This is inspired by a classic Maharashtrian (from the state of Maharashtra, India) recipe that I ate growing up on weekends. This is made by pan frying grated sweet potatoes in ghee with cumin seeds and serrano peppers, and is topped with lemon juice and peanuts. I’ve swapped out the traditional peanuts for walnuts to keep it Whole30 compliant and pan fry it for longer to make it a crispier hash. It sounds so simple with just a few ingredients, but is packed with flavor: naturally sweet, spicy and savory all at once! Serve this with a fried egg on top for a balanced breakfast.
Indian Sweet Potato Hash
- 2 medium sweet potatoes (use multiple colors to provide even more nutrition)
- 1/2 cup raw walnuts coarsely chopped or ground
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp finely chopped green chili peppers `
- 1 tsp salt
- 1 tbsp freshly squeezed lemon juice
- 1/4 cup chopped fresh cilantro for garnish
- Wash, dry, and peel the sweet potatoes. Grate the sweet potatoes, place in a bowl and set aside.
- Using a food processor or dry spice grinder, grind the walnuts until they are coarsely ground. Be careful to not over-process; you don’t want them to blend to a nut butter consistency. You may also coarsley chop them.
- Melt the ghee in a large frying pan over medium-high heat. Add the cumin seeds and let them temper in the hot oil for 15-30 seconds. Add the chili peppers and fry for 15 seconds, until slightly browned.
- Add the grated sweet potatoes to the pan and sauté for 5 minutes, until softened. Season with the salt and mix until well combined.
- Reduce the heat to medium-low, cover, and cook for 5 minutes, until almost cooked through.
- Uncover, raise the heat to medium-high, and stir in the walnuts and lemon juice. Using a spatula, press down on the mixture, flattening it against the bottom of the pan. Continue to cook for 3 to 5 minutes, until a slight crust forms. Remove from the heat.
- Garnish with the cilantro and serve immediately.