Mexican Sweet Potato Hash

With Black Beans, Cilantro, and Spiced Crema

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Vegetarian
A note about serious food allergies

Not only is it a perfect way to start or end your day, but this delectable hash is a cinch to make and boasts all of the sweet, savory, creamy flavors you crave. This gluten- and cholesterol-free hash is great served over greens for a healthy taco salad or piled high atop corn chips for the perfect nachos. But we like it just as it is, smothered with irresistible spiced crema and topped with fresh green onions.

In Your Box (serves 2)

  • 10 oz. Sweet Potato
  • 1 Russet Potatoes
  • 1 Yellow Onion
  • 3 Green Onions
  • 4 Cilantro Sprigs
  • 15½ oz. Canned Black Beans
  • 1 Lime
  • Info
    ¼ cup Vegenaise
  • 1 fl. oz. Sriracha
  • 1 tsp. Chipotle Powder
  • 1 tsp. Ground Cumin
  • Nutrition (per serving)

  • Calories
    712
  • Carbohydrates
    104g
  • Fat
    23g
  • Protein
    27g
  • Sodium
    366mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Colander
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Peel sweet and russet potatoes and dice both into ½" cubes. Finely dice onion. Dice green onion on a bias (angle). Chop cilantro. Rinse and drain black beans. Halve lime.

  • Step 2 - Soften the Potatoes
    2

    Soften the Potatoes

    Bring a large pot with sweet and russet potatoes, covered with water and 1 tsp. salt, to a boil. Put a colander in the sink. Cook until fork tender, about 8-10 minutes. Once tender, drain potatoes and reserve.

  • Step 3 - Prepare the Crema
    3

    Prepare the Crema

    In a small bowl, mix the vegenaise, half of the lime juice to taste, and 2 Tbsp. water (or more to achieve desired consistency). Once mixed, gradually whisk in Sriracha, chipotle powder, and salt and pepper to taste. Chef’s Tip: Things can get very spicy very quickly with Sriracha and chipotle powder, so taste as you go.

  • Step 4 - Sauté the Hash
    4

    Sauté the Hash

    Using the same pot in which you boiled the potatoes, add 1 Tbsp. olive oil and diced yellow onion. Sauté onions for about 5 minutes until translucent. Add the softened russet and sweet potatoes, black beans, and cumin and sauté for 6 minutes, stirring to prevent sticking. If you like, add in any leftover Sriracha, lime juice, and chipotle powder that you did not use in the crema. Add salt and pepper to taste.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Pack a serving of the hash in a small bowl. Place your plate on top, flip over, and remove bowl. Add a generous dollop of crema. Garnish with cilantro and diced green onion.