Recipe: Southwestern Sweet Potato Hash with Steamed Broccoli

My husband and I have been toying with a new blog together that is taking a while to put together – a recipe site that will include very tried and tested recipes that are mostly (but not all) gluten-free, vegan, and/or vegetarian. (UPDATE: It’s up and here: The Worthy Kitchen).

It’s been fun, but slow going. The reason it’s going so slow: (and I have mentioned this before) I can’t cook. In order for a recipe to be included on this new blog, it not only has to be tried, and tried again to make sure it’s delicious and quick –  but then I HAVE TO COOK IT. And if I can cook it, so can you.

I thought I would collect a few of my favorites that pop up here. Hope you can enjoy, and I look forward to sharing the link to the new site here when it’s all ready to go.

Southwestern Sweet Potato Hash with Steamed Broccoli

This recipe is super easy (if you have a food processor), vegan, all-natural, relatively healthy, and can be adapted a dozen different ways depending on what is laying around your kitchen. Start with the sweet potatoes, the cumin, and the oil then add whatever harmonious vegetables (or meat) that you want. We use beans and corn, but there are dozens of combinations to explore. And if you’re feeling real fancy (and unvegan), fry up an egg for each diner and top off each bowl of hash with a fried egg.

Time: less than 30 minutes
Servings: 4

1 to 1.5 lbs of sweet potatoes (1 large or 2 medium)
2 to 3 tablespoons oil (neutral oil is best–vegetable, grapeseed, canola–but olive oil is ok)
2 teaspoons ground cumin
1 or 2 chipotle peppers in adobo (can sub chipotle hot sauce)
14oz can of cooked beans (pinto is my favorite, but others work too)
14oz can of corn, or 1.5 cups frozen corn kernels

1 pound fresh broccoli
olive oil to taste
vinegar to taste (sherry or wine vinegar would be best)

Peel and wash your sweet potatoes. Run them through the shredder attachment of your food processor, or shred them using a box shredder.

Put 2 to 3 tablespoons of oil in a large non-stick skillet (a 12-inch is best, if you’ve got one) over MEDIUM-HIGH heat. Add 1 to 2 teaspoons ground cumin and stir for about 30 seconds. Add the shredded sweet potatoes and stir well. Set a timer for 5 minutes and stir every minute or two.

While the hash cooks, chop 1 or 2 chipotles (or not if using chipotle hot sauce). Drain and rinse your beans and corn (might as well rinse and drain them together).

When the timer goes off, add the chipotle peppers to the hash (or some dashes of chipotle hot sauce) and stir again. Set the timer for another 5 minutes minutes, stirring every minute or two.

Cut your broccoli into florets and rinse well. If you have the inclination, peel the rough skin from the stems with a vegetable peeler and cut those into bite-sized pieces (Kelly did not have the inclination on her trial). Put the broccoli into a large, microwave-safe bowl and put a loose-fitting lid on it. Make sure there is a tablespoon or two of water at the bottom of the bowl. Microwave for 3 minutes.

When the timer goes off, add the beans and corn to the skillet and mix well. Cook, stirring, just to heat it all up. At this point, add any other cooked veggies you have laying around (spinach, broccoli, whatever) and it will probably be good. Continue to stir and taste until you are happy with the tenderness and the seasoning.

At the same time, check the tenderness of the broccoli. If you’d like it cooked more, microwave another minute or two. Repeat this process until you are happy with the doneness of the broccoli. Then drain and put in a serving bowl. Add salt and pepper to taste, then drizzle olive oil and a touch of vinegar over. Toss and adjust to your taste.

Serve the hash in a large bowl.

Calories (per serving, without egg): 400-450

adapted from a Mark Bittman recipe – source unknown

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