Moroccan Breakfast Hash

Good Morning all! I have an announcement to make! I have been asked to do a cooking demo at the Webb City Farmer’s Market this coming Saturday, May 3!!! I absolutely LOVE the farmer’s market and I am so excited to be a part of it! I will be cooking up a dish that uses mainly ingredients that you can find at the market. I will be here from 9-Noon cooking up one of my favorite dishes – samples provided of course! Please come out and check out the great vendors with awesome, local foods! Plus I’ll show you a few tips and tricks to make easy, healthy meals! I won’t announce exactly what I’m making yet but it might be similar to this recipe!

I really love the spices in this dish. They are earthy, strong spices that blend together so well for a breakfast dish that is so flavorful and different than what you may be used to. The combination of spices and the white/sweet potato blend go perfect together. Not too sweet, not too spicy! This makes 4 servings

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1 large white potato, peeled and diced
1 large sweet potato, peeled and diced
2 Tbsp coconut oil (or olive oil)
1 tsp garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp curry powder
1/2 tsp turmeric
1/8 tsp cloves or cinnamon
1/4 tsp ground mustard

  • In a large skillet, saute potatoes in oil. Sprinkle garlic and seasonings over potatoes and stir until combined.
  • Saute for about 15 minutes over low-medium heat or until potatoes are cooked through. The smaller the potato pieces, the faster the dish will cook.

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