Sweet Potato, Apple, & Poblano Hash

SweetPotatoApplePoblanoHash-8

 

One of my very favorite things about this time of year is that the great variety of seasonal chiles appear in the farmers markets and grocery stores. As a native Texan, you might think that my favorite of these is the jalapeño. It’s not. Those things are perfect paired with cream cheese for Armadillo eggs or for stuffing tamales, but they’re not my favorite. No, mine’s the poblano. It barely makes the chart on the scoville scale, carrying just a tinge of heat, but provides a lot of flavor. I never make chile con carne the same way twice, but my best versions always contained roasted poblanos. But that’s another post.

Lately I’ve been eating a lot of hash. The tiny baby-bite-sized cubes are perfect for Isaac to pick at, and I find that a dish of hash with two eggs baked on top makes for the most satisfying breakfast. This morning I found myself (sadly) without bacon, but when I realized I had a green apple and a farmers market poblano on hand, I realized I could make a hash perfect for a September breakfast.

 

SweetPotatoApplePoblanoHash-1

 

 

Sweet Potato, Apple, & Poblano Hash
{gluten free, paleo}
Serves 2

1 large sweet potato
1 green apple
1 poblano chile
2 tbsp pastured lard, ghee, or coconut oil
1 tsp coarse salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
2 green onions

Dice the sweet potato and apple into a fine dice. These need to be finely diced rather than chopped into large cubes, so that they will cook sufficiently in the pan.

Cut the poblano in half length-wise, remove the seed, membrane, and stem, and finely dice.

Set a cast iron pan over medium-high heat and add the fat to the pan. All the fat to heat up, but don’t let it get so hot that it smokes.

Add the sweet potato, apple, and poblano to the pan and toss to combine. Season with salt, pepper, and nutmeg. Allow to cook on medium or medium-high, stirring ONLY OCCASIONALLY. You want the sweet potato to develop some caramelization, and that won’t happen if it all keeps getting tossed around. After about 10-15 minutes, test a piece of sweet potato to make sure that it’s cooked through.

Sliced up some green onions and serve on top.

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*DON’T FORGET! I’ve got a giveaway going on HERE through 9/16/14 at 11:59 PM. Don’t miss out! *

 

 

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