Sweet Potato, Channa & Broccoli Hash

on 20 October 2015

I have such a love / hate relationship with sweet potatoes. When people won't shut up about how healthy they are (I get it! Estrogen ftw!), I can't stand them. But like the adult-child that I am, when I think nobody is paying attention, I sneak them onto my market list, cook quietly and end up thoroughly enjoying the meal. Along with knowing when to tell me I look good in an outfit, the husband (who is a sweet potato enthusiast) knows better than to gloat. He knows what my stew teeth(s?) and cut eyes are like.

Passive aggressiveness aside, I've also been known to retreat to my "sweet potatoes suck!" corner until all is quiet again. Today, not only am I admitting this, but I'm sharing a recipe with you that has sweet potatoes and actually is the main element of the dish! Look at me. I'm growing up.

I think this dish works well as a side. Add some chicken or fish or even steak and you're good to go, but I've gotten suggestions that it could work as a main dish as well. Apparently you can eat it by itself. I don't disagree (I mean I rarely truly disagree if someone gives me a compliment, I'm only human). The cool thing about this recipe is that you can start cooking elements days in advance -cook your channa and your sweet potatoes up to two or three days before, so when you're ready to eat, just fry it back up with the ingredients below.

 Ingredients

3 medium Sweet Potatoes, chopped (should give you approx 3 cups)
1/2 tbsp minced Garlic
3 medium Onions, sliced
1 cup Broccoli, finely chopped
1 3/4 cup Channa, cooked
1 tsp dried Basil
1/2 tsp Red Pepper Flakes
1/2 tsp Black Pepper
1/2 tsp Salt
1/4 cup Parmesan Cheese

1/4 cup + 1 tbsp Olive Oil

 

Instructions

Boil sweet potatoes until tender. Drain and let cool. This step can be done up to two days before and kept in fridge. When cool, cut potatoes into small cubes.

Pour 3 tbsp. oil into a pan and add onions. Let cook on medium heat for about 3 minutes, until onions are semi-translucent. Add potatoes, 2 additional tbsp. oil and stir to coat thoroughly. Raise heat and let potatoes fry a little, about 2 minutes. Add garlic, basil, salt, peppers and stir. Let sit in pan undisturbed for another 2-3 minutes, then stir again. The ends should look slightly crispy. You can let it char a little longer if you wish. Add parmesan cheese, broccoli & channa and turn off heat. Stir well until all ingredients seem evenly distributed and the broccoli is a vibrant green.

Note: The trick with the broccoli is to finely chop it and stir it into the food at the end, so the residual heat cooks it to that vibrant green without overcooking it to that dull, unappetizing green-brown.

If you try this recipe, be sure to tag us at #hotspotgyfood. We can't wait to see how your attempt turns out!

 

 

 

 

 

 

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