Spicy Sweet Potato and Apple Hash 6.000

Deb Lindsey for The Washington Post

Sep 14, 2011

If you like heat, do not seed the jalapeno peppers.

Serve with pork chops.

Make Ahead: This is a brunch option that can be made at least 1 hour in advance and held in a warm oven.

Servings: 6
  • 1 large (about 1 pound) sweet potato, peeled and cut into 1/2-inch dice
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 small (3-ounce) red onion, cut into small dice (about 3/4 cup)
  • 1 to 2 jalapeño peppers, stemmed, seeded and chopped
  • 1 sweet-firm (about 5 ounces) apple, such as Rome, Gala or Empire, cored and cut into 1-inch dice
  • 1 tablespoon chopped oregano (optional)
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin


Bring a medium pot of water to a boil over high heat. Add the diced sweet potato and a generous sprinkling of salt (about 2 teaspoons). Cook for about 4 minutes, stirring occasionally, until the sweet potato is barely tender. Drain well and transfer to a large plate to cool for at least 10 minutes.

Melt the butter in a large (at least 12-inch) nonstick skillet over medium heat. Add the sweet potato, onion and jalapeno (to taste). Sprinkle with about 1/2 teaspoon salt and cook for about 4 minutes, stirring, until the sweet potato starts to brown and the onion softens. Add the apple and cook for about 2 minutes, stirring, until it just softens. Stir in the oregano, if desired, the brown sugar, chili powder and cumin. Cook for 1 minute, so the spices become fragrant.

Serve hot.

Rate it

Recipe Source

From food writer Tony Rosenfeld.

Tested by Amy Orndorff.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.