Recipe

Gluten-free Vegetarian Sweet Potato Hash Recipe
Ingredients
Spice Blend:
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp dried epazote (optional)
1 tsp. salt
freshly ground pepper to taste

Main ingredients:
1/4 cup grapeseed oil (or your favorite oil)
5 or 6 sweet potatoes, peeled and diced
1/2 tsp. cumin seed
1/2 onion, diced
2 portabello mushrooms, diced

1 tbsp. grapeseed oil
1/2 onion, diced
1 can black beans, drained and rinsed
powdered green chili or red chili powder to taste

fresh cilantro, washed and diced (optional)

Quickie Green Chile Sauce*:
1 tbsp. olive oil (or your favorite oil)
2-3 cloves garlic, minced
1/4 onion, minced
1/2 cup water
1 1/2 tsp arrowroot starch dissolved in a little cold water
4 ounce can of whole roasted green chiles

Directions
Combine spice blend in a small bowl. Reserve.

Heat oil in a very large cast iron or stainless steel pan on medium high. When oil is hot, add your diced sweet potatoes. While those are browning, prepare your beans.

In another pan (preferably cast iron, but nonstick is ok), heat your tablespoon of oil, saute your additional half of an onion until translucent and then add your black beans. Saute for a few minutes and sprinkle with some of your spice mixture. Saute for another few minutes and add your chili powder.

Back to the first pan. Once the sweet potatoes are brown on one side, turn them. Clear a small area in the pan and add a little oil to it, letting it heat. Then add your cumin seed to the oil, let sizzle, and mix throughout while sprinkling with some of the spice mixture. Add your onion and let start to turn translucent. Once it does, clear another area in your pan, add another drizzle of oil and toss in your diced mushrooms. Let them brown and then turn and sprinkle with spice mixture. Once they have browned, you are ready to add your beans. Mix them into the large pan with the sweet potatoes. At this point, reduce the heat, add the lid and let the flavors blend for a few minutes.

To make your green chili sauce, drain your roasted green chilies and mince them. Heat the oil in a saucepan on medium and add your minced onion and garlic. As it turns transluscent, add your minced green chilies, water, and arrowroot starch slurry. Heat to simmer and let thicken. Turn off heat and remove from burner when it has reached the desired texture.

When ready to serve you can sprinkle with (optional) cilantro. Invite guests to drizzle hash with your green chili sauce.

Delicious!

Notes
Chile Sauce inspired by Karina’s Quickie Green Chile Sauce
http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-black-bean-enchiladas.html