Hey, Be Seasonal

A hash is a wonderful way to show off fall’s earthy colors and hearty flavors. Here, sweet potatoes share the stage with red bell peppers, onion and pancetta.

Once the ingredients start to caramelize as they cook, they form delicious browned bits of crust on the bottom of the pan. For a vegetarian version, simply leave out the pancetta. Serve the hash with mustard greens that have been gently braised with a hint of garlic.

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Placemat from Sur La Table stores.

Sweet Potato Hash With Pancetta and Rosemary

Active Work and Total Preparation Time: 25 minutes

The pancetta is much easier to chop if it’s at least partially frozen.

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2 pounds red-skinned sweet potatoes, peeled and cut in 1/2-inch cubes

2 tablespoons olive oil

3 ounces pancetta, chopped (about 1/2 cup)

1 onion, chopped

1 red bell pepper, seeded and chopped

1 tablespoon minced fresh rosemary, plus 4 sprigs for garnish

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

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Place the potatoes in a 13x9-inch glass dish, cover with plastic wrap and microwave until tender, about 10 minutes.

Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the pancetta, onion and bell pepper; cook until the vegetables are softened, 5 minutes. Add the cooked potatoes and the rosemary and cook without stirring until the potatoes are golden on the bottom, 4 minutes. Flip the hash over in sections and cook without stirring until the potatoes are golden on the bottom, 4 minutes. Sprinkle with salt and pepper. Garnish each serving with a rosemary sprig.

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4 servings. Each serving: 394 calories; 499 mg sodium; 18 mg cholesterol; 18 grams fat; 5 grams saturated fat; 49 grams carbohydrates; 11 grams protein; 4.73 grams fiber.

Braised Mustard Greens

Active Work Time: 5 minutes

Total Preparation Time: 15 minutes * Vegetarian

Beet or turnip greens may be substituted for some or all of the mustard greens.

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2 bunches mustard greens (1 1/2 pounds)

1 tablespoon olive oil

3 cloves garlic

Salt

Freshly ground pepper

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Stem and coarsely chop the greens; rinse well, but do not dry.

Heat the olive oil and garlic in a large saucepan over medium-high heat for 30 seconds. Add the greens and cook, partially covered, stirring occasionally, until tender, about 10 minutes. Discard the garlic. Add salt and pepper to taste. Serve with a slotted spoon. Serve immediately.

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4 servings. Each serving: 77 calories; 117 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 9 grams carbohydrates; 5 grams protein; 5.70 grams fiber.

MENU

Sweet Potato Hash With Pancetta and Rosemary

Braised Mustard Greens

STAPLES

Garlic

Olive oil

1 onion

SHOPPING LIST

3 ounces pancetta

1 red bell pepper

2 pounds sweet potatoes

2 bunches mustard greens

Rosemary

COUNTDOWN

25 minutes before: Cube potatoes and microwave. Chop pancetta, vegetables and rosemary.

15 minutes before: Cook pancetta, onion and bell pepper. Braise mustard greens.

10 minutes before: Add potatoes to pan.

Just before serving: Garnish hash with rosemary