Sweet Potato Hash

This is one of my favorite brunch meals to make. I like to change it up by adding different things like bacon or breakfast sausage and egg. I usually top with poached eggs, but you can add your favorite egg on top or no egg at all, whatever you prefer. It may take a little bit of time time to cook, but it’s super easy, hearty, and delicious! Give it a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

  • 1 Medium-Large Sweet Potato
  • 1/2 Medium White Onion
  • 1/2 Medium Red Bell Pepper
  • 2 tbsp. Olive Oil
  • 1/4 tsp. Salt
  • 1/2 tsp. Paprika
  • Ground Black Pepper (to taste)

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Cut the sweet potato into cubes
  3. Dice the onion
  4. Cut the red pepper into small pieces
  5. Combine the sweet potato, onion, bell pepper, olive oil, salt, paprika, and ground pepper into a mixing bowl. Stir so that everything is combined and coated evenly.
  6. Line a baking tray with parchment paper
  7. Spread the mixture onto the baking tray so that there is a single layer
  8. Bake on a middle rack for 40 minutes
  9. Top with your favorite egg, sausage, bacon etc. (consider adding the raw bacon or sausage onto the tray after the mixture has been in the oven for 20 minutes to combine the flavors)
The Gluten-Free Gal’s Guide Sweet Potato Hash
The Gluten-Free Gal’s Guide Sweet Potato Hash With Poached Eggs

Pecorino Romano Bacon Brussels Bites

I made this recipe for a holiday cookie party. The appetizer went over so well, I was asked to bring the same thing a few weeks later for my group’s annual Chrismukkah party. I wrote this recipe without quantities since it’s really up to you to determine how much you’re making and what you’ll need as a result. I hope you love this recipe as much as my friends and I did. Give it a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

  • Brussels Sprouts
  • Olive Oil
  • Pecorino Romano Cheese (grated)
  • Bacon
  • Toothpicks

Directions:

  1. Preheat oven to 400 degrees Fahrenheit
  2. Prep the Brussels Sprouts: Cut off the stems, slice in half (long ways), remove the outer dark leaves.
  3. Dip the flat side of the Brussels sprouts in Olive Oil
  4. Dip the olive oil side of the Brussels sprouts in the grated Pecorino Romano cheese
  5. Line a baking tray with parchment paper
  6. Place a single layer of Brussels sprouts on the baking tray with the cheese side up
  7. Bake the Brussels sprouts for 20 minutes
  8. While the Brussels sprouts are baking, cut your bacon into pieces (about the size of your Brussels sprouts)
  9. Soak your toothpicks in water (this keeps them from burning when you put them in the oven)
  10. After 20 minutes of baking, remove the Brussels sprouts from the oven.
  11. Place a piece of bacon on the cheese side of the Brussels sprout and insert a toothpick to keep in place.
  12. Place the Brussels sprouts back in the oven for 25 minutes (until bacon becomes crispy)
  13. Remove the Brussels sprouts and place on paper towel to dry the bottoms of the sprouts/collect the bacon grease.
  14. Serve with Primal Kitchen Ranch Dressing & Marinade
  15. Enjoy!
Pecorino Romano Bacon Brussels Bites