Recipe by David J Rust
This has recipe has been my go-to ever since I was diagnosed with diabetes. Sweet potatoes, while having more sugars than standard potatoes, lock those sugars up in more complex carbs thus forcing your body to do more work to break them down over a longer period than with a regular potato. This means, lower sugar spikes. This dish tastes good, goes very well with eggs and whole grain breads, and is something I adore. 1 full recipe makes 60 ounces. 1 serving is 6 ounces.
- 17 ounces corned beef, finely diced (1/4-inch cubes)
- 2 medium carrots, peeled and finely diced
- 2 medium yellow onions, peeled and finely diced
- 2 small red bell peppers, cored, seeded, peeled, and finely diced
- 1 medium sweet potato, washed and finely diced (skin-on)
- 20 Brussels sprouts, finely diced
- 5 sprigs fresh thyme leaves
- 5 fresh sage leaves
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons garlic powder
- 8 tablespoons grapeseed oil
- salt and pepper
Directions See How It's Made
- Dice the corned beef, carrots, onions, bell peppers, and sweet potatoes into (roughly) the same size dice -- about 1/4" cubes. Combine the carrots, onions, and peppers in a bowl. Dice the brussels sprouts to a similar size (even though this is not too important -- brussels sprouts fall apart quickly when diced in small pieces). The corned beef should be put in one bowl, the sweet potatoes in another, the brussels sprouts in another, and (as mentioned before) the rest of the veggies, together.
- In a large skillet over high heat, add a quarter of the oil. When it is hot, add the sweet potatoes.
- Stirring to prevent sticking, saute the potatoes, seasoning with salt and pepper to suit your personal tastes and adding 1/3rd of the garlic powder. NOTE: During this time, you may need to turn the heat down to medium to prevent sticking and burning.
- When the potatoes are brown and nearly soft on the inside (about 5-8 minutes), remove them to one side.
- Over high heat in your large skillet, add another quarter of the oil. When it is hot, add the peppers, carrots, and onions. Stir together and saute, adding salt and pepper to taste along with another 1/3rd of the garlic powder. Cook until the onions turn translucent and start to brown (about 5-8 minutes).
- Remove the sauteed vegetables and add them to the same bowl as the already-cooked potatoes.
- Over high heat in your large skillet, add another quarter of the oil. When it is hot, add the brussels sprouts and season to taste with salt and pepper. Add the final 1/3rd of the garlic powder and saute. Cook until the hard, stem pieces of the brussels sprouts start to brown and get soft; the leaves should still be a deep green color and a sample piece should have a bit of crunch to it. (About 5-8 minutes).
- Add the corned beef to the cooking brussels sprouts and saute until the meat is warmed through (about 3 minutes).
- Add in the sweet potatoes, carrots, onions, and peppers. Stir everything to combine and add the minced fresh thyme, sage leaves, and crushed red chilis.
- Add the last quarter of the oil over the top and stir through. Cook everything together until you start to get brown patches in the blend.
- Remove from the skillet and place in a serving bowl.