South of the Border Sweet Potato Hash

South of the Border Sweet Potato Hash

I LOVE sweet potatoes! They're one of my most favorite foods to cook with––if I could, I'd eat them everyday! During a weekend home from school this past semester, I needed a quick side for my grilled chicken lunch before heading to work for a few hours. Since I was still living at school and my family wasn't yet Paleo, there weren't many ingredients in the house I could use. I managed to scrounge up a sweet potato, a container of chopped red pepper, a single jalapeño, and about a quarter of an onion in the bottom of the vegetable drawer. I threw these all together with some olive oil and lemon juice and crossed my fingers that it would all taste good. To my surprise, these few simple ingredients tasted great together––I wished I had more! A few weeks later, while camping with my dad and younger brother, I made this again, topped with a little bit of dried cilantro, and we cooked it on the grill––which was equally as delicious and the cilantro was a nice addition. This was the perfect dish to go with an impromptu barbecue we had at my house last night. The weather in New York has been so ridiculous the past few weeks, you'd never know it was June! It's been raining almost everyday and it's been in the low 60's lately, which is way too cold for the beginning of Summer! Anyway, we finally had a nice day, so we grilled up some lemon pepper chicken, and served with this sweet potato hash. The sweet potatoes were a big hit, they have a really subtle flavor, but the jalapeño (which caramelizes so nicely in the olive oil and lemon juice) wakes up the dish without overpowering any of the other ingredients.

South of the Border Sweet Potato Hash

Prep Time: 8-10 min Cook Time: 20-25 min Total Time: 28-35 min Serves: 4-6

Ingredients

  • 3 medium sweet potatoes, diced

  • ½ vidalia onion, diced

  • 1 red bell pepper, finely diced

  • 1 jalapeño, finely diced

  • 2-3 tbsp olive oil, for the pan

  • 2 tbsp lemon juice

  • 1 tsp dried cilantro

  • salt and pepper to taste

Preparation

  1. Heat olive oil in a medium sized cast iron skillet over medium heat. Mix the sweet potatoes, onion, and peppers in a medium sized mixing bowl, toss with lemon juice and cilantro.

  2. Pour the mixture into the skillet, sprinkle on salt and pepper, saute until the sweet potatoes are soft and the onion and peppers are starting to caramelize, about 20-25 minutes, remove from heat and serve!

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