Awhile ago, in my Amador County Wine Tasting post, I showed off a gigantic yam that I used for a favorite sage sweet potato hash (yes, a yam for a sweet potato hash. You can use either. I’m using a yam, but this is from a recipe for sweet potatoes, so I’m still calling it sweet potatoes . . . if that makes any sense.) Well, it’s finally time to show you that wonderful recipe!
With a twist, of course!
This is adapted from a recipe from Claire Robinson’s Food Network Show 5 Ingredient Fix that I completely fell in love with. I ate it obsessively. Like, any morning when I had time to make something more than toast (and since I had a decent school schedule when I first found this recipe, that was much more often than weekend mornings).
So when, during a food-blog-perusing break at work, my coworker mentioned enjoying some mango home fries, I knew the next twist in my favorite hash had to be mangoes!
Mangoes sauteed in some sage-y Earth Balance in a hash! Yummmmm.
adapted from 5 Ingredient Fix
serves 2
2 T Earth Balance
12 sage leaves
1 mango, cubed
1 small sweet potato, about 3/4 C cubes
1/2 red onion, diced
Place a large frying pan over medium-low heat, add 2 T water, the red onion, and allow it to slowly caramelize.
Meanwhile, prep the rest of your ingredients. Then steam sweet potatoes for about 15 minutes until softened.
Place another large frying pan over medium-high heat (err on the lower side, not too hot!), melt the Earth Balance, and add the sage (except 2 leaves for garnish), mango, and sweet potato. Stir occasionally to allow a crust to develop on all edges. Take out the sage leaves.
Top the hash with caramelized onions and the sage leaves for garnish!
Nutrition facts per serving: Calories: 208; Calories from Fat: 104; Total Fat: 11.5g; Saturated Fat: 3.2g; Sodium: 114mg; Total Carbohydrates: 27.0g; Dietary Fiber: 3.7g; Sugars; Protein: 1.5g
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