Sweet Potato Hash

Y’all. This recipe right here is kind of why I started this little blog. I got more requests for this recipe than any others. It’s the best base for meals! I’m excited to finally share it on Grace + Wine! I’ve added the hash to a salad, eaten it in a quesadilla, had it cold straight out of the fridge, and added every different type of barbecued meat to it! You can’t make me choose which way to eat it is my fave, because they’re all SO good!

But this right here, is close to the top of the list!
I love a fried egg! I remember being little and we would go to the Bluebonnet Cafe in Marble Falls, TX, and we would always all order a sunny side up fried egg with a huge biscuit. It’s still my favorite to this day! And that fried egg up there is total perfection!
Quick story! We were at my in-laws lake house and for some reason it was just my husband, father-in-law, and myself. I was, obviously, in charge of dinner and wanted something easy and quick so I decided on sweet potato hash. I got everything set up on the bar, bowls for everyone and the guys walk in to make a plate. My FIL looks at the hash, the bowls, and then to me  and said “and just how am I supposed to eat this?” Uhhh well you put the hash in a bowl and just eat it. Little did I know that he doesn’t eat dinner out of a bowl. HA! I told him well, this is what were having and you can eat it or not. He came back for seconds, and maybe even thirds! I mean, it just doesn’t get any better. The runny yolk is the perfect sauce for the hash! 

I want that bite right up there. Can you imagine that beautiful fried egg, sweet potato hash, and a mimosa for Sunday morning brunch! I don’t think it could get any better! Tag #graceandwineeats on Instagram!

Sweet Potato Hash

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

2 medium/large sweet potatoes, peeled and diced into small pieces

1 sweet onion, sliced

3 tbsp olive oil

salt

pepper

Instructions

    Peel and dice your sweet potato into small pieces

    Place a large pan over medium heat. Add 2 tbsp of olive oil and your sweet potatoes. Stirring occasionally until sweet potato is soft and starting to brown. Add in your onion and the other 1 tbsp of oil if needed. Stir to combine and cook until onion is translucent (about 5 minutes)

    Add in any additional add ins! Chicken, pork, an egg! The possibilities are endless!

http://graceandwineblog.com/sweet-potato-hash/

Collard Greens with Bacon

I love to grocery shop. I always have. I never, ever turned down a trip to the store with my mom. She and I could spend all day looking at the new products, comparing spices, looking at every single piece of fruit and vegetable to find the perfect one, its such a fun place. In college I would go to the store almost everyday to get whatever I was cooking for dinner because I could! Nowadays hauling three boys to the store is no easy feat, so I try to go once on the weekend and then usually have to go back on Wednesdays for the stuff I inevitably forget when I’m trying to keep the crazies in the cart. All of this to say, when we were first married I was at the store early one Saturday morning looking at all the vegetables and I came across collard greens. I had never eaten them before, didn’t have a clue how to cook them, so of course they went straight into my cart.

As I was shopping I had googled how to cook collard greens and most recipes included bacon or a ham hock. I’ve used both in this recipe, but I prefer the bacon because well I’m in love with bacon. So I grab a package of bacon, and a bunch of collards and head home to try out this new to me green. And y’all, this was way before greens were “cool” I’m talking at this point I don’t think I’d ever even heard of kale, so I didn’t have much to go off of. My very new to me in-laws were coming over for dinner and there is no better time to try out something you’ve 1. never eaten and 2. never made before amiright!? Anyways, I let these collards cook all.day.long. I had them on the lowest setting I could, added in the whole package of bacon, and made them extra spicy. To say I was nervous serving these would be an understatement. I tried them and thought they were delicious but serving them was making me sweat! 

I am happy to say that my in-laws, and everyone else who I have made these for, have fallen in love with them. My father-in-law loves them so much that whenever we are at the lake he will go to the store and bring home all the ingredients so I can make them for HIM. Yep, that’s right, HIM. He will buy enough for everyone, but he always makes sure that there is enough collards that he can have as many helpings as he wants without the worry of them running out.

We love to serve these with hot sauce, or pepper sauce. They are amazing over rice, with a side of cornbread, and are the perfect side dish to any family get together. If you’ve never tried these you have to promise me you will make this recipe. It won’t disappoint!

As always follow, me on Instagram and tag your photos with #graceandwineeats.

Collard Greens with Bacon

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 4

Serving Size: 1 cup

Ingredients

1 Bag pre-washed and cut collard greens

1 small onion, diced

6 slices of bacon, cut into 1 inch pieces

32 oz Chicken Broth

salt

pepper

garlic powder

onion powder

optional- Louisiana Seasoning (Slap Ya Mama or Tony Chachere's)

Instructions

    Heat a large pot, or dutch over over medium heat. Add in the sliced bacon and cook until browned.

    Once the bacon has almost browned (7-8 minutes) add in the diced onion. Cook onion with the bacon for 4 minutes.

    Once the onions begin to turn translucent (after about 4 minutes) add in 2 cups of the broth and let simmer for 5 minutes. Add in the bagged collard greens, and the rest of the broth. Turn the heat to low, and cover. Simmer collards for 45 minutes, or until tender. Season with a tsp of salt, black pepper, garlic and onion powder. If you like spicier collards add in 1-2 tsp of a Louisiana seasoning

http://graceandwineblog.com/collard-greens-with-bacon/

Be sure to not over or under salt the collards. I always test them before adding the salt in since the bacon is salty as well.