Taste of Home
Hawaiian Hash
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 6 servings.
I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.—Roxanne Chan, Albany, California
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
-
1.
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.
-
2.
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.
© 2024 RDA Enthusiast Brands, LLC