Always on hand

Here is a healthy recipe I can make whenever I haven't been to the grocery store in a while.  It is derived from some basics I always keep in stock:  bacon,  onions, sweet potatoes, frozen edamame and cans of corn.

Sweet Potato and Edamame Hash

Sweet Potato and Edamame Hash

(adapted from Southern Living, April 2010)

2 slices of thick bacon
1 sweet onion, chopped
1 tablespoon olive oil
2 sweet potatoes, peeled and cut into 1/4-inch cubes
1 garlic clove, minced
1 (12-oz.) package uncooked frozen, shelled edamame (green soybeans)
1 cup frozen whole kernel corn (if using canned corn, add it near the end of cooking time)
1/4 cup chicken broth
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher or table salt
1/2 teaspoon freshly ground pepper

Add oil to a nonstick skillet over medium heat and cook bacon until done.  Remove bacon from pan to drain on a paper towel.  Add onion to pan and cook 5 min.  Add sweet potatoes and sauté 5 minutes more.  Add garlic and sauté 1 minute.  Stir in edamame and remaining ingredients and cook 10 minutes or until potatoes are tender.  Chop cooked bacon and stir into vegetables.