- ½ cup Flat leaf parsley, chopped
- ½ cup Fresh cilantro, chopped
- 1 Shallot, small diced
- 2 cloves Garlic cloves, minced
- ¼ cup vegetable oil
- 2 tbsp Red wine vinegar
- Salt, to taste
- 1 Jalapeño, small diced
Make chimmichurri. Combine vegetable oil, cilantro, parsley, garlic, shallot, jalapeño, red wine vinegar and salt in food processor until somewhat smooth.
Salt and boil large pot of water. Add sweet potatoes and cook until just softened slightly. Strain potatoes and set aside.
- 6 strips Bacon, cut into medium pieces
Cook bacon on medium heat until lightly crispy. Reserve grease, and allow bacon to strain on paper towels.
- ½ cup Spinach, chopped
- 1 cup Broccoli florets
- salt, to taste
- 1 tsp white pepper
- 1 tsp Onion powder
- 1 tsp Smoked paprika
Use bacon grease to sauté the sweet potato, broccoli, and spinach until sweet potato is slightly crispy on the edges. Add onion powder, paprika, salt, and white pepper.
Combine hash with cooked bacon and top with chimichurri.