- 4 tablespoons olive oil, divided
- 2 cloves garlic, chopped
- 3 large sweet potatoes, washed then shredded in food processor
- Kosher salt and freshly ground black pepper
- 2 teaspoons smoked paprika
- Juice of one lime
- Tomato and cilantro to serve
- 1 onion, chopped
- 6–8 jalapeño peppers
- 1 red or yellow pepper
- 1 tablespoon olive oil
- 3–4 cloves garlic
- 2–3 tablespoons ancho vinegar
- Pinch salt, or more to taste
For the Hash:
Heat 2 tablespoons olive oil in a large cast iron skillet over medium- high heat. Add onion and sauté until tender and lightly golden, 5—6 minutes. Add garlic and cook 1 minute. Add remaining 2 tablespoons olive oil and shredded sweet potatoes. Cook in single layer, stirring occasionally, on medium heat until tender, about 6 minutes.Season with salt and pepper, then sprinkle in smoked paprika.
Increase heat to medium-high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Squeeze lime juice over hash and stir. Add slices of tomato and cilantro to top and serve alongside Garden Hot Sauce.
For the Hot Sauce:
De-seed and de-stem peppers, then chop roughly. Add oil to a small/ medium cast iron skillet. Cook peppers for a few minutes, then add garlic. Cook 1 minute more. Transfer to a food processor, add vinegar and purée until chunky. Taste and add additional salt if needed. Pour into clean glass jar with tight-fitting lid and store in the fridge for up to one month.
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Recipe by Alexa Lindahl