It is good to be back! Though I have not been showing up on the blog recently, I did miss it. I finally felt inspired to get back in the kitchen and create a new recipe to share with you all.
The explanation behind my absence is for both family medical reasons and a trip to Texas with Wade to hopefully help the both of us figure out where exactly we will be moving in together this Summer.
As for the bad news, my father’s health has been getting worse. His body is under so much stress from the cancer, the treatments, and problems with a surgery that his and my mother’s comfort have been of utmost importance to me. He could use all of the prayers, good vibes, and good thoughts sent his way. In the meantime, I hope you will understand and be patient if my blog posts become more irregular for the time being.
As for the good news, Wade and I ventured over to the land of Dallas, TX recently to allow him the chance to check out his company’s office in the nearby location of Plano as well as for us to feel out the area and see if we could picture ourselves moving there. To give you all an update, if you’ve forgotten, we are currently in a long distance relationship and are planning to move in together FINALLY this Summer once we both move from the state of Arkansas to Texas. Our options are Dallas (Plano) or Austin.
After visiting both Austin and Dallas, I definitely prefer Austin. It feels more like a home away from home to me and I could picture myself living there with Wade. It’s an exciting time! I will definitely let you all know when we make our decision. It will be my first major move and the first time I will be living in a state other than Arkansas.
Switching over to the recipe…The main reason this particular recipe came to be is because I wanted to make a quick, easy, cheap dish that could easily be used for a breakfast, lunch, or dinner option.
Fun fact: Whenever I peel apple skins off of the apples, I save them in a plastic baggy in the fridge and either myself or my parents scatter them out back for our local backyard deer. My father has a deer feeder usually stocked full or corn just feet from the back of our house and, as it turns out, the deer like apples too! I’m happy to be supplying the deer a nutritious snack. Just living the “reduce, reuse, recycle” lifestyle.
Now as for this hash. It’s hash-tastic! The flavors of potatoes, sweet potatoes, and apples just go naturally together. The spices used with the maple syrup just bring out the natural flavors of the hash even more.
One thing I have to recommend: DO NOT over boil your potatoes to make them too soft. You almost want them to be not quite fork tender. Why? Because if you boil the potatoes until they are super soft, your hash will result in more of an applesauce once the dish is sauteed together in the pan.
Unless of course, you want more of a potatosauce/applesauce dish. I won’t judge you! I just prefer my potatoes to have more of a firm texture to hold up to the sauteeing part of the process of this dish.
The hash-tasic dish needed a little extra something to make it more hash-tastic. Hence, the granola topping. The extra crunch counterbalanced with the softer texture of the apples and potatoes. I used LoveGrown Foods granola because LoveGrown Foods is one of the greatest food companies EVER. In my personal opinion anyways…
I am a blog ambassador for LoveGrown Foods but they do not pay me to post recipes for them or give them praise. I did that long before they even offered me the opportunity to become an ambassador. You may use any granola you may have handy, though! A couple of other options for this recipe would be adding some crumbled bacon or shredded cheddar cheese on top.
I enjoyed this recipe as a side dish to some turkey sandwiches recently with my mother, but it would be great even topped off with an egg for breakfast or a quick afternoon snack to hold you over until dinnertime.
Apple Potato Hash with Granola Topping
Serves: 5-6 cups
1 large sweet potato, chopped into 1/2 inch cubes
2 medium potatoes, chopped into 1/2 inch cubes
3 small-medium apples, chopped into 1/2 inch cubes (I used golden delicious variety)
1 1/2 tsp. coconut oil
1-2 tsp. salt
1/2 tsp. black pepper
1/2. tsp. chili powder
1 tsp. paprika
1 1/2-2 tsp. cinnamon
3 Tbsp. maple syrup
1/3 cup LoveGrown Foods Raisin Almond Crunch Granola (or other granola)
Wash off the potatoes and apples. Chop potatoes into 1/2 inch cubes. Peel the apples (*optional) and chop into 1/2 inch cubes. Put sweet potato cubes into a large pot filled with water until the water is just covering the potato and set to boil.
Once water comes up to a boil, boil the sweet potato cubes for 3 minutes before adding the rest of the remaining potato cubes and more water if needed. Bring to boil again and boil potatoes until just fork tender but not falling apart, roughly 3-4 minutes.
Drain potato pieces and set aside. Bring a large skillet up to medium heat and add coconut oil. Add drained potatoes and apple pieces to the skillet. Add in the salt, black pepper, paprika, cinnamon, and maple syrup. Stir gently to combine. Continue to stir occasionally over medium heat just until apples start to become soft and golden, roughly 3 minutes.
Top with LoveGrown Foods granola or other granola of your choice and serve warm.
How many times have you moved in your life and where was/is your favorite place to live?
Do you have a favorite brand of granola? Or do you make your own?