Hi MealMasters! I’m Dr. Monique, AKA Physician In The Kitchen™ and today I want to share with you my new recipe for a yummy sweet potato hash, using a cool (at least I think so) kitchen hack. But first a little backstory: I enjoy creating and trying new things in my kitchen (my “lab” so to speak), and part of that includes using ingredients I already have in my pantry, cabinets, or freezer. Combine that with being the mother of a (rapidly) growing 16 year-old son, as well as the need to meal plan and prepare (new and exciting…no pressure there lol) meals on a somewhat regular basis, and you have the perfect culinary storm.
Let’s face it: the struggle to have different options for breakfast (or any meal) can be real. And fortunately my kid is pretty low-maintenance. Left to his own devices he would pretty much cereal everyday…until puberty hit. Once those growing muscles and bones (and of course, brain) required more than that and he actually asked for something else for breakfast, I knew I had to step up my game. So, back to the lab I went! Yesterday’s experiment involved sweet potatoes. For those who don’t know me, I am the sweet potato queen, with the creation of my vegan, gluten-free sweet potato pound cake (order here at goodvegancake.com) poised for world domination. Hmm, why not use it as a new breakfast item? Sweet potatoes are the perfect food: they are full of fiber, vitamins, and minerals. They also contain antioxidants that decrease cancer risk, support your immune system, promote gut health, and improve brain function, just to name a few.
So what is this earth-shattering kitchen hack that has me raving? I’m glad you asked. Since I didn’t have fresh sweet potatoes, I used the next best thing: sweet potato fries from my freezer! Think how perfect they are: their rectangular shape makes them ideal, and all I had to do was chop them into cubes. I used a chef’s knife but a food processor would work here as well. Then I just tossed in a few ingredients (shhh…if you see my son, don’t tell him I added onion and peppers since he is not a fan, but guess what? He cleaned his plate!) and watched the magic happen. Today I served it with a breakfast egg cup I made last night, and sent my son to school with a filling, hearty, and healthy breakfast that should carry him to lunch…or at least that’s the plan 😊
Click here for the recipe!
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For more helpful tips and information, please join my Facebook group at www.facebook.com/groups/mealmasters today!
For more helpful tips and information, join the #MealMastersCommunity at www.facebook.com/groups/mealmasters today!
