sweet potato hash

I bought waaaaaaay too many sweet potatoes this past thanksgiving with the intention of making 3 different kinds of pies. Pumpkin. Apple. And sweet potato. 2 x pumpkin pies happened and the rest did not because the reality is, baking is very labor intensive and I ran out of time this holiday.

So, cut to today I’m staring at a bunch of unused sweet potatoes and decided to whip up some sweet potato hash. I’m on a big zero food waste mission in this household.

Super simple.

astellar sweet potato hash

Ingredients:

2 x large peeled and julienned sweet potatoes

2 x tablespoons neutral high heat oil (I like grape seed)

salt and pepper


Heat large pan with oil.

Add julienned sweet potatoes. Toss with oil. Add salt and pepper.

Sauté until brown and crispy.

I topped my hash with a crispy fried egg, avocado slices, and chives.

Yum!

zucchini california latkes + maple apple compote

astellar zucchini california latkes
feeds 2 – 4

in a medium bowl:

2 zucchinis finely grated ( I used a box grater)
1/4 yellow onion finely diced
2 stalks of green onion diced
1 egg
1/2 cup half and half or milk
1/4 cup flour
pinch of s + p
fresh herbs – dill . thyme .
mix
cover and let rest for 20 min to let zuc’s absorb huevo mixture.

while you wait you can make your:

maple apple compote

in a small bowl:
peel and dice 2 granny smith apples
(i like this variety because they are tart!)
1/4 finely diced yellow onion
2 tbsp maple syrup
1 tsp brown sugar
mix

2 pats of unsalted butter in a hot pan

add apple mixture
cook till sugar dissolves
3 min

now back to your zucchini cakes…

I cook these on my all clad nonstick pan.
medium heat.

spoon zucchini mixture onto hot pan (like potato pancakes)
2 min
flip
cook 2 more minutes

(finish in warm oven if need be)

serve with maple apple compote

if you like:
and a dollop of sour cream or creme fraiche.
garnish with fresh dill in cream.

bon appetit.

hubs heart healthy brunch

This year will be all about mastering health and balance. I want my husband to live forever and that starts with breakfast. Here we have gluten free oatmeal + fresh blackberries + shaved coconut + lupita’s local honey + toasted pecans + raisins + almond milk + fresh squeezed oj.

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