Sweet Potato Hash with Jalapeño
Sweet Potato Hash with Jalapeño
Ingredients
For the Hash
- 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 1 jalapeño pepper, seeded and minced (use 2 for extra heat)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional, for extra spice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 lime, cut into wedges, for serving
Instructions
- 1
Heat olive oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Once shimmering, add the diced sweet potatoes.
⏱️ 2 min
- 2
Cook the sweet potatoes, stirring occasionally, until they start to soften and brown, about 8-10 minutes. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 10 min
- 3
Add the diced yellow onion and minced jalapeño to the skillet with the sweet potatoes. Continue to cook, stirring occasionally, for another 5-7 minutes, until the onion is translucent and the jalapeño has softened.
⏱️ 7 min
- 4
Stir in the minced garlic, smoked paprika, ground cumin, cayenne pepper (if using), kosher salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Reduce heat to medium-low, cover the skillet, and cook for an additional 5-7 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 7 min
- 6
Remove from heat. Taste and adjust seasoning as needed. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Hash with Jalapeño
Ingredients
For the Hash
- 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 1 jalapeño pepper, seeded and minced (use 2 for extra heat)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional, for extra spice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 lime, cut into wedges, for serving
Instructions
- 1
Heat olive oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Once shimmering, add the diced sweet potatoes.
⏱️ 2 min - 2
Cook the sweet potatoes, stirring occasionally, until they start to soften and brown, about 8-10 minutes. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 10 min - 3
Add the diced yellow onion and minced jalapeño to the skillet with the sweet potatoes. Continue to cook, stirring occasionally, for another 5-7 minutes, until the onion is translucent and the jalapeño has softened.
⏱️ 7 min - 4
Stir in the minced garlic, smoked paprika, ground cumin, cayenne pepper (if using), kosher salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 5
Reduce heat to medium-low, cover the skillet, and cook for an additional 5-7 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 7 min - 6
Remove from heat. Taste and adjust seasoning as needed. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 1 min