Traditionally made from a coarse mixture of meat, potatoes and onions, hash is staple comfort food at its best. This vegetarian version makes the most of autumn flavors – butter-roasted sweet potatoes, black beans, onions and red peppers pulled together with a cacophony of Southwestern spices.

Top this hash with sour cream and salsa for a delicious vegetarian dinner. Serve it for breakfast with poached or fried eggs, or enjoy it as a light lunch with a side salad. Leftovers make a great filling for burritos or enchiladas.

Sweet Potato Black Bean Hash
By Lori & Paul
Serves 4


3 tablespoons butter, divided
2 large sweet potatoes, ½ inch dice
2 teaspoons ground cumin
2 teaspoons chili powder
1 onion, diced
4 cloves of garlic, chopped
1 (25-ounce) can black beans, rinsed and drained
1 red pepper, diced
2 jalapeño peppers, diced
2 teaspoons hot sauce, or to taste
1 teaspoon kosher salt
¼ cup cilantro, chopped
Optional: fresh lime slices, sour cream, salsa


Preheat oven to 450°F.

Melt 2 tablespoons of the butter. In a large bowl, toss sweet potatoes with melted butter, cumin, and chili powder. Place on two lightly greased half-sheet pans. Roast for 20-25 minutes, or until tender.

Meanwhile, melt the remaining 1 tablespoon of butter in a large skillet. Add onion and sauté over medium heat until lightly browned, about 10 minutes. Add garlic. Saute for 2-3 minutes more, stirring constantly. Add black beans, red pepper, jalapeño, hot sauce and salt. Lower heat and stir to combine. Cook until peppers are crisp tender and beans are heated through.

When potatoes are roasted, add them to the black bean mixture and stir gently to combine. Just before serving, add cilantro and toss gently.
Serve with a squeeze of fresh lime, a dollop of sour cream, and salsa to taste.

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  1. Looking foward to trying some of these recipes, they sound great for the autumn harvest/fall veges! Thanks