Photo: Rachel Johnson
Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 4

Who knew a simple veggie dish could taste this flavorful? Cumin, cinnamon, and red pepper add warmth to this Peruvian-inspired sweet potato hash. For an added serving of protein, top it with a fried egg.  If you're cooking for a sensitive palate, use less red pepper for a mild flavor that everybody can enjoy.

How to Make It

Step 1

Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.

Step 2

Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1 tablespoon pumpkinseeds and 1 tablespoon tomato.