Day 15 - Meatless Sweet Potato Hash

Note: Hash does not mean drugs.

The meal of the day is Meatless Sweet Potato Hash, presented to you by the Great Chef Gary. And what a treat we have lined up for you today.

Gary is a cool cat. 

(Sunglasses provided by his friend Matt)

We especially enjoyed making this recipe together due to the fact that it's a quick and easy meal to prepare. 

The only downside was that the recipe didn't suggest what to serve it with and we were debating what else to cook. Luckily, Gary's best friend Richard asked if he could have tortilla chips along with the meal. And voila, we served Meatless Sweet Potato Hash with Tortilla Chips, salsa and sour cream!

We especially loved the contrast in flavours of the recipe with the salsa. Feel free to try this out with rice, couscous, or any other side dish of your choosing. 

Meatless Sweet Potato Hash

Start to finish: 30 minutes

Makes: 4 servings

Per serving: 216 calories, 7g fat (1g saturated fat), 0 mg cholesterol, 487mg sodium, 20g carbs, 7g fibre, 17g protein

Ingredients:

• 1 medium onion, halved and thinly sliced
• 1 tablespoon olive oil
• 1 large sweet potato, peeled and cut in 1/2 inch pieces
• 1 12-ounce package refrigerated or frozen uncooked ground meat substitute (soy protein), thawed if necessary
• 1 medium zucchini, chopped
• 1 teaspoon snipped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
• 1 tablespoon Dijon-style mustard
• 1 tablespoon fat-free milk
• 2 teaspoons honey

Directions:

1. In a very large nonstick skillet, cook in the onion in hot oil over medium heat for 3 minutes, stirring occasionally. Add potato pieces. Cook for 8 to 10 minutes, or until potatoes are tender and brown, stirring occasionally. 
2. Add ground meat substitute, zucchini and the 1 teaspoon rosemary. Cook for 3 to 5 minutes, or until zucchini is tender. In a small bowl, combine mustard, milk, and honey. Stir mustard mixture into potato mixture; heat through. If desired, garnish with additional snipped rosemary.