Woohooh! This was truly an experiment and one that I will repeat. Such flavor, sweet and spicy and bits of fresh jalapeños throughout! Perfect for a side dish with dinner or lunch, or top with a fried or scrambled egg for breakfast and serve with a slice of Century Bread. Plus, it LOOKS beautiful and full of color….of course, a shake or 2 of turmeric helps bring it to life.
JALAPEÑO SWEET POTATO HASH
June 28, 2016
: 4
: 10 min
: 15 min
: 25 min
Ingredients
- 1 medium sweet potato peeled and cut into 1 inch cubes
- 1/4 cup ghee
- 1 tsp himalayan salt
- 1 tsp cracked black pepper
- 1 tsp fresh grated turmeric or 1/2 tsp powdered
- 1 tsp chili powder
- 1 tsp red peper flakes
- 1 clove garlic chopped
- 1 medium onion chopped
- 1 fresh green jalapeño sliced
- 1 fresh red pepper sliced
- 1/2 cup yellow bell pepper sliced
- 1/2 cup red bell pepper sliced
- 1/2 cup cilantro and or parsley
Directions
- Step 1 Peel and slice the sweet potato. Heat the ghee in a large pan on high. Put the sliced sweet potatoes into the ghee and stir often so they don’t burn.
- Step 2 Add the seasonings (the next 5 ingredients)
- Step 3 After the potatoes are tender, add the garlic and onions and stir often.
- Step 4 Add the sliced red pepper, green jalapeño pepper, bell peppers and cilantro the last 5 minutes.
- Step 5 Serve with eggs or next to your favorite meat!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.