I love Sundays, they are the one day a week I know that I'll be able to sleep in until well after the sun rises. In the spirit of Sunday laziness I usually prepare a large breakfast and drink coffee and tea at a leisurely pace until I realize that it is already past noon. As far as I am concerned Sunday morning is an opportunity to refresh from a busy work week, and possibly busier weekend. I personally celebrate by indulging in the little things that make me happy to be alive. Comforting and hearty breakfasts like a mighty pancake stack or greasy corned beef hash have always been one of the little joys, so I developed a sweet and savory sweet potato hash with that emotional connection in mind.
Sweet potatoes are common across the world. Sweet potatoes are deep fried in the United States as an alternative to french fries and baked with butter and cinnamon sugar, dipped in tempura batter and fried in Japan, and used in curries and stews in between(among many other uses and traditions). In addition to international popularity, they are also used to combat malnutrition in certain countries whose poor populations have inadequate funds to afford nutrient rich foods. The sweet potato is an incredible source of vitamin A, in particular the orange variety of sweet potatoes, which contain beta carotene, have been used to help the poor populations of Mozambique and Uganda achieve a more balanced diet. (Charles)
Besides sweet potatoes, another starchy ingredient in this dish is the plantain, a peculiar cousin to the common banana. Plantains originated in south east Asia, but today are primarily grown and used in west and central Africa, however as far as imports and exports go, The United States is the worlds largest plantain importer while Ecuador primarily produces the plantain for export. (Robinson, 7) Plantains are a real treat if prepared well, the plantain raw is not as soft and enjoyable as a banana, so they are cooked or altered in almost every preparation. Plantains can be fried, steamed, poached, baked, roasted, or cooked sous vide, all for different purposes but delicious results.
This dish is easy to throw together, and easy to procure all the ingredients. So give this recipe a try next time you're looking to diverge from your traditional Sunday breakfast.
Sweet Potato and Plantain Hash
Ingredients
Citations and Further Readings:
Sweet potatoes are common across the world. Sweet potatoes are deep fried in the United States as an alternative to french fries and baked with butter and cinnamon sugar, dipped in tempura batter and fried in Japan, and used in curries and stews in between(among many other uses and traditions). In addition to international popularity, they are also used to combat malnutrition in certain countries whose poor populations have inadequate funds to afford nutrient rich foods. The sweet potato is an incredible source of vitamin A, in particular the orange variety of sweet potatoes, which contain beta carotene, have been used to help the poor populations of Mozambique and Uganda achieve a more balanced diet. (Charles)
Besides sweet potatoes, another starchy ingredient in this dish is the plantain, a peculiar cousin to the common banana. Plantains originated in south east Asia, but today are primarily grown and used in west and central Africa, however as far as imports and exports go, The United States is the worlds largest plantain importer while Ecuador primarily produces the plantain for export. (Robinson, 7) Plantains are a real treat if prepared well, the plantain raw is not as soft and enjoyable as a banana, so they are cooked or altered in almost every preparation. Plantains can be fried, steamed, poached, baked, roasted, or cooked sous vide, all for different purposes but delicious results.
This dish is easy to throw together, and easy to procure all the ingredients. So give this recipe a try next time you're looking to diverge from your traditional Sunday breakfast.
Sweet Potato and Plantain Hash
Ingredients
- 1 Medium sized sweet potato, large dice
- 1/2 Red onion
- 5 strips High quality bacon
- 1 Ripe plantain
- 6 Dates, pitted
- 4-5 Whole cardamom pods
- 1 T Worcestershire sauce
- 2 t High quality maple syrup
- 1 sprig Rosemary
- salt and pepper to taste
- Cook bacon strips (preferably in a cast iron skillet) over medium heat until the bacon is crisp and has rendered out a significant amount of fat.
- Remove the bacon and set aside in a plate lined with paper towels.
- Pour some of the rendered bacon fat into a 2nd pan and turn heat onto medium.
- Add cubed sweet potatoes to the cast iron skillet, cook over medium heat
- In the second pan cook onions for 4 minutes, then add dates and cardamom pods.
- When onions are browned, remove from heat and pick out cardamom pods.
- Lower the skillet containing sweet potatoes to medium low and add onion mixture to the cast iron.
- Sprinkle sugar over sliced plantains, then caramelize on both sides in the 2nd pan, little fat should remain, if no fat remains add a teaspoons worth of butter.
- Once the plantains are caramelized add water to the 2nd pan and cover with a lid. This will cook the plantain through with steam and keep the slices from burning.
- Return the cast iron skillet to medium heat and add maple syrup, Worcestershire sauce, and a sprig of rosemary to the potato onion mixture, cook for roughly 3 minutes.
- Chop bacon into bite sizes bits, add to the cast iron skillet.
- Add cooked plantains to the cast iron skillet mixture.
- Salt and pepper to taste.
- Charles, Dan. "Saving Lives In Africa With The Humble Sweet Potato." NPR. NPR, 15 Aug. 2012. Web.
- Robinson, John Charles, and Víctor Galán Saúco. Bananas and plantains. Vol. 19. Cabi, 2010.
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