Pork and Sweet Potato Hash

Gluten Free
Dairy Free
Health score
43%
Pork and Sweet Potato Hash
45 min.
4
340kcal

Suggestions


If you're looking for a delicious and hearty dish that checks all the boxes for health-conscious eaters, look no further than this Pork and Sweet Potato Hash. This gluten-free and dairy-free recipe is perfect for feeding a crowd or enjoying for a cozy family dinner. In just 45 minutes, you can create a mouthwatering dish that combines the rich flavors of boneless pork shoulder with the natural sweetness of roasted sweet potatoes.

The combination of tender pork, earthy cremini mushrooms, and fragrant garlic, all simmered in a hearty chicken broth, results in a comforting and filling experience. The addition of bright green onions adds a pop of color and freshness, making this dish as pleasing to the eye as it is to the palate. With each bite boasting a delightful balance of protein, healthy fats, and nutritious carbohydrates, you can feel good about serving this meal as a side dish or a main course.

Whether you're hosting friends for a weekend brunch or simply looking to spice up your weeknight meals, this Pork and Sweet Potato Hash is sure to impress. The melding of flavors and textures will have you coming back for seconds, and best of all, it’s a dish that everyone can enjoy, regardless of dietary preferences. Dive into the goodness of this wholesome recipe and savor the delightful taste of homemade comfort food!

Ingredients

  • 0.5 teaspoon pepper black
  • pound boston butt pork shoulder boneless trimmed (Boston butt)
  • ounce cremini mushrooms quartered
  •  garlic cloves crushed
  • tablespoons green onions sliced
  • 0.3 teaspoon ground pepper red
  • 0.5 teaspoon kosher salt 
  • 3.5 cups lower-sodium chicken broth fat-free
  • tablespoon olive oil 
  • cup onion chopped
  • cups sweet potatoes and into cubed peeled () ( 1 pound)

Equipment

  • frying pan

Directions

  1. Heat a 12-inch cast-iron skillet over medium-high heat.
  2. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray.
  3. Add pork to pan, and saut for 8 minutes, turning to brown on all sides.
  4. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes or until pork is fork-tender.
  5. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.
  6. Heat a large skillet over medium-high heat.
  7. Add olive oil to pan, and swirl to coat.
  8. Add potato and onion; saut for 6 minutes or until lightly browned, stirring occasionally.
  9. Add red pepper and mushrooms; cook for 3 minutes.
  10. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until liquid nearly evaporates, stirring occasionally. Stir in pork, and cook for 1 minute or until thoroughly heated.
  11. Sprinkle with green onions.

Nutrition Facts

Calories340kcal
Protein39.11%
Fat19.96%
Carbs40.93%

Properties

Glycemic Index
52.75
Glycemic Load
14.56
Inflammation Score
-10
Nutrition Score
31.956956630168%

Flavonoids

Apigenin
0.02mg
Luteolin
0.04mg
Isorhamnetin
2mg
Kaempferol
0.35mg
Myricetin
0.12mg
Quercetin
8.69mg

Nutrients percent of daily need

Calories:340.1kcal
17.01%
Fat:7.58g
11.66%
Saturated Fat:1.76g
11.02%
Carbohydrates:34.98g
11.66%
Net Carbohydrates:29.67g
10.79%
Sugar:8.4g
9.33%
Cholesterol:68.04mg
22.68%
Sodium:816.71mg
35.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.42g
66.84%
Vitamin A:18968.16IU
379.36%
Vitamin B3:13.9mg
69.5%
Selenium:45.69µg
65.27%
Vitamin B6:1.27mg
63.47%
Vitamin B1:0.92mg
61.31%
Vitamin B2:0.91mg
53.37%
Potassium:1645.67mg
47.02%
Phosphorus:411.14mg
41.11%
Vitamin B5:3.11mg
31.11%
Manganese:0.61mg
30.44%
Copper:0.61mg
30.37%
Zinc:3.38mg
22.52%
Fiber:5.32g
21.28%
Magnesium:74.49mg
18.62%
Vitamin B12:1.04µg
17.39%
Vitamin K:14.56µg
13.87%
Iron:2.33mg
12.95%
Vitamin C:8.5mg
10.3%
Folate:39.59µg
9.9%
Calcium:80.14mg
8.01%
Vitamin E:1.02mg
6.82%
Source:My Recipes