I’ve got a few collections of recipes in the works for the next few weeks. First, veggies for breakfast, as usual they’ll all be gluten free, soy free, dairy free, and nut free recipes. I read an article the other day about how Americans eat… did you know that the median amount of fruits and eaten per day is 1.6 servings? No wonder we’re so unhealthy! My family tries to eat the recommended amount of 5-6 servings per day, but that same article stated that people who eat “7 or more servings per day have a 42% lower risk of dying from any cause, compared to those who eat less than one portion.” You can read the whole article by Dr. Mercola here. If you already eat lots of vegetables for lunch and dinner, breakfast is the logical place to incorporate them. My first “veggies for breakfast” recipe – Pancetta and Sweet Potato Hash (I serve it with over easy eggs). This recipe is delicious and would be great to prepare for a fancy breakfast or brunch you’re hosting – it would also go great with a maple glazed pork tenderloin or salmon for dinner!
I actually created this back in May while I was vacationing at my parent’s log cabin in Northern Michigan. We were on our way up north for a nice long weekend hoping that the weather finally warmed up up north like it down state. Nope! It snowed on our way up! oh well! I served it again last weekend while on vacation with the entire extended family and everyone LOVED it! Actually, that’s why I’m posting it now – lots of people wanted the recipe :).
Sweet Potato and Pancetta Hash
4 sweet potatoes
3 shallots, halved and sliced
1 5oz package of cubed pancetta (I suppose you could also use bacon here. I personally like pancetta because it’s more flavorful)
Pierce your sweet potatoes with a fork and pop them in a microwave for 6 minutes (I would flip them over once while they’re in there) or pop them in a 350 degree oven for about 25 minutes. The potatoes should soften but not be completely cooked. While they’re cooking, add the pancetta and shallots to a large skillet over medium high heat. Cook until the pancetta is crispy and the shallots are soft. Transfer the pancetta and shallots to a dish, leave the pancetta fat in the pan.
Take your potatoes out of the microwave or oven and peel them (careful they’ll be hot). Cut them into cubes (mine were probably 3/8″ or so). Saute the cubed potatoes in the pancetta fat until they’re tender. Stir in the pancetta and shallots. If you want it a bit sweeter you can toss in 1 tbsp of pure maple syrup, I like it with it. Season with salt and pepper. Serve with over easy eggs for breakfast or with the meat of your choice for dinner!
**All of my recipes are gluten free, soy free, dairy free, and nut free, meaning that they are peanut free, cashew free, tree nut free, walnut free, pecan free, and almond free. They are also free of a lot of other grains and legumes because I’m intolerant to them, along with gluten. My recipes are amaranth free, barley free, chick pea free, buckwheat free, fava bean free, flax free, garbanzo free, oat free, rye free, sorghum free, spelt free, and teff free. If there are easy substitutions to make the recipe egg free I try to include them. My recipes are dairy free – I personally am intolerant to whey and therefore can eat butter. Most recipes can be made completely dairy free with a butter substitute. Feel free to leave any changes you’ve made in the comments for others to see!