Tuesday, November 16, 2010

Sunday Morning Hash

There are many great recipes for hash floating around.  A couple of my favorites include "Heavenly Hash" from The Body Ecology Diet, and Adzuki Bean and Yam Hash, from Whole Life Nutrition Kitchen.

With a prep time of about an hour, I only have time to make this dish on Sunday mornings.  It is well worth the effort and stands well on its own, or paired with a smoothie and/or eggs.


Ingredients:


6 slices bacon
4 medium red potatoes
1/2 large yellow onion, finely chopped
1 cup fresh parsley (1/2 cup chopped)
ghee, or other allowed oil
herbamere (a spice blend available in natural food stores) or sea salt to taste


1/2 cup water
1/4 cup quinoa (I used red)
sea salt



Directions:

Fry bacon in a non-stick pan.  While it is cooking, chop onions, and wash and cube potatoes, skin on.  The smaller you cut the potato, the quicker your cooking time will be.  When bacon is cooked, remove from pan without dumping the grease.  Saute onion a minute or two in the bacon grease and add potatoes.  Add ghee or oil as needed to prevent sticking.  Cover and let cook over medium, high heat for about 20 minutes, stirring every five minutes and adjusting heat to avoid burning the potato.  Meanwhile, place water and a dash of sea salt in a small saucepan and bring to boil.  Add quinoa, reduce to low heat and cover for 15 minutes, or until water is absorbed.  Wash and chop parsley, and chop bacon.  When potatoes are soft enough to gently pierce with a fork, remove cover.  Turn up heat and brown potatoes.  Add parsley, bacon and quinoa and remove from heat.  Season with Herbamere or sea salt.  Serves about 3.  Source:  www.foodsensitivityjournal.com


A note about ghee:

Ghee, also known as clarified butter, is butter that is cooked to remove the milk solids.  The butter is heated and the fat rises to the top, while the milk solids stay at the bottom.  The fat is considered ghee.  While ghee is lactose and casein free, it is not suitable for people with an allergy to dairy.  You can buy ghee at most natural food stores, or you can make your own.

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