Miso-ginger sweet potato hash

I had a couple of sweet potatoes and some Russet potatoes that needed to be used. This Asian-American hybrid was created with the intention of making some boring potatoes into something exciting. The highlight of this dish is the fresh ginger. The Asian flavors blend so beautifully with this classic American dish and make a savory and hearty week night dinner. Serve with a slice of your favorite bread or a warm tortilla.

Serves 4, Prep time: 15 minutes, Cook time: 30 minutes

Ingredients:

• 1 tbsp olive oil

• 2 medium sweet potatoes, diced

• 3 small Russet potatoes, diced

• 1/2 medium red onion, diced

• 1/2 green bell pepper, diced

• 2 cloves garlic, finely chopped

• 1 15 oz. can of cooked garbanzo beans

• 1 tsp salt

• 2 tbsp finely chopped cilantro

Miso-ginger sauce:

• 2 tbsp miso paste

• 1 tsp Sambal Oelek or any chili sauce

• 3 tsp rice wine vinegar

• 2 tsp maple syrup (or sweetener of choice)

• 1 tsp ground black pepper

• 1/2 cup water

• 1 inch piece of fresh ginger, grated

Directions:

1. Dice all the vegetables. In a pan, add olive oil and once warm, add the diced sweet and Russet potatoes (I left the skin on the potatoes since it is a rich source of nutrients. Sweet potato skin is rich in fiber, antioxidants like beta carotene and vitamin C while Russet potato skin is rich in iron). Add a pinch of salt, a splash of water, cover with a lid and allow to cook. Every few minutes, remove the lid and stir the potatoes around. Add splashes of water to make sure there is moisture in the pan before putting lid back on.

2. Once potatoes are tender, move them to one side of the pan and add the garlic, onion and bell pepper on the other side. Stir fry the newly added veggies for 2 minutes before mixing with the potatoes. Drain the canned garbanzo beans and add to the pan.

3. In a small bowl, combine all the ingredients to make the sauce and give it a quick whisk. Add the sauce to the vegetables and on medium-low heat, cook for 10 minutes. Add the cilantro, give everything a good mix and turn off heat.

Serving suggestion: Toast a slice of your favorite bread (I used rosemary sourdough bread). Place a heap of the cooked hash over it. Drizzle with yogurt or ranch (I used jalapeno ranch). Garnish with fresh cilantro and serve.

Try this recipe and let me know how you like these flavors in the comments below.