I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.—Roxanne Chan, Albany, California
Hawaiian Hash
Hawaiian Hash
Prep Time
20 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 2 teaspoons canola oil
- 1 teaspoon sesame oil
- 4 cups cubed peeled sweet potatoes (about 1 pound)
- 1 cup chopped onion
- 1/2 cup chopped sweet red pepper
- 1 teaspoon minced fresh gingerroot
- 1/4 cup water
- 1 cup cubed fully cooked ham
- 1 cup cubed fresh pineapple or unsweetened pineapple tidbits, drained
- 1/4 cup salsa verde
- 1 teaspoon soy sauce
- 1/2 teaspoon black sesame seeds
- Chopped fresh cilantro
- Chopped macadamia nuts, optional
Directions
- In a large cast-iron or other heavy skillet, heat oils over medium-high heat. Add sweet potatoes, onion, pepper and gingerroot; cook and stir 5 minutes. Add water. Reduce heat to low; cook, covered, until potatoes are tender, 8-10 minutes, stirring occasionally.
- Stir in next 5 ingredients; cook and stir over medium-high heat until heated through, about 2 minutes. Top servings with cilantro and, if desired, chopped macadamia nuts.
Nutrition Facts
3/4 cup: 158 calories, 4g fat (1g saturated fat), 14mg cholesterol, 440mg sodium, 26g carbohydrate (8g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
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