Spicy Veggie Hash with Sweet Potatoes, Peppers and Corn
This Mexican-inspired hash, loaded with two types of potatoes, sweet peppers, chiles and corn, may convert even those who aren’t usually fans of vegetarian hash. A squeeze of fresh lime juice and a dollop of creamy yogurt enhance the flavors of the dish. If you wish, top each serving of hash with a poached or fried egg for a satisfying weekend brunch.
- 1 1/2 lb. (750 g) orange-fleshed sweet potatoes, peeled and finely diced
- 1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and finely diced
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeño chile, seeded and minced
- 1 cup (6 oz./185 g) fresh or thawed frozen corn kernels
- 1 1/2 tsp. ground cumin
- 3 Tbs. chopped fresh cilantro, plus more for garnish
- Kosher salt and freshly ground pepper
- Plain yogurt for serving
- Lime wedges for serving
Preheat an oven to 400°F (200°C). Lightly oil a large rimmed baking sheet. Place the sweet potatoes and Yukon Gold potatoes on the baking sheet and toss with 1 Tbs. of the oil. Roast for 30 minutes. Using a metal spatula, turn the potatoes, and continue roasting until lightly browned and tender, about 15 minutes longer. Keep warm.
Meanwhile, in a large frying pan, heat the remaining 1 Tbs. oil over medium heat. Add the onion, bell pepper and jalapeño. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the corn and cook until heated through, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the sweet potatoes, Yukon Gold potatoes and 3 Tbs. cilantro and stir to combine. Season with salt and pepper.
Divide the hash among individual bowls, topping each serving with a dollop of yogurt and a sprinkle of cilantro. Serve immediately, with the lime wedges alongside. Serves 4 to 6.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2010).