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Southwestern Sweet Potato Hash Served With Cabbage & Corn Slaw With Cilantro-Orange Dressing

by Laura on January 19, 2009


Lunchtime guests always present a dilemma for me. Not an unwelcome dilemma, lest you are reading this and you are one of those guests, but a dilemma nonetheless. I am just not a lunch person. I love breakfast and I love dinner, but lunchtime with its cold options leaves me, well, cold.

A lot of my lunches therefore are hot but thrown together since I don’t have as much time as I do for dinner. In other words, not pretty food. But a lot of them are awfully tasty, so if I am comfortable around you, chances are if you are over at lunch you will eventually get fed one of these thrown together in a skillet type meals.

This hash is one of my fallback lunches–quick, easy and delicious. The slaw is about to become one of my fallback slaws–also quick, easy and delicious. The refreshing crunch of the slaw is the perfect complement to the creamy, spicy and smoky sweet potatoes and black beans.

Southwestern Sweet Potato Hash

2 medium-large onions, chopped

1-2 T vegetable oil
6-8 cloves garlic, minced
red wine vinegar and orange juice, you will only need a splash
1 T cumin
2 t ancho powder
1/2 t sweet smoked paprika
dash (or to heat tolerance) chipotle powder
3 sweet potatoes, cubed (leave the skins on)
1 15 oz can black beans, drained and rinsed
1 1/2 cups frozen corn (I strongly prefer organic)
salt and pepper to taste
For garnish:
shredded cheddar cheese
shredded monterey jack cheese
sour cream
chopped cilantro

Heat a large skillet on medium high.  Add the oil and let it heat to shimmering.  Add the onions, sprinkle some salt on them to help release their moisture, and cook, stirring occasionally, until translucent and golden.  Add the garlic and cook an additional minute.  If the onions start to stick or scorch, splash some red winer vinegar mixed with OJ (equal amount, about a tablespoon or 2 total) onto the pan to deglaze.  Add the spices and stir to toast, about 15 seconds.
Add the potatoes and stir to incorporate.  Cover and reduce the heat to medium and walk away for 5 minutes.  When you next check them if they are still not tender, do not stir but just re-cover.  If they seem to be cooking too fast (i.e., scorching on the outside), reduce the heat further.  When the potatoes are tender, add the beans and corn and stir to heat through.  After the corn is hot, salt and pepper to taste.  Serve with assorted garnishes.
Cabbage & Corn Slaw with Cilantro-Orange Dressing
Adapted from Bon Appétit 

1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/5 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob (I used one 16 oz bag frozen)
2 medium carrots, peeled, coarsely grated (I used a few handfuls of shredded carrots)
2 sweet bell peppers, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. I made mine at least 30 minutes ahead to let the flavors meld; it can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

{ 8 comments… read them below or add one }

HoneyB January 19, 2009 at 6:04 pm

Laura! You’ve been a busy girl lately! I love seeing you posting more! The hash and slaw both look terrific!

I heard from our soldier’s wife today and I have a picture of him with the Clarkson Flag – It is on my computer at work so tomorrow I will email all the ladies who participated with the photo!

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SoCal Pastry Chef January 19, 2009 at 7:53 pm

Since I love your blog… I’ve left this award for you. Pick it up here…
http://socalpastrychef.blogspot.com/2009/01/omg-my-first-award.html

… and thanks.

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That Girl January 19, 2009 at 11:57 pm

I like coleslaw, but I like twists on coleslaw even better.

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noble pig January 20, 2009 at 1:56 am

Oh very, very yummy. You must really be enjoying your new kitchen. The colors are just beautiful and very appetizing.

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Robin Sue January 20, 2009 at 7:14 am

Whoa what a fnacy dinner and so colorfull too. Making some great things in that new kitchen of yours. Are you settled in yet?

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Joanne January 20, 2009 at 7:29 am

I love anything with sweet potatoes, an this recipe looks like no exception!

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Elra January 20, 2009 at 12:30 pm

I can eat this for lunch, sounds so healthy and delicious.
Cheers,
Elra

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Grace January 20, 2009 at 12:35 pm

that’s a whole bunch of pretty colors and awesome flavors contained in one meal. me likey, especially since there’s no icky mayo in your slaw and plenty of fire in your hash. :)

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