Fitness with Flavor

Sweet Potato Hash and Apple

Serves 2

1 large sweet potato, peeled and diced roughly the size of a quarter

1 large Granny Smith Apple, chopped and core removed

Pinch of nutmeg

1/8 teaspoon cumin

¼  teaspoon dried thyme

Zest and juice of ½ lemon (all citrus on counter in bowl; put sliced fruits in fridge)

1 tablespoon olive oil

2 oz. chicken or vegetable stock, or water.

Pinch of nutmeg

1 shallot, finely diced

½ clove garlic

1 oz. dried sherry, vermouth, Marsala, brandy

1/8 teaspoon sea salt

1/8 teaspoon black pepper

Pour all wet ingredients and all herbs, shallots and garlic in pan. Add apples and sweet potato to the pan. Stir to coat.

Roast at 375, stirring occasionally, for 30-35 minutes or until a knife enters sweet potato easily.

Tip | Whole nutmeg and grate on a microplane. If liquids begin to dry in oven, add more stock or water. You should have a slight carmelization, but not to the extent the mixture sticks to the bottom of the pan.

Once done, set aside to cool to room temperature.

Put nonstick pan at high heat with ½ teaspoon of olive oil or nonstick spray. The oil should simmer but not smoke. Add cooled mixture. Gently pat down mixture until it covers the bottom of the pan. Let cook for about 1-1.5 minutes until crisp. Gently flip over and crisp other side.

The beauty with that is you can serve it in a cake form, or can serve it loose. If you think hash, you think something loose. I think hash, I think crisp. I think when you go and get potato hash or home fries.