Thursday, August 8, 2013

Peppery Sweet Potato Pinto Hash

Do you have dishes from certain restaurants that you crave? I definitely do. Sometimes I just want fresh spring rolls, or a big bowl of pho...or this "whole grain hash" from Iron Hen. But since I'm trying not to eat out, I decided to make it myself! It's not exactly like their dish, but it has everything I love about it: peppery sweet potatoes stir-fried with pinto beans, garlicky quinoa and bright green kale. Doused in hot sauce, this dish really hit the spot. 

Peppery Sweet Potato Pinto Hash

  • 1 C quinoa, rinsed
  • 1-2 cloves garlic, minced
  • 2 C water
  • olive oil
  • 2-3 C kale, chopped + de-stemmed (do not dry) or spinach
  • 1-2 medium sweet potatoes, peeled + diced
  • 1 can of pinto beans, rinsed + drained
  • black pepper
  • salt
  • paprika
  • cayenne pepper
  • garlic powder

  1. Heat a small saucepan on medium heat. Add a small amount of oil, then the minced garlic and quinoa. Cook, stirring frequently, until fragrant and the quinoa is lightly browned. Add the water and bring to a boil. Turn down to low, cover, and cook 15 minutes. When done, set aside for 5 minutes, then fluff with a fork. 
  2. While the quinoa is cooking, steam your sweet potatoes in another saucepan. (OR: you can steam the sweet potatoes first and cook quinoa in the same pot to save you a pan). Cook until just tender, then strain. 
  3. Heat a large skillet over medium high. Add about 1 T of oil. Add the beans and any spices you want, but go heavy on the black pepper (the other spices I used are listed above). Cook for 2 minutes, then add the sweet potatoes and a little more pepper. Cook for about 4 minutes more, until the sweet potatoes are browning a bit and everything is warm/fragrant.
  4. In the last few minutes of cooking, add the kale (add a little water if your kale is drier) and stir until wilted and bright green, 1-2 minutes. Taste for seasonings and add more pepper if needed. I really like the black pepper to stand out here because it works with the sweetness of the sweet potatoes. 
  5. Plate the quinoa and top with the hash mixture. Top with lots of hot sauce (yes) and whatever toppings you want. This would also be great topped with a fried egg. Enjoy!

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