Sweet Potato Hash with Garden Hot Sauce

Lisa and Tim Jouet’s fresh hot sauce livens up the hash, but don’t hesitate to drizzle it over anything that needs a little kick. They use Chaparral Gardens vinegar from Atascadero

Photography By Jennifer Olson | November 22, 2017

Ingredients

Hash
  • 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
Sweet Potato Hashbrowns
  • 1 onion, chopped
Hot Sauce
  • 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

Instructions

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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Ingredients

Hash
  • 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
Sweet Potato Hashbrowns
  • 1 onion, chopped
Hot Sauce
  • 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
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