Welcome to my Paleo Sweet Potato Hash In The Slow Cooker recipe.
I love my slow cooker but sometimes I feel like I fall into cooking the same things in it every time.
This will usually involve lots of meat. The favourites for us here at Recipe This is slow cooked pulled pork, lots of brisket, chicken curry dishes and lots of ribs. This is probably because you want to achieve a main meal out of your slow cooker for the fact that it has been cooking all day long.
But sides and vegetables dishes to go with your main meal can be great too. We actually have two slow cookers because we just love slow cooker meals. We got given both of them so we have never invested in one as such. Our first was a gift from a customer in 2004 and she said she had used it for years and had now got a smaller one.
Even though it is old it works very well though its not very good on our electric bill! The second we received from Lakeland in exchange for a review when you very first started Recipe This. It is much more modern and is also really big so it is perfect for a large family meal.
We will then have the potatoes in the small old one and then some meat in the other. It will take us about 10 minutes to prepare them both and then we can leave them doing their cooking. This will usually be the set up on a Friday or a Saturday night then we will watch some cookery shows on TV together as we crowd around our coffee table to tuck into our treats.
This recipe for slow cooker sweet potato hash is a great example of this. Apologies for how yellow it is, though the point of it is to use whatever we have leftover. This happened to be (at the time of putting this recipe together) yellow and orange peppers, butternut squash and lots of sweet potatoes. This is also the kind of dish that you could have for breakfast if you wanted or as a quick brunch.#Paleo #SweetPotato Hash In The Slow Cooker recipe via recipe_thisClick To Tweet
- 1 Medium Orange Pepper
- 1 Medium Yellow Pepper
- 100g Butternut Squash
- 300g Sweet Potato
- 2 Medium Tomatoes (thinly diced)
- 2Tbsp Coconut Oil
- 1Tsp Garlic Puree
- 1Tsp Thyme
- 1Tsp Mustard Powder
- Salt & Pepper
- Dice all your leftover vegetables and potatoes and then place them in the slow cooker.
- Add the seasoning and coconut oil and mix well.
- Place your slow cooker on low and cook for four hours.
Its important that you add some tomatoes or some courgette otherwise you will not have a vegetable with juice in to stop it from going dry. I also find that you get a creamy texture by using coconut oil instead of olive oil.