Scale
Ingredients
- 1 tbsp oil
- 2 cups diced potatoes
- Salt/pepper to taste
- 1 cup diced sweet peppers
- 1/2 tsp granulated garlic
- 2 tsp minced fresh sage (or a scant tsp of dried)
- 1 bunch of sweet potato or cowpea greens, thinly sliced
- Sliced avocado to serve (optional but highly recommended)
Instructions
- Heat the oil in a skillet set over medium heat.
- Once the skillet is heated, add the potatoes along with a pinch of salt and pepper. Allow the potatoes to cook without stirring for the first 5 or so minutes. This helps them to start developing a nice golden crust.
- After that time, toss the potatoes gently then let them cook until they are just starting to turn golden brown and soften (about 5 minutes more).
- Add the peppers, garlic, sage, and another pinch of salt and pepper. Toss the hash mixture every minute or so as it cooks until the peppers soften.
- Add the greens, give them a toss, then turn off the heat to allow the greens to gently wilt and soften. Taste the hash, season with more salt and pepper if you like, then serve with sliced avocado.
Notes
Recipe and Images by Courtney West @Sweetmiscellany
