Indian Sweet Potato Hash
Ingredients
- 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
Instructions
- 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.
Notes
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