Rustic Sweet Potato Hash
With everything going on I like to have a few basic recipes I can rotate between. This is something I used to make in my student days. Just a big pot of rustic sweet potato hash that can serve as either breakfast lunch or dinner depending on what you add to it. The level of hotness is also dependent on how hot your sausage is. In this case I used a spicy Hungarian sausage plus I added additional chili while cooking. To decide how much chili to add, taste your sausage beforehand to see how much more you can handle.
Growing up in Curaçao a staple seasoning in all dishes was the adobo spice mix. In Curaçao it’s so common that you can buy it ready-made everywhere. When I moved to The Netherlands I took the time to figure out what exactly they add to make the basic seasoning of adobo, because back then it wasn’t something you could buy. I created my own version which you can find below and depending how much you’re using per recipe it can last you 4-6 dishes. Once you make it you can literally through it on anything to enhance the flavors, use it to season your grilled chicken, roasted veggies or in this case as the base for the rustic hash.
For the rustic hash I like to use the white sweet potato because they hold their form better once cooked. The orange sweet potato gets really soft and breaks apart in which case everything becomes a mush. Still edible but it’s more of a mash than a hash if you ask me. You can also get creative with the toppings, if having it for breakfast you can add a fried egg on top, we are a big fan of breakfast for dinner so I don’t judge. It also works great as a side for any upcoming BBQ you might have.
Rustic Sweet Potato Hash
Equipment
- Spice grinder or mortar and pestle
Ingredients
Sweet Potato Hash
- 800 gram white sweet potato scrubbed and cubed
- 200 gram spicy Hungarian sausage or chorizo
- 3 medium onions sliced
- 3 tbsp ghee
- 3 tsp home-made adobo mix
- 1 tsp paprika powder
- ½ tsp chili powder
- salt to taste
Home-Made Adobo Mix
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- 1 tsp black mustard seeds
- 1 tsp black peppercorns
- 1 tsp salt
- 2 tsp oregano
- ½ tsp paprika powder
- 1 tsp garlic powder
- ½ tsp curcuma
Optional Toppings
- avocado
- lactose free crème fraiche
- fresh coriander
- fried egg
Instructions
Sweet Potato Hash
- Remove the casing from the sausage, quarter lengthwise and chop into small bits.
- In a pot heat up the ghee and add the onions until translucent.
- Add the chopped-up sausage to the pot and stir the sausage will release some additional fat.
- Add the home-made adobo mix including additional paprika and chili powder and stir to release fragrances.
- Add the chopped up sweet potatoes and mix well till all pieces are covered by spices and the onions and sausage is evenly distributed.
- Cover the pan and cook for 12-15 min stirring every 3 minutes to make sure it doesn’t stick to the bottom. Around the 12 to 15-minute mark your sweet potato should be soft and cooked through.
Home-Made Adobo Mix
- In a pan roast the cumin seeds, mustard seeds, caraway seeds and black peppercorns for 2 minutes until you release all the fragrances, pay attention to not burn them.
- Grind the seeds in a spice grinder or mortar and pestle.
- Add the salt, oregano, paprika powder, garlic powder and curcuma to the mix and save in jar. I like to re-use spice jars so I tend to save them for when I make my own spice mix.