Spicy Veggie Hash

Name: Spicy Veggie Hash
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 3 cups diced peeled sweet potato; 2 tablespoons chopped fresh oregano; ¾ teaspoon kosher salt, divided; ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; ¼ teaspoon ground red pepper; 5 garlic cloves, minced; 1 ¼ cups water, divided; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 tablespoon adobo sauce; 1 (15.5-ounce) can unsalted black beans, rinsed and drained; 2 ounces queso fresco, crumbled (about 1/2 cup); ¼ cup unsalted pumpkinseed kernels; 1 plum tomato, seeded and diced

6 Ratings
6 Reviews

Cumin, cinnamon, and red pepper add warmth to this Peruvian-inspired sweet potato hash.

By Robin Bashinsky

Recipe by Cooking Light December 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:

Serves 4

Nutrition Info

Directions

Step 1
Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.

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Step 2
Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes. Stir in adobo sauce and black beans. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1/2 cup bean mixture, 2 tablespoons cheese, 1 tablespoon pumpkinseeds, and 1 tablespoon tomato.

Nutrition Facts

Per Serving:

318 calories; fat 12.1g; saturated fat 2.4g; mono fat 6.9g; poly fat 2.2g; protein 12g; carbohydrates 42g; fiber 10g; cholesterol 5mg; iron 3mg; sodium 492mg; calcium 157mg.

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Luxa

02/05/2017

I bake the potatoes with poblano peppers and then add cooked hot Italian boulder sausage. This recipe is fun different and very healthy. I love it!

brighteyes8

12/12/2016

I did not have any problems with this and we liked it. If you are concerned about your sweet potatoes cooking in 11 minutes, keep the dice 1/2 inch or below.

promogal

05/25/2016

Loved this and will make again in the future. It was a bit of work. I cooked the sweet potato in the microwave for a few minutes and then peeled & chopped it so that it'd be tender. Really good!

IoneTaylor

02/22/2016

This dish sounded so delicious, but it took so much work that I was disappointed when it didn't yield fantastic results. Hash should be simple, and this hash is fussy. I used dried oregano and left out the pumpkin seeds - maybe that would've improved the dish. But, the leftovers tasted good the next day after the flavors had time to meld.

lexy7070

11/16/2015

Wow! You know, I wasn't hopeful about this one. I was feeling kinda down about dinner thinking I wanted something more substantial, but this was awesome! I loved the spicy beans and the well-seasoned potatoes. Great work, Cooking Light and Sunday Strategist!

robiny

11/16/2015

I am cooking this recipe right now and cannot figure out how the sweet potato is supposed to cook in less than 10 minutes as the recipe calls for. I chopped it to a reasonable (or so I thought) medium sized dice based on the picture in the magazine but have cooked the potato with the spices for more than the recipe calls for and it is still not done.

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