Friday, August 25, 2017

Southwestern Hash

This is my take on one of my old favorites, corned beef hash. I've made this with some sweet potatoes, then heated it up with some chilies and chili powder. This makes a great side, or do as I did, and serve it as the main with a poached egg on top.


1 tsp olive oil
1/2 cup diced onion
1 tsp minced garlic (about 1 clove)
1/2 cup diced Anaheim chili (1 chili)
2 cups peeled, cubed sweet potato
1 cup diced ham
1 tsp chili powder (or to taste)
1 tsp hot sauce (or to taste)
2 Tbs. chopped fresh parsley


Precook the diced sweet potato in the microwave for about 2 minutes, until the sweet potato begins to soften. Heat olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, and chili. Stir until the onion begins to turn translucent, about 1 minute. Add the sweet potato, ham and chili powder and hot sauce. Cook until the sweet potato is cooked through and the ham is hot. Add the parsley, stir, and serve.

Stealthy Cooking Tip: Sweet potatoes and yams are similar in taste and texture. Garnet yams are the deepest orange in color, and are typically the ones that I use in recipes. I used garnet yams in this recipe, and they are what gives this dish its bright orange color. Sweet potatoes are a deep yellow and usually have a smoother texture than yams. Either can be used in this recipe. 

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