Photo by Karielyn Tillman
This week the bag from Glade Road Growing will include sweet peppers, and baby spinach. This hash makes a nice side to serve with leftover roast chicken or pork.
If you'd like to make it a vegetarian meal instead, after the hash is cooked, stir in 2 cups of cooked drained black beans. Divide the hash into four sections. Make a slight well in the center of each section and crack a duck egg (or chicken egg) into each well. Turn down heat to medium low and cover and cook for for another 4 minutes. For a vegan version, substitute tofu "sour cream" for the eggs, but only heat until it's warmed through.
2 sweet potatoes, peeled and cubed
1 large onion, peeled and coarsely diced
1 red bell red bell pepper, diced
1 or more cups of baby spinach, chopped, with 2 tablespoons reserved for garnish
2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed peeled and minced
fresh ginger, peeled and finely chopped to make 1 tablespoon
1 tablespoon red pepper flakes
2 tablespoons of poppy seeds
1 teaspoon cumin
1/2 teaspoon cardamom
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1. Add oil to a cast iron skillet and heat on medium until a bead of water evaporates. Saute' onions, garlic and ginger until translucent and add the sweet potatoes, red pepper flakes, cumin, cardamom, poppy seeds, salt and pepper. Continue cooking until the sweet potatoes are soft and slightly crispy on the outside.
2. Add the diced red bell peppers, chopped spinach (except for the reserved amount) and gently toss for about 1-2 minutes until the spinach is wilted. Remove from heat, garnish with fresh chopped spinach and serve.