Sweet Potato Hash

There is no sense delegating potato hashes to breakfast food. They are a wonderful meal any time of day, and even better when you throw some beer-braised pulled pork in there. But if you’re having it for breakfast, don’t be a fool. Put an egg on top.

Ingredients

4 tbsp unsalted butter

1 tsp chipotle powder

1 tbsp ground cumin

3 cloves garlic, chopped

1 red onion, chopped

2 red bell peppers, chopped

2 poblano peppers, seeded and chopped

8 oz cremini mushrooms, sliced

2 large sweet potatoes, peeled and diced into 1/2-inch cubes

2 cups spinach leaves

Salt and pepper, to taste

3 scallions, thinly sliced

Lime juice, for serving

Preparation

1. Melt the butter in a large skillet over medium heat. Add the chipotle powder and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add the garlic, onion, poblano, and red bell pepper and cook, stirring occasionally, until beginning to soften, about 3 minutes.

2. Add the mushrooms and diced sweet potatoes to the skillet. Season with salt and pepper. Cover and cook, stirring occasionally, for 10–12 minutes. Remove the lid and continue cooking, stirring occasionally, until the potatoes are easily pierced with a fork and beginning to caramelize at the edges, about 10 minutes more.

3. Add the spinach and fold gently until just wilted, 1–2 minutes.

4. Remove from heat. Taste and adjust seasoning with salt and pepper. Top with sliced scallions and a squeeze of fresh lime juice. Serve immediately.

Notes

Inspired by Downshiftology.