another recipe worth sharing

this one had been on my "to cook" list for at least a week.  we finally got around to making it friday and it was pretty impressive.  i have never made a "hash" and honestly, wasn't really sure what to expect. 

black bean and sweet potato hash

1-2 tbs. olive oil
2 cups chopped onions
2 garlic cloves, minced
6 cups, peeled diced sweet potatoes, 1/2 inch pieces
1 jalapeno, minced
1 tbs. ground coriander
1 tbs. ground cumin
1 tsp. salt
1 cup frozen corn kernels
1 1/2 cups cooked black beans (or 1 15 oz can)
splash of water or orange juice
dash of salt
cayenne pepper or hot sauce (optional)

heat the oil in a LARGE, deep non stick skillet.  add the onions and saute on medium heat, stirring occasionally, until they begin to soften.  stir in the garlic, cook for a few seconds, then add the sweet potatoes.  cover the skillet and cook for 3 minutes.  add the jalapeno, coriander, cumin amd salt; then use a spatula to turn the potatoes, cover and cook for another 3 minutes.  add the corn and blackbeans, cover and cook for 10 minutes, stirring occasionally. 
if the potatoes are still too firm, add a little water or orange juice, cover, and cook on low until they are tender.  add the cayenne or hot sauce to taste.
serve with minced scallions or chopped cilantro...and a dollop of sour cream if you like.

notes: i did not need to use o.j. or water to soften the potatoes and found that it was hot enough without the optional cayenne or hot sauce.  i thought this would be good with rice, but we were out so i used couscous instead, which i thought worked well.  the next day, we made burritos with the leftovers...adding brown rice and cheese and it was quite tasty!  this makes a whole mess of hash, so it's a quick and easy meal for a family, adinner party or just a good meal for leftovers.

recipe from moosewood restaurants new classics cookbook