I came up with this recipe after having a left over roast
pork. Savory, sweet, and filling!
3 medium baked sweet potatoes, chopped.
2 cups of swiss chard, spinach, or kale chopped
1 medium onion diced
1 leek, halved and cut into small moons
1 clove garlic minced
2 cups of diced, cooked pork
2 TB grape seed oil
Dash of Cinnamon
Salt and Pepper to
taste
Add the grapeseed oil to a hot skillet. Once brought to temperature, add the onions
for about 2 minutes. Next add the
potatoes, garlic, and leeks. Let those
brown for about 2 minutes. Next add the
greens and meat. Let the entire
combination sauté over medium heat for about 5 more minutes or more depending
on the crunch you like on your hash.
When off the burner, stir in the dash of cinnamon and season with salt
and pepper to taste.
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