Spicy Veggie Hash

Cumin, cinnamon, and red pepper add warmth to this sweet potato hash.



  • 2 tbsp EVOO
  • 3 cups diced peeled sweet potato
  • 2 tbsp chopped fresh oregano
  • 3/4 tsp sea salt, divided
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground red pepper
  • 5 garlic cloves, minced
  • 1 1/4 cups water, divided
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 tbsp adobo sauce
  • 1 15.5-ounce can unsalted black beans, rinsed and drained
  • 1/2 cup queso fresco, crumbled
  • 1/4 cup unsalted pumpkinseeds
  • 1 plum tomato, seeded and diced


  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 tsp salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.
  2. Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 tsp salt and green beans; cook 4 minutes. Stir in adobo sauce and black beans. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1/2 cup bean mixture, 2 tbsp cheese, 1 tbsp pumpkinseeds, and 1 tbsp tomato. Serves 4.


I chose to serve this with Grilled Onion Salad with Lime Vinaigrette. Directions follow.


  • Cooking spray
  • 1 small white onion, cut into 3/4-inch wedges
  • 1 small red onion, cut into 3/4-inch wedges
  • 4 green onions, halved crosswise
  • 3 tbsp EVOO
  • 1 tbsp fresh lime juice
  • 3/8 tsp sea salt
  • 2 cups baby arugula leaves
  • 3/4 cup thinly sliced radishes
  • 1/2 cup fresh cilantro leaves


  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange white and red onions on pan; grill 10 minutes, turning occasionally. Place grilled onions in a large bowl. Add green onions to pan; grill 2 minutes on each side. Add to onion mixture; cover with plastic wrap. Let stand 10 minutes. Add oil, juice, and salt; toss to coat. Add arugula, radishes and cilantro; toss to ccoat.

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