Purple Potato Breakfast Hash

Most of us are accustomed to seeing and eating the typical white or yellow fleshed potatoes. You might also be familiar with the rich orange color of the delicious sweet potato. But did you know that there is actually a purple potato out there!?

The purple potato is native to South America, and is named for its deep purple skin as well as the purple flesh within it. There are several varieties, including the Purple Majesty, Purple Viking and the Purple Peruvian. A good rule of thumb with fruits and vegetables is the more colorful, the better, and the purple potato is no exception! Purple potatoes get their rich color from the flavonoid known as anthocyanin. Flavonoids are plant-based compounds with powerful antioxidant properties that help prevent our body’s cells from becoming damaged. This is the same compound that can be found in other superfoods such as blueberries and pomegranates, and is well-known for its immunity-boosting and cancer-fighting properties.

There is also some research that says anthocyanins may be able to help prevent cognitive decline and help lower blood pressure. A study conducted by the USDA among overweight participants with hypertension reported that consuming six to eight golf ball-sized purple potatoes twice daily for one month reduced blood pressure by an average of 4%.

A ½ cup of purple potatoes contains about 70 calories, 15 grams of carbohydrates, 1 gram of fiber, 2 grams of protein and no fat. Purple potatoes have a medium-starchy texture, making them versatile and suitable in most recipes that call for potatoes. These potatoes will keep their shape when baked but also mash and blend well after boiling for use in mashed potatoes and soups. They are also a great way to celebrate National Fruits & Veggies Month - More Matters! This unique, yet nutritious vegetable is a great way to add one more serving to your plate. Here is a delicious, antioxidant-packed breakfast recipe to start your day off right.

Purple Potato Breakfast Hash

Ingredients:

12 oz cooked beef such as steak, roast, pot roast, ground beef, cut into 1/2-inch cubes

1 small sweet potato unpeeled, cut into ½ inch cubes

3-4 small purple potatoes, cut into ½ inch cubes

1 medium yellow onion chopped

1 tbsp taco seasoning mix

1/4 cup water

1 tbsp vegetable oil

2 tbsp reduced-fat or regular dairy sour cream or plain Greek yogurt

1 tsp hot pepper sauce

chopped fresh cilantro

Directions 

1) Combine both potatoes, onion, and taco seasoning in a large nonstick skillet over medium heat. Add water. Then, cover and cook 8-10 minutes or until crisp-tender and water has almost evaporated. Stir once. Stir in oil. Continue cooking, uncovered, for 4-6 minutes or until potatoes are tender and begin to brown, stirring occasionally.

2) Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.

3) Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1-2 tablespoons water, if needed to avoid sticking.

4) Garnish with cilantro, as desired. Serve with sour cream mixture.

Recipe inspired by the Texas Beef Council.

To learn more about the Fruits & Veggies More Matters campaign, please click here.