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This is a versatile and quick thing to do with some bored and lonely sweet potatoes. Eat on its own, with a fried egg, or serve on top of wild rice with greek yogurt and salsa.

Serves two
3 sweet potatoes, peeled and diced
1 small white onion, diced
3 cloves garlic, minced
1 chili, deseeded and chopped
handful of mixed peppers, red, green, orange, diced
olive oil
fresh sea salt and cracked black pepper
1-2 tsp ancho chili powder

1) If making rice, start it before the prep work. Wild and brown rice takes longer than white rice to cook. I used wild rice cooked in vegetable broth and it took about 35-40 minutes. Mix in a knob of butter and a dash of soy sauce for a little extra flavor.

2) Heat up olive oil in a heavy-bottomed frying pan and cook the onion, chili, peppers and garlic on a med-high heat. Almost like a flash fry to give them some color. Stir constantly so they don’t burn.

3) When just beginning to brown, add in the diced sweet potatoes, the seasoning and keep frying on a high heat. The sweet potatoes should keep everything from burning but stir frequently just in case. After a few minutes, cover with a lid, turn the heat down and finish cooking the veggies on a low heat.

4) Taste and adjust seasoning, adding more salt or ancho chili powder. They shouldn’t taste spicy, but just a little sweet and smoky. The hash is done when the sweet potatoes are tender.