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Sweet Potato Brisket Hash

Sweet Potato Brisket Hash

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I hope everyone enjoyed their Easter weekend. We spent a good amount of it outside enjoying the perfect Colorado weather with the fam. I even got in a few hours of tennis before I needed to help prep for dinner and bake gluten-free, dairy-free easter cupcakes with my little one.

We like to cook a lot in this family. I usually stick with the vegetable side of things and my brother-in-law is a bonafide Texas-raised meat master and whole heartedly believes in low and slow. He spent Saturday out back with the smoker, so we could enjoy a delicious brisket for Easter brunch. 

After all the glorious Easter brunch food and then a beautiful dinner out at Hearth & Dram, a local Denver restaurant, I can say we had a delicious day. Good food should never be thrown out, especially a piece of meat that you waited 14 mouthwatering hours for.  The leftovers were thrown into a tasty breakfast hash. I added it to my favorite carbs, peppers and a few onions in a cast iron pan. This was perfect after a good long morning trail run. 

Would be great topped with a poached egg or alongside a spinach salad.


Sweet Potato Brisket Hash

1 T extra virgin olive oil
1/2 medium yellow onion, chopped
1 clove garlic, minced
1 jalapeno, seeded and chopped
1 medium sweet potato, small cube
1 cup chopped brisket
Cilantro and avocado for garnish

Heat olive oil in a cast iron skillet and add your onion and garlic and saute until golden brown. Add your jalapeno and sautee a minute more. Then stir in your sweet potato and let cook until soft, about 20 minutes. Stir occasionally.

If you have stubbornly hard sweet potatoes add a tablespoon of water and the steam will help them soften a bit faster.   

Add your chopped brisket and let the meat heat through. Serve with a sprinkle of cilantro and a slice or 2 of avocado. 


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Have a Happy Week!

Carrie
LettuceBeDifferent

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