This Mexican-inspired hash, loaded with two types of potatoes, sweet peppers, chiles and corn, may convert even those who aren’t usually fans of vegetarian hash. A squeeze of fresh lime juice and a dollop of creamy yogurt enhance the flavors of the dish. If you wish, top each serving of hash with a poached or fried egg for a satisfying weekend brunch.
Spicy Veggie Hash with Sweet Potatoes, Peppers and Corn
1 1⁄2 lb. (750 g) orange-fleshed sweet potatoes, peeled and cut into small cubes
1 1⁄2 lb. (750 g) Yukon gold potatoes, peeled and cut into small cubes
2 Tbs. olive oil
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño chile, seeded and minced
1 cup (6 oz./185 g) fresh or thawed frozen corn kernels
1 1⁄2 tsp. ground cumin
3 Tbs. chopped fresh cilantro, plus more for garnish
Kosher salt and freshly ground pepper, to taste
Plain yogurt for serving
Lime wedges for serving
Preheat an oven to 400°F (200°C). Lightly oil a large rimmed baking sheet. Place all of the potatoes on the sheet and toss with 1 Tbs. of the oil. Roast for 30 minutes. Using a metal spatula, turn the potatoes, and continue roasting until lightly browned and tender, about 15 minutes longer. Keep warm.
Meanwhile, in a large frying pan, heat the remaining 1 Tbs. oil over medium heat. Add the onion, bell pepper and jalapeño. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the corn and cook until heated through, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the sweet potatoes, Yukon gold potatoes and 3 Tbs. cilantro and stir to combine. Season with salt and pepper.
Divide the hash among individual bowls, topping each serving with a dollop of yogurt and a sprinkle of cilantro. Serve immediately, with the lime wedges alongside. Serves 4 to 6.
Find more great recipes for sunrise specialties in our book Williams-Sonoma
Breakfast Comforts, by Rick Rodgers.