Cilantro and Roasted Onion Sweet Potato Hash

When I received a bottle of Cilantro and Roasted Onion Olive Oil as a member of the Devo Diva team, I knew that I wanted to use it to make a sweet and savory sweet potato hash. I had two beautiful organic sweet potatoes sitting on the counter just waiting to be used. I also had some lovely organic bell peppers and sweet onions to add to the mix. Since I needed a quick meal that night, I decided to turn the sweet potato hash into Mexican sweet potato bowls and topped the hash with cheese, red sauce, and some sour cream. The basic recipe is provided below. The picture above shows one of the variations that includes pinto beans and a couple of diced small red potatoes in addition to the sweet potatoes. The Mexican sweet potato bowls were a hit, and I’ve made them several times since that first night. If you want, you could even add bacon or sausage to the dish.

Cilantro and Roasted Onion Sweet Potato Hash Recipe

Ingredients:

• 3 Tbsp. Cilantro and Roasted Onion olive oil
• 2 medium sweet potatoes, peeled and diced
• 1 small sweet onion, diced
• 1/2 large bell pepper, diced
• 1-2 Tbsp. cilantro (fresh or dried)
• 1/2 teaspoon ground cumin
• Sea Salt and freshly ground black pepper, to taste
• 1/2 tsp. Jalapeno White Basalmic Vinegar, if desired for an extra kick
• Toppings (optional): shredded cheese, guacamole, salsa, red/green sauce, sour cream, olives, pinto beans….

Directions:

1. In a cast iron skillet over medium to medium-high heat, add olive oil.
2. When the oil heats, add the sweet potatoes and spread out in a thin layer as much as possible.
3. Leave the potatoes to cook until slightly browned on one side (approximately 5 minutes). From this point on, you’ll be stirring occasionally to achieve an even browning on the sweet potatoes (approximately 3 to 5 more minutes).
4. Add the onions, peppers, cilantro, cumin, sea salt, and pepper.
5. Lower the heat (if needed), and continue to cook for approximately 2 more minutes – stirring occasionally, allowing the onions and peppers to soften and flavors to develop. Taste and re-season if necessary.
6. Serve as is or top with your favorite Mexican toppings like cheese, red/green sauce, guacamole, sour cream….

Special thanks to Devo Oil for providing samples to help develop this recipe.