Mayo Clinic Patient Cafeteria Recipe: Sweet Potato Hash

Posted by nancy82415 @nancy82415, Sep 20, 2020

I maybe reaching here, but I am going to ask. Back in June, I was at the clinic for my annual check up and I ate in the cafeteria for breakfast. One morning they had I think it was called Sweet Potato Hash. It was so GOOD!!! I am wondering if anyone would have the recipe or know who I could get in touch with at Mayo Clinic for the recipe? Thanks!!!

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Hi @nancy82415, I hope we can find the recipe. Sweet potato hash does sound yummy and healthy. For that reason I added your question to the Healthy Living group too (https://connect.mayoclinic.org/group/healthy-living/)

I found this recipe on Mayo's website.
– Kale Sweet Potato Hash https://dahlc.mayoclinic.org/2018/09/26/kale-sweet-potato-hash/

Calories: 105 | Protein: 2g | Carbs: 16g | Total Fat: 4g | Yield: Approx. 4 | Serving Size: 1 cup

Ingredients:
2 1/4 cup sweet potato, diced
1 tsp ground cumin
2/3 cup onions, diced
1/4 tsp minced garlic, fresh
1/3 cup green bell pepper, diced
1/8 cup red bell pepper, diced
1/2 tsp fine ground black pepper
1/8 tsp kosher salt
1 cup kale, fresh, chopped
4 tsp canola oil

Preparation:
Toss the potatoes and cumin in a bowl. Coat baking sheet with canola oil and spread sweet potatoes out on the pan. Bake at 375F in oven for 20 minutes., or until potatoes are just tender. Set aside until ready for use.

In a large saute pan heat the canola oil. Add onions and garlic and saute until the onions start to get translucent. Add peppers and saute for a few minutes. Add the roasted sweet potatoes. Saute vegetables until everything gets nice and brown, but not burnt. Season with salt and pepper. Allow the mixture to cool slightly and then add the kale. Serve warm!

Nancy, Did the version you ate have kale in it?

REPLY

@nancy82415 I went to the Mayo Clinic website, and found the contact for the concierge services concierge@mayo.edu, or by phone By phone 7 a.m. to 6 p.m., Monday-Friday: 507-538-8438. I bet they might be able to help you!
What was it that you really liked about it? And if you get the recipe, will you share it in this group discussion, please? If you liked it, I'll wager there are many who would like to hear about it! https://connect.mayoclinic.org/discussion/recipes-food-tips-healthy-eating-more/
Ginger

REPLY
@colleenyoung

Hi @nancy82415, I hope we can find the recipe. Sweet potato hash does sound yummy and healthy. For that reason I added your question to the Healthy Living group too (https://connect.mayoclinic.org/group/healthy-living/)

I found this recipe on Mayo's website.
– Kale Sweet Potato Hash https://dahlc.mayoclinic.org/2018/09/26/kale-sweet-potato-hash/

Calories: 105 | Protein: 2g | Carbs: 16g | Total Fat: 4g | Yield: Approx. 4 | Serving Size: 1 cup

Ingredients:
2 1/4 cup sweet potato, diced
1 tsp ground cumin
2/3 cup onions, diced
1/4 tsp minced garlic, fresh
1/3 cup green bell pepper, diced
1/8 cup red bell pepper, diced
1/2 tsp fine ground black pepper
1/8 tsp kosher salt
1 cup kale, fresh, chopped
4 tsp canola oil

Preparation:
Toss the potatoes and cumin in a bowl. Coat baking sheet with canola oil and spread sweet potatoes out on the pan. Bake at 375F in oven for 20 minutes., or until potatoes are just tender. Set aside until ready for use.

In a large saute pan heat the canola oil. Add onions and garlic and saute until the onions start to get translucent. Add peppers and saute for a few minutes. Add the roasted sweet potatoes. Saute vegetables until everything gets nice and brown, but not burnt. Season with salt and pepper. Allow the mixture to cool slightly and then add the kale. Serve warm!

Nancy, Did the version you ate have kale in it?

Jump to this post

It did not have Kale in it, but I think I will try this recipe w/o the Kale. It looks as though all the other ingredients were in what I has eaten. Thank you for sharing this recipe.

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@gingerw

@nancy82415 I went to the Mayo Clinic website, and found the contact for the concierge services concierge@mayo.edu, or by phone By phone 7 a.m. to 6 p.m., Monday-Friday: 507-538-8438. I bet they might be able to help you!
What was it that you really liked about it? And if you get the recipe, will you share it in this group discussion, please? If you liked it, I'll wager there are many who would like to hear about it! https://connect.mayoclinic.org/discussion/recipes-food-tips-healthy-eating-more/
Ginger

Jump to this post

I will have to reach out to them. Thank you for the suggestion.

REPLY

@colleenyoung Thank you for posting the recipe. It has a lot of what I like to eat. I'm going to make one change Canola oil is not the healthiest. I only use extras virgin pure oiive oil. I'll use this recipe with salmon filet. Can't wait to get some kale just had it in a salad and want to add it in to more of the winter diet.

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@imallears
What spices can I put on veggies to give them a kick?

Also, is there way to preserve asparagus without it getting squishy? Can it be pickled?
Thanks much,
Jake

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@jakedduck1

Yes you can pickle asparagus and most vegetables but they would have to be canned for long term storage. You can pickle and eat in a few hours or for a few days.
You best way to store fresh asparagus is to cut off the lower white ends and stand in a glass of water in the fridge….I sometimes put a plastic bag over them. They should last for 3 or 4 days. You will often see fresh asparagus stored in water in the stores.
You can freeze them also by cooking partially in boiling water..then an ice bath…..cool and dry and freeze individually on a baking sheet until frozen and then dump on a zip lock bag. I don’t like them frozen personally.

Honestly I can’t see you doing all this so I suggest not buying a whole lot at once if possible. I know they come prepackaged in large bags but you can get smaller amounts in the Whole Foods type of stores.

I prefer the larger stalks. I always roast all my vegetables with either EVO or avocado oil and just salt and pepper. My favorite “kick” is to sprinkle the cooked vegetables when you take them out of the oven with a good balsamic vinegar….toss them so the are coated with the balsamic. This is a very unique and flavorful addition. For asparagus I like to add Nutritional Yeast before roasting…gives it a nice crunchy type coating. For sweet potatoes I like cinnamon before roasting.

I roast just about anything…throw whatever veggies or fruit or potatoes into the oven at 350 to 400.
I keep an eye on then and take out the ones that are done first.

But that balsamic vinegar is top notch…I had that last night with roasted Brussels sprouts….took the sprouts out of the oven and tossed them with the vinegar. They’re good reheated. I’ve had roasted veggies cold also. Get a top notch balsamic vinegar and I bet you won’t need any other spices except s and p. If I do use additional spices I sprinkle on after they are cooked.

I hope this helps and I have chopped up leftover asparagus to put into an omelette or soup and used them in humus or tzatziki in place of carrot sticks.

FL Mary

FL Mary

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