This is the recipe you need when you have leftover pork roast but don't want to eat the same meal over and over. The pork and sweet potato hash is something a bit different, and it's low in fat and loaded with nutrition. The hash also is fast to make and really, really tasty. It's light comfort food--full of flavor but easy on the waistline and blood sugar, which is important if you're diabetic. The dish has no cream or cheese in it, but it's got plenty of moisture. If you are so inclined (I sometimes am!), you can add 1/2-1 cup of light sour cream to the dish at the end of the cooking time. It's not necessary and will add to the calories (and creaminess!) of the dish, but the addition is good. The hash is filling on it's own and is great with a simple side salad. Any leftovers make nice lunches later in the week. Enjoy!
Pork and Sweet Potato Hash -- Serves 4+
2 -3 teaspoons of canola oil
1 medium onion, chopped
1 stalk of celery, chopped
1 large sweet potato, peeled and cut into pieces (about 2 cups)
1 cup of water
1 teaspoon of reduced sodium chicken base (I use chicken "Better Than Bullion")
1/4 cup of orange juice
1/2 teaspoon of garlic powder
1/2 teaspoon of dried thyme leaves
1/2 teaspoon of dried parsley flakes
1/4 teaspoon of cinnamon
1/4 teaspoon of pepper
1/4 teaspoon of salt, or to taste
2 - 3 cups of chopped, cooked pork roast, trimmed of fat
1/2 - 1 cup of light sour cream, optional
Torn or chopped fresh parsley to garnish, optional
Heat the oil in a non-stick skillet over medium heat and add the onion, celery, and sweet potato. Saute the vegetables for 5-6 minutes or until they begin to soften a bit. Stir in the water, the chicken base, orange juice, garlic powder, thyme leaves, parsley flakes, cinnamon, pepper, and salt and bring the mixture to a low boil. Turn down the heat to a simmer, cover the pan, and let the mixture cook for 5-10 minutes or until you can just barely pierce the potatoes with a knife. Stir in the pork, cover the skillet again, and let the mixture cook about 5 minutes more or until the potatoes are cooked to your liking. Taste the dish and add a bit more salt if necessary (the cooked pork may have added salt to the mixture, so don't over salt it!) If you'd like, stir in the sour cream and garnish the dish with parsley just before serving it.
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