Fall Recipe: Sweet Potato Hash Browns
Here’s a unique recipe for fall that I used to run when I was the chef at Mars Hill Cafe. This was one of our most popular side dishes:
| Sweet Potato Hash Browns |
- 1 large or two small sweet potatoes
- 2 tablespoons corn starch
- 1 tablespoon cinnamon
- 1/4 teaspoon cayenne pepper
- 4 tablespoon canola oil
- Shred the sweet potato with the shredding attachment of a food processor or use a box grater. Toss the sweet potatoes with corn starch and coat thoroughly.
- In a ramekin or small bowl combine the cinnamon and cayenne.
- In a large saute pan or griddle heated to 400 degrees add the canola oil. Place four equal sized mounds of hash browns and spread using the side of a spatula in a chopping motion.
- Cook until hash browns are golden brown then flip.
- Season the cooked side with cinnamon/cayenne mixture and cook just until second side is golden brown.
Each serving contains 108 calories, 1 gram of fat, 25 grams of carbohydrates and 2 grams of protein.
Easy Thanksgiving Recipe: Pumpkin Curry Soup
Here’s a unique recipe for Thanksgiving:
Pumpkin Curry Soup
- 1 15 ounce can organic pumpkin
- 1 cup organic chicken stock
- 1 can coconut milk
- 1 teaspoon Curry powder (or to taste)
- 1 teaspoon fresh minced ginger (optional)
- two tablespoons raw local honey
- toasted pumpkin seeds
With a whisk, combine all ingredients (except pumpkin seeds) in a large stock pot and bring to a simmer (takes about 15 minutes) then serve. Taste and if the soup is still a little bitter add more honey one tablespoon at a time until it cuts the bitterness but doesn’t make the soup too sweet. Garnish with pumpkin seeds. Naan is also a nice addition.
New Recipe: Thanksgiving Wraps
Each week as part of my duties with TheKitchenHotline.com I plan a full menu of meals that feed a family of four for an entire week. Each day’s menu feeds the family three meals plus a snack for the kiddies. These recipes need to be relatively easy to allow more quality time for the family to spend together. Another part of my charge is to come up with healthy recipes. Each week I will share one of these recipes with you. Here’s this week’s:
Thanksgiving Wraps
- 4 gluten-free or whole wheat tortillas
- 2 cups instant stuffing like Stove Top Brand
- 12 ounces smoked, sliced turkey
- 4 ounces sugar-free dried cranberries (craisins)
- 16 ounces instant or jarred turkey gravy
On the bottom third of each tortilla layer in order dressing, 3 ounces turkey and 1 ounce craisins. Slice in half to serve. Can make vegan by substituting sauteed portabella mushroom strips. Prepare turkey dressing according package directions and serve as dipping sauce.
Each wrap contains 429 calories, 17 grams fat, 39 grams carbohydrates, 21 grams sugar and 11 grams protein.
Pairs remarkably well with . . .
Sweet Potato Hash Browns
- 1 large or two small sweet potatoes
- 2 tablespoons corn starch
- 1 tablespoon cinnamon
- 1/4 teaspoon cayenne pepper
- 4 tablespoon canola oil
Shred the sweet potato with the shredding attachment of a food processor or use a box grater. Toss the sweet potatoes with corn starch and coat thoroughly. In a ramekin or small bowl combine the cinnamon and cayenne. In a large saute pan or griddle heated to 400 degrees add the canola oil. Place four equal sized mounds of hash browns and spread using the side of a spatula in a chopping motion. Cook until hash browns are golden brown then flip. Season the cooked side with cinnamon/cayenne mixture and cook just until second side is golden brown.
Each serving contains 108 calories, 1 gram of fat, 25 grams of carbohydrates and 2 grams of protein.
Fish Dish: Alaskan Hash
I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section. I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles. So I have decided to share this culinary voyage with you. I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.
Fish Dish: Alaskan Hash
The folks in the Last Frontier have a culture and an attitude all their own. They take traditional corned beef hash and substitute salmon for the brisket. You can use your favorite hash brown recipe or follow mine. This dish works for breakfast or dinner or lunch or after a midnight snack.
My first move was to season the fillet with salt and pepper. On a small burner I placed a small sauce pan and filled it with about an inch of water. I took a stainless steel ramekin and sprayed it with non-stick spray. Inside the ramekin added an egg. I then placed the ramekin into the simmering water to poach the egg.
On another burner I added a touch of olive oil to a medium-high pan and placed the salmon skin-side down. A cooked it about 3 minutes on each side, medium-rare. I moved the salmon to a side dish and added enough canola oil to cover the bottom of the pan. To that I added about a 1/4 cup diced red onion. A little salt and pepper and a toss or two and I was ready to add about 3/4 cup of shredded potatoes, enough to cover the bottom of the pan about 1/2? deep. Season the hash with salt and pepper or seasoning salt (as well as the egg) and let cook for about 5 minutes or until golden brown. Turn and let the other side brown.
Plate the hash browns and place the salmon back in the pan just to reheat, probably less than a minute, then onto the plate. I topped the salmon with the poached egg and cracked the yolk as a sauce for the dish.
