Sweet Potato and Brussle Sprout Hash

Ingredients:
3 lbs sweet potatoes
1 1/2 pounds brussle sprouts, trimmed
2 large onions
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
2 tablespoons cooking oil
3 tablespoons extra virgin olive oil
1 cup water

Makes 12 servings

Preparation:
Peal the sweet potatoes and cut into 1/2” pieces.
Peel onions, cut inot 1/2” pieces.
Trim off the tough end of the brussle sprouts. Halve the brussle sprouts lengthwise.
Place sweet potatoes in cold water, that is as salty as the sea. Bring to a boil, cook until al dente, about 4 minutes.

Heat oil in heavy skillet. Add the onions, and saute until deep golden brown, about 10 minutes. Transfer to a bowl with potatoes.

Melt remaining 3 tbsp butter in a skillet over medium heat. Add potatoes to skillet, spread in even layer, pressing with the back of your spoon. Cook until golden brown, turning occasionally, about 15 minutes. Stir in brussle sprouts, cook another 5 minutes, stirring once or twice. Season with salt and peper.

And combine the Hummus and Hash on a good whole grain toast for sandwiches! Enjoy!