Francie Healey
  • Home
  • About
  • Eat To Beat Alzheimer's
  • Resources
  • Recipes
  • Appearances
    • Book Francie
    • Media Kit
  • Blog
  • Contact
  • Children's Health

Recipes

Sweet potato and Brussels sprout hash

7/13/2018

1 Comment

 

A favorite for Sunday brunch, this dish reheats well and is a good choice for a do-ahead weekday breakfast.

Picture
Photo by Meal Makeover Moms (CC BY-ND 2.0)
Rosemary, reminiscent of evergreen trees, is prized for its anti-inflammatory properties and its power to aid digestion. Hash is also a good way to introduce Brussels sprouts to those eaters that may be unfamiliar with the myriad benefits of this lovely cruciferous vegetable. Like other members of the Brassica family, Brussels sprouts have anti-inflammatory and antioxidant properties. You may be surprised to learn that Brussels sprouts are also high in Omega 3 fatty acids.
Prep
3 eggs
2 sprigs rosemary
1 bunch green onions
½ pound Brussels sprouts
2 portabella mushrooms
2 cloves garlic
2 inches fresh ginger
1 sweet potato
1 lemon

Separate eggs, set aside. Stem rosemary, and chop. Chop green onions, Brussels sprouts and mushrooms. Mince or press garlic. Press ginger. Peel and dice sweet potato. Juice lemon.

Sauce
5 tablespoons butter
1 tablespoon turmeric
 
Melt butter in a small saucepan over medium heat. Add rosemary and turmeric, cook for a minute or two. Remove from heat and set aside.
 
To prepare the sauce, combine egg yolks with ¼ cup of water and lemon juice in the top part of the double boiler or a small bowl that will fit over the saucepan of simmering water. Whisk mixture for several minutes, until it begins to thicken. Slowly add butter mixture and continue to whisk until well mixed and sauce is thickened. Remove from heat and set aside.

Hash
4 eggs
2 tablespoons coconut oil
2 teaspoons pepper
½ teaspoon salt

 
Sauté onions, garlic and ginger in a skillet over medium heat. While onions are cooking, heat 2 inches water in a small saucepan or double boiler until simmering.
 
When onions are soft, add sweet potatoes and ¼ cup water. Cover and cook a further 8–10 minutes, stirring frequently. When sweet potatoes are soft, add Brussels sprouts and portabella and cook 4–5 minutes longer, stirring frequently. Season with salt and pepper.
 
Prepare eggs as desired; if scrambling, mix in separated whites to avoid waste.

Serve
Divide hash among plates; serve each with an egg and sauce.
 
Preparation: 30 minutes
Serves: 6

1 Comment
essay writing service canada link
1/27/2020 05:53:45 am

Eat right and our body will be in good shape. We will be happy if are eating foods that are healthy. We should eat foods that are rich in antioxidant. Foods that will make our bodies strong and it can fight the different sickness that may affect our bodies. Let us invest in these foods so that we may have a great life. We are blessed if we are healthy for there are millions of activities that we can do. Let us be thankful for we have discovered the secret of having a healthy lifestyle.

Reply



Leave a Reply.

    Archives

    July 2018
    June 2018
    May 2018
    April 2018
    February 2017
    January 2017
    December 2016

    Categories

    All
    Almond Flour
    Almonds
    Anti-Cancer
    Anti Inflammatory
    Anti-inflammatory
    Antioxidants
    Apple Cider Vinegar
    Asparagus
    Avocado
    Baby Greens
    Baking Soda
    Balsamic Vinegar
    Beef
    Beet
    Black Beans
    Bok Choy
    Breakfast
    Broccoli
    Brown Rice
    Brunch
    Burgers
    Butternut Squash
    Carrot
    Carrots
    Celery
    Champagne Vinegar
    Chard
    Cheese
    Chia
    Chicken
    Chile Powder
    Chili Powder
    Chocolate
    Cilantro
    Cinnamon
    Cliantro
    Coconut
    Coconut Aminos
    Coconut Flour
    Coconut Milk
    Coconut Oil
    Company
    Cranberries
    Cucumber
    Cumin
    Curry
    Curry Powder
    Dates
    Dijon
    Dill
    Dinner
    Easy
    Edamame
    Egg
    Eggs
    Feta
    Fish
    Fish Sauce
    Frittata
    Garlic
    Ginger
    Goat Cheese
    Golden Beet
    Green Beans
    Green Onio
    Grill
    Hemp Seeds
    Honey
    Jicama
    Kalamata Olives
    Kale
    Kids
    Lemon
    Lemon Grass
    Lettuce
    Lime
    Lunch
    Maple Syrup
    Mild Curry Paste
    Mint
    Mixed Greens
    Mushroom
    Mushrooms
    Nutmeg
    Oats
    Olives
    Omega 3
    Onion
    On-the-go
    Pancakes
    Parmesan Cheese
    Parsley
    Patties
    Pomegranate
    Potato
    Pumkin Seeds
    Pumpkin Seed
    Quinoa
    Radish
    Radishes
    Recipe
    Red Beet
    Red Chile Powder
    Red Curry Paste
    Red Onion
    Red Potato
    Red Wine Vinegar
    Rice
    Rice Noodles
    Rice Vinegar
    Romaine
    Sage
    Salad
    Salad Greens
    Salmon
    Shallot
    Shiitake
    Sirloin
    Snack
    Snow Peas
    Soup
    Spinach
    Sprouted Rice
    Stir-fry
    Sugar Snap Peas
    Sunflower Seeds
    Sweet Onion
    Sweet Potato
    Sweet Potatoes
    Swiss Chard
    Tamari
    Tilapia
    Turmeric
    Vanilla
    Vegetable Broth
    Vinegar
    Vitamins
    Walnut Oil
    Watercess
    Watercress
    White Vinegar
    Winter Squash
    Yellow-onion

    RSS Feed

Copyright 2016-2018, Francie Healey
​Site Design by Artotems Co.
  • Home
  • About
  • Eat To Beat Alzheimer's
  • Resources
  • Recipes
  • Appearances
    • Book Francie
    • Media Kit
  • Blog
  • Contact
  • Children's Health