Thursday, November 17, 2011

Sweet Potato "Hash"

This is something I completely made up and I've done a lot of little variations on it by changing spices and what vegetables I add.  Here's the latest variety.  It may not be the prettiest dish, but it is tasty.

What you need:
1 large or 2 small cooked sweet potatoes (you can boil, bake, or roast in chunks- roasting will impart the most flavor, but the other methods are simpler)
2 eggs
2/3 cup bread crumbs, or 2 pieces of toast, crumbled
2 teaspoons black pepper
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon coriander powder
1 tablespoon garlic powder
Olive oil or vegetable oil
1/2 onion, chopped
2 small hot peppers, chopped
2 celery stalks, chopped
1 cup frozen peas, thawed
Soy sauce (1-3 tablespoons)
Cilantro and green onions, chopped

Start by slightly mashing the sweet potato- it doesn't need to be at all smooth, you just want to get rid of really big chunks.  I keep the skin on, but you can take it off if you don't like the texture.  Add the eggs, bread crumbs, pepper, cumin, chili powder, coriander, and garlic powder.  Stir together.

In a large frying pan, saute the onion, hot peppers, and celery in a lightly greased pan with a sprinkle of salt.  When they have softened and browned slightly, add the sweet potato mixture and stir to mix.  Continue to saute, adding splashes of oil to help the mix fry up a bit.  Also add soy sauce to taste.  There is no need to stir it around constantly- letting it sit for a minute or two lets more browning occur, which creates a nice texture and flavor.  Cook until the entire mixture has taken a slightly darker color from browning.  Top with the cilantro and green onions.  Enjoy!

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