Greek Sweet Potato Breakfast Hash

Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo), served with Black Bean Dip Quesadillas.

Sweet potato is lower in amines, and has more nutrients available to us than regular potatoes. It also makes a mean breakfast hash, and is as simple to use as regular potatoes. This recipe has a bit of a citrus kick to it from the ascorbic acid, which, with the ground beef or lamb,  gives it a slightly Greek feel.

2 C sweet potato, diced

1 1/2 C carrot, diced

1 C ground beef or lamb

1 1/2 C leeks, sliced thin, white parts only

2 Tbsp butter or butter substitute

1 Tbsp cumin, ground

2 packed Tbsp parsley

1 Tbsp garlic powder

1/2 tsp ascorbic acid

1/2 tsp salt

  • Heat a large saute pan to medium heat.
  • Add ground beef or lamb. Cook until mostly done and drain fat.
  • Add 2 Tbsp butter, then add sweet potato, leek, and parsley. Cover, and stir occasionally.
  • Cook for about 5 minutes, then add carrot and all remaining ingredients.
Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Greek Sweet Potato Breakfast Hash cooking in a cast iron pan.

  • Cook uncovered while stirring often to prevent sticking. Cook until all ingredients are tender, to taste.
  • Serve hot with low-amine tomato-free ketchup substitute.
  • To add protein, I made black bean dip quesadillas (black bean dip spread on tortillas, sprinkled with salt, and heated in a pan).
Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo) photo

Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo).

AMINE BREAKDOWN:

Very Low Amine: sweet potato, carrot, leek, cumin, parsley, garlic powder, ascorbic acid, salt

Low Amine: ground beef / lamb

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Published in: on July 9, 2012 at 5:10 pm  Comments (10)  
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Habanero Lamb Mashed Potatoes

Cajun Thanksgiving: Cajun Habanero Lamb Mashed Potatoes

Cajun Thanksgiving: Cajun Habanero Lamb Mashed Potatoes

I did a wonderfully Cajun Thanksgiving this year. The Habanero lamb mashed potatoes were an amazing addition to the meal, and had just enough bite to be noticeable, and the flavor of the Habanero came through nicely, but not so much to be considered very hot.

5 lb potatoes, peeled for low amine

1 lb ground lamb

1 pint heavy whipping cream

1 C milk or rice milk

1 stick butter

1 tsp salt

1 tsp black pepper

3 Tbsp paprika

2 Habanero, seeds removed and minced (wear gloves)

  • Wash, cut, and boil potatoes until thoroughly soft (peel potatoes for low amine, as potato skins are high amine). Reserve 2 C water in the pot with them.
  • Saute lamb and Habanero. Make sure lamb is broken up into very small pieces.
  • Mash potatoes with the reserved water and butter.
  • Add sautéed ingredients.
  • Add heavy whipping cream, milk / rice milk, paprika, salt, and pepper.
  • Mix together well.
  • Serve sprinkled with Cajun seasoning mix.
AMINE BREAKDOWN:
Very Low Amine: potato (peeled), rice milk, salt, black pepper,
Low Amine: ground lamb, heavy whipping cream, milk, butter (or butter substitute for dairy-free)
Very High Amine: paprika, habanero
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Published in: on November 11, 2011 at 11:25 am  Comments (5)  
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Lamb Onion Asparagus Pastry

Lamb asparagus onion pastry photo

Lamb asparagus onion pastry, plated with garlic white pepper brussels sprouts and garlic shallot scallops.

This hearty, low-amine dish can be served for breakfast, lunch, or dinner. It is relatively simple to make, and is a nice savory break from more sweet pastries. Originally, this recipe was a high amine bacon onion tart, but I’ve made some changes to make it a low amine pastry and some alterations to the flavor palate.

1/2 lb ground lamb (I used a full pound in mine, but would suggest a half pound in the future)

3 T butter

2 Tbsp canola oil

2 large yellow onions, thinly sliced lengthwise

1 bunch thin asparagus (top 2-3″ of asparagus tips only), or about 1 C (reserve midsections for stir fry or other dish, and ends can be saved for making broth)

8 cloves garlic, minced

3 Tbsp minced parsley

1 ½ cups flour (or gluten-free flour, but expect it to take a bit longer to cook, and it will not rise much)

2 tsp dry mustard

1 ¼ cups milk

3 eggs, lightly beaten

1/2 tsp salt

Pepper, to taste

  • Preheat oven to 425 degrees.
  • Cook ground lamb in a large pan over medium-high heat, breaking it up as it cooks. Once it is nearly cooked through, remove from heat.
  • While ground lamb is cooking, whisk together dry mustard, flour, and pepper.
  • Add milk and eggs to flour and stir till smooth. Let batter rest for 10 minutes.
  • Drain lamb fat into large Pyrex pan. Add 2 Tbsp canola oil. Put Pyrex pan in the oven.
lamb pastry onions photo

Onions, sliced lengthwise

  • In the pan the lamb was cooked in, add butter, onions, salt, and pepper. Cook on medium-high heat and cook till starting to caramelize. Add garlic, parsley, and asparagus tips. Cook until onions are caramelized to a light/medium brown.
lamb pastry caramelized onions photo

Caramelized onions and asparagus, almost done.

  • Remove baking dish from oven, pour in batter, and sprinkle with lamb, caramelized onions, and asparagus tips.
lamb pastry uncooked photo

Lamb asparagus and onion pastry, uncooked

  • Return pan to oven and bake until puffed and golden brown, about 30 minutes.
lamb asparagus onion pastry photo

Low-amine lamb asparagus onion pastry, hot from the oven. I used gluten-free flour with mine, and found it did not rise the way I expected and took a bit longer to cook, but still tasted great.

AMINE BREAKDOWN:

Very Low Amine: onion, asparagus, garlic, parsley, flour, milk, salt, pepper

Low Amine: lamb, butter, canola oil, milk

Moderate Amine: egg

Very High Amine: dry mustard

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Published in: on November 7, 2011 at 9:58 am  Comments (3)  
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