Sweet Potato & Tomatillo Hash
Today, I want to discuss hash. Now, I am not talking about some experimental phase you had in college involving black lights, Grateful Dead music, and a long-haired, hippy- looking guy named Stan. No, that type of hash is better left in the incense-filled dorm room where you left it. And besides, that type of hash probably only made you hungry for week old pizza and tepid beer…providing you could get off the couch long enough to procure said items.
Instead, I want to discuss the food know as hash. Made famous during WWII and derived from the French verb “hacher,” meaning to mince or chop, hash is traditionally a mélange of minced meat and potatoes served at breakfast with poached eggs. Most Americans, including myself and with the exception of Stan, associate hash with the Hormel Corned Beef variety found in a tin can. But, forget about the minced meat business and leave the can opener in the drawer. You don’t need them to make a delicious hash. All you need is a few pantry items and a couple of fresh ingredients to make my version of SWEET POTATO AND TOMATILLO HASH.
Best of all, you can make this delicious vegan recipe for breakfast or dinner. It is just that versatile. So light some incense, peel some sweet potatoes and get cooking. It is time to get your hash on. Black lights and Grateful Dead music are optional if want to truly reminisce. Just don’t be surprised if Stan comes knocking on your door. He will most likely be hungry and out of pizza.
Oil Free / Gluten Free / Soy Free / Nut Free
Ingredients
- 3 Sweet Potatoes (peeled & diced)
- 4 Tomatillos (diced)
- ½ Onion (diced)
- 2-3 Garlic Cloves (minced)
- 1 Red Bell Pepper (diced)
- 15 oz Can of Black Beans (rinsed & drained)
- 1 Cup Frozen Corn
- 2 Cups Vegetable Broth
- 1 Tsp Chili Powder
- ¾ Tsp Ground Cumin
- 1 Tsp Dried Oregano
- ¼ Tsp Smoked Paprika
- 1 Tbs Fresh Cilantro (minced)
- Salt & Pepper to your taste
Instructions
In a non-skillet over medium heat, sauté the onions, peppers, and garlic in ½ cup of vegetable broth until they are soft and fragrant (about 3-5 minutes). Now add in the sweet potatoes and the remaining broth. Cover the skillet and cook the potatoes for another 5-7 minutes or until tender. Next, toss in the tomatillos, cover once more and cook for another 3-5 minutes. This allows the tomatillos to break down just a bit and release some of their moisture. When the tomatillos are softened, remove the cover and add in the remaining ingredients up to the cilantro. Mix to combine and cook everything for another 5 minutes to make sure everything is nice and hot. If you find the ingredients sticking to the bottom of the pan, add a splash or two of additional broth. Finish with the cilantro and salt and pepper to your taste.
http://www.grassfedcarnivore.com/sweet-potato-hash/
And quicker than you can turn on a black light and pop in another Grateful Dead CD, dinner / breakfast is ready…or maybe a late night snack for that matter. Either way, I promise this dish is better than week old pizza and tepid beer. Enjoy and remember, “Well the first days are the hardest days, don’t you worry any more, Cause when life looks like easy street, there is danger at your door…” – Uncle John’s Band , Grateful Dead 1970. Don’t worry, there is no danger, just good ole Stan looking for a handout. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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