Autumn Hash - Chicken, Sweet Potato, Brussels Sprouts, Apples

While my girls are in Florida for their annual visit, I’m left with the task of cooking for one and for me, I like to make a meal with plenty of leftovers.  When I saw this recipe for Sweet Potato Brussels Sprouts Hash from “Chisel and Fork” and realized I had everything on hand to make it on a rainy day, so a meal was born.  And for bonuses, it is a one pan meal, low in calories and high in nutrition.  I made a few changes to the ingredients and cooking method based on what I had on hand but the original recipe along with great pics and nutrition, can be found by clicking on the above link.

Sweet Potato Brussels Sprouts Hash- Slightly adapted from Chisel and Fork

Ingredients:

6 slices bacon, chopped

1½ lbs. chicken breast, Jaccarded and cut into ½" cubes

4 c. sweet potato, cut into ½" cubes (note 1)

3 c. frozen mini Brussels sprouts, halved

2 c. sweet onion, diced

2 Winesap apples, peeled, cored and cut into ½" cubes (note 2)

6 garlic cloves, minced (2 tbsp.)

1 tbsp. fresh thyme, chopped

1 tbsp. fresh sage, chopped

½ tsp. ground cinnamon

2½ tsp. kosher salt

1 tsp. freshly ground black pepper

Note 1: Since the frozen Brussels sprouts were soft, I steamed the sweet potatoes for about 10 minutes to soften them as well.

Note 2: I used our apple peeler/corer which makes ¼” slices rather than ½" cubes

Instructions:

1. Bring large skillet to medium heat and add bacon. Cook until crisp and transfer to a paper towel-lined plate.

2. Keep bacon fat and increase heat to medium-high. Add the chicken, 1 tsp. salt and ½ tsp. black pepper and cook about 4 minutes on each side until lightly browned and cooked through. Transfer to a plate and set aside.

3. Add onion and cook a few minutes then add the Brussels sprouts, 1½ tsp. salt and ½ tsp. black pepper to skillet. Cook, stirring occasionally, until the onions are translucent.  Should be about 5 more minutes.

4. Add the diced sweet potato and cook until soft.

5. Add the cubed apples, garlic, thyme, sage and cinnamon, cooking 30 seconds. 

6. Add chicken back and cook until chicken is warmed through. Stir in bacon and serve immediately.

It was a complete meal so I ate it without additional sides.

The Verdict:

I thought it was very good and I like this combination of flavors except I’m not a fan of the cinnamon and would leave it out next time – the half amount I used was still too much for me – I don’t eat much Indian area food. 

It was even better for breakfast the next morning.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/15/22 meal date