Harvest Hash

Harvest Hash requires roughly 45 minutes from start to finish. This recipe makes 4 servings with 494 calories, 9g of protein, and 36g of fat each. For $1.62 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Only a few people really liked this side dish. 2 people were impressed by this recipe. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. A mixture of sweet potato, kosher salt, honey apples, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is pretty good. If you like this recipe, you might also like recipes such as Harvest Hash, Harvest Hash, and Heavenly Harvest Hash.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 - Garnet Yams or Sweet Potato (peeled & cut into cubes)

6 - Thick Cut Bacon Slices (cut into pieces)

1 - Medium Red Onion (diced)

2 - Honey Crisp Apples (cut into chunks)

EVOO (extra virgin olive oil)

Kosher Salt

Equipment:

oven

baking sheet

frying pan

bowl

Cooking instruction summary:

Preheat oven to 400 degrees. In a large bowl add the yams then drizzle with oil and sprinkle with some salt. Toss to coat then arrange on a baking sheet. Roast the yams until tender but not mushy, 10-15 minutes. Take out of the oven and set aside. Coat a large frying pan with olive oil; add the bacon and cook over medium heat just until it starts to get crisp then add in the onion. Saut until the onions are soft and tender, add the apples and cook for another 3-4 minutes. Stir in the yams and cook just until they start to get a little crisp around the edges about 6-8 minutes. Serve along with the ham steak and enjoy all the flavors of fall!

 

Step by step:


1. Preheat oven to 400 degrees.

2. In a large bowl add the yams then drizzle with oil and sprinkle with some salt. Toss to coat then arrange on a baking sheet. Roast the yams until tender but not mushy, 10-15 minutes. Take out of the oven and set aside. Coat a large frying pan with olive oil; add the bacon and cook over medium heat just until it starts to get crisp then add in the onion. Saut until the onions are soft and tender, add the apples and cook for another 3-4 minutes. Stir in the yams and cook just until they start to get a little crisp around the edges about 6-8 minutes.

3. Serve along with the ham steak and enjoy all the flavors of fall!


Nutrition Information:

Quickview
493 Calories
8g Protein
35g Total Fat
36g Carbs
7% Health Score
Limit These
Calories
493k
25%

Fat
35g
55%

  Saturated Fat
9g
57%

Carbohydrates
36g
12%

  Sugar
14g
16%

Cholesterol
35mg
12%

Sodium
614mg
27%

Get Enough Of These
Protein
8g
18%

Vitamin A
16100IU
322%

Fiber
5g
22%

Vitamin B6
0.42mg
21%

Vitamin E
2mg
18%

Vitamin B1
0.25mg
17%

Potassium
586mg
17%

Manganese
0.33mg
17%

Selenium
11µg
16%

Vitamin B3
2mg
14%

Phosphorus
141mg
14%

Vitamin B5
1mg
13%

Vitamin K
12µg
12%

Copper
0.22mg
11%

Magnesium
39mg
10%

Vitamin C
6mg
8%

Vitamin B2
0.14mg
8%

Zinc
1mg
7%

Iron
1mg
6%

Vitamin B12
0.27µg
5%

Calcium
42mg
4%

Folate
15µg
4%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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