This hash recipe is a great start to your weekend morning or end to a long day. It's cheap to buy, quick to make and will leave you feeling satisfied.
Crispy sweet potato bits with bell peppers, some heat from jalapeno, cilantro, tomato and red onion. Serve with a light, beautiful yellow sauce made of seasonal yellow tomatoes and bell peppers.
Sweet Potato Hash
2 tbl extra virgin olive oil
1/2 small red onion, small dice
2 medium sized sweet potatoes, peeled, small dice
1 green bell pepper, small dice
1 tbl ground coriander
salt and pepper
1 jalapeno, 1/2 seeded, minced
3 garlic cloves, minced
1 roma tomato, small dice
1 avocado, thinly sliced
2 tbl chopped fresh cilantro
Saute the onions and sweet potatoes in oil over medium high heat for 7 minutes until the onions start to become soft and translucent. Add the bell pepper, coriander, salt and pepper to taste, jalapeno and garlic. Continue to cook over medium high heat until the sweet potatoes have cooked through and are nice and crispy on the outer edges, 10 minutes. Remove from heat and add the tomato, avocado and cilantro. Taste and adjust seasonings.
Yellow Tomato & Bell Pepper Sauce
2 tbl extra virgin olive oil, divided
2 tbl minced spanish onion
1 cup yellow cherry tomatoes, halved
1 yellow bell pepper, small dice
Saute the onions, tomatoes and bell pepper in 1 tbl oil with salt and white pepper until they are very soft and the tomatoes have broken down.
Transfer to a blender with 3 tbl of water, 1 tbl of oil and puree into a smooth sauce.
Bring back to the heat and simmer for 5 minutes. Taste and adjust seasonings.