Confessional. I’m scared of new vegetables. Like, truly scared. Heart racing, shallow breaths, the whole bit. The ones I love? I love! I eat them without a problem. Offer me a large salad with any type of lettuce, a bit of baby spinach, red onion, scallions, carrots, celery and I will gobble it up. Fresh Indiana corn on the cob? Oh yes! Potatoes in any form? Definitely. But my variety doesn’t go much beyond that.
I need to do better. We don’t eat enough vegetables. I want to set a good example for the kiddos. This summer I want to work on adding sweet potatoes, green beans and tomatoes into our diets.
First up, sweet potatoes. They were an option in our farm box, so I selected them. I’ve made them a couple other times with eh results. While searching for a couple recipes to try this week, I came across this recipe by Emeril Lagasse. I was never a big fan of his show but his recipes rarely let me down. This one? Oh, I may love sweet potatoes now!
A couple notes. To help with my fears, I mixed in a small amount of a yellow potatoes. I used about 3/4 pound sweet potatoes, not-quite 1/4 pound of yellow potatoes. Mentally, I needed it. Taste wise, I’m not sure it made much difference. Also, I missed the part of the recipe where it said to shred the potatoes. I diced them up and, after adding them to the pan, realized the cooking time seemed too short. Oops. I took them out of the pan and cut them a little smaller. I will shred next time because I love shredded hashbrowns. Lastly, I used more bacon than the recipe called for. Again, it was a mental thing. I will use less next time.
Definite keeper. Next up, sweet potato fries from Jeff Mauro (the Sandwich King). Hopefully a few more appearances on my menu and my fear of sweet potatoes will be no more.
Fried Sweet Potato Hashbrowns
1/2 pound bacon, diced
1 cup onion, diced
1 tablespoon minced garlic
2 pounds sweet potatoes, peeled and shredded (or 1 1/2 pounds sweet potatoes, 1/2 pound yellow potatoes)
Cook bacon until almost crispy, 8-10 minutes. Add onions, season with salt and pepper. Cook until onions are soft and bacon is crispy, 2-4 minutes. Add garlic and potatoes. Cook 10-15 minutes, season with salt & pepper.