Sweet Potato Hash

August 9, 2015

Sweet Potato Hash

Lorraine Glazar, Tucson CSA

This is a lovely side for breakfast, great with beans in a burrito, or a main dish served over rice or beans.
Serves four as a side dish, two as a main
2 sweet potatoes, peeled, cut in half, then into ¾” half moons
1 tablespoon oil of your choice
½ to ¾ cup diced onion
1 clove garlic, minced (optional)
4 roasted green chiles, diced
1 teaspoon powdered cumin
Salt and pepper to taste
1-2 cups greens, stemmed and sliced into ribbons (optional)
½ to 1 teaspoon red chile flakes (optional)
1-2 tablespoons chopped fresh green herb: cilantro, parsley, dill, chives, or scallions (optional)
Boil, steam or microwave the sweet potatoes until almost tender. Heat the oil in a frying pan until it shimmers, then add onion and garlic, if using. Saute until clear and tender. Add the potatoes, green chiles and cumin. Cook for about ten minutes, adding a tablespoon or two of water if it seems to get dry (this will vary with the time of year and thus the age of the sweet potatoes). Add the greens, if you are using them, and the red chile flakes, and saute for another minute or two, or until the greens have softened and are incorporated. Remove from heat, top with the fresh herbs, and serve.

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