You know what I found at the Metro Market? Fingerling sweet potatoes! Who knew such a thing even existed? I'll tell you who: no one. I came to that conclusion when I searched for a recipe and came up empty. Plain old fingerling potatoes? No problem. Fingerling potatoes of the sweet potato variety? Not so much.
But you know what happens when the Google turns up no results ... I have to turn to my good old fashioned ingenuity. (Ok, a heap of ingenuity with a dash of Food Network inspiration.) And that resulted in a pretty delicious sweet potato hash!
Now I know a lot of people aren't sweet potato fans because when it comes to the line between sweet and savory, these veggies are definitely toeing it. But even combined with the sweet red bell pepper and the sweated red onion, you're going to find that this dish has a savory punch from the cumin and red pepper flakes that bring the heat. We served this hash alongside Bill's famous Fourth of July ribs, but I imagine it would be incredible with a fried or poached egg, a dash of Cholula, and a couple slices of toast for breakfast!
Sweet Potato Hash
1 1/2 tablespoons olive oil
1/2 red onion, diced
1/2 red bell pepper, finely chopped
3/4 lb. fingerling sweet potatoes (or 1 large regular sweet potato), peeled and diced
1 teaspoon cumin
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1 green onion, thinly sliced
Heat the oil in a large skillet over medium-high heat. Add the onions and red peppers. Cook until softened, stirring occasionally, 2 to 3 minutes. Add potatoes, cumin, salt, and red pepper flakes. Cook, stirring often, until potatoes are fork tender, about 20 to 25 minutes. Stir in half of green onion. Transfer to a serving bowl, sprinkle with remaining green onion, and enjoy!