Hash: I’m sure if you are “mid-lifer” like me, that term means a good-tasting, yet somewhat boring meal. I share memories of my childhood and my mother’s cooking as if I didn’t like it, but the truth is quite the contrary. My mom was a great cook, but experimentation was not her thing. Her version of hash was leftover roast beef mixed with diced potatoes and turned into beef gravy served over biscuits. As memory serves me, I absolutely loved it. Would I love it today? Probably. But I’d like to think that my tastes have evolved over the years. I think I speak for Jackie as well when I say that our palates have become more sophisticated as we have matured and had the opportunity to try new foods outside of our family kitchens.
When creating recipes for superman cooks, we often think back to our favorite meals growing up and offer ways to make them a bit more exciting and contemporary. This Sweet Potato Hash is a perfect example. I used delicious and simple sweet potatoes; they don’t need to be swimming in brown sugar to taste good. Instead I added bold flavors of chipotle peppers and black beans, giving this dish a southwestern flare. This is not exactly a traditional Thanksgiving side handed down to us our pilgrim ancestors. Rather, it is an updated take on a classic side that we hope will become a staple at our Thanksgiving table.
A great twist on a holiday side that mixes traditional flavors with Southwestern bold flavors.
- 3 cups sweet potatoes, diced
- 1 cup canned black beans (drained)
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 C brown sugar
- 2 cloves garlic
- 1/4 C fresh cilantro, chopped
- 1/4 C olive oil
- 1/4 C diced red peppers
- 1/4 C chipotle peppers
- 1/4 C chopped pecans
- 1/2 C Diced Onions
- In a large saute pan, heat olive oil and diced onions. Cook for 2 minutes over medium heat.
- Add diced sweet potatoes and diced peppers and saute, stirring often until potatoes are fork-tender (about 10 minutes).
- Reduce heat to low and add black beans, garlic, cinnamon, ginger and chipotle peppers.
- Stir in brown sugar and chopped pecans and cook over low for 5 minutes.
- Add Diced Cilantro and salt and pepper to taste.
- Transfer to serving bowl and serve warm.
- Can be topped with sour cream or chipotle mayo.