fingers, sprinkle over the top of the cooking vegetables along with the cayenne and paprika. Stir to coat and taste. Season with salt and pepper to taste.
Lower the heat to medium and add the chopped brussels sprouts and garlic, stirring to incorporate with the rest of the ingredients. If the skillet seems a bit dry and potatoes have started to stick, drizzle in an additional teaspoon or so of grapeseed oil. Sauté the brussels sprouts leaves begin to brown. This will take an additional 2-4 minutes.
Add the ham and stir to combine. Drizzle with the molasses. Continue cooking until the small pieces of ham start to brown. Taste and re-season with salt and pepper if necessary.
Remove from heat and serve with eggs, toast, and/or lettuce cups.

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RECIPE SUBMITTED BY

David J Rust

Minneapolis, 0

A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting. I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here. Thanks for following me and hanging in there during this relative slow period in my life.

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