Norman Van Aken, ©2001
This is a versatile dish that is akin to a Latin succotash. I love serving my guests a variety of fish and poultry dishes with this lusty/homey hash.
Yields: 6 Cups
For the Tubers:
1 sweet potato, peeled and diced medium small
1 boniato peeled and diced medium small
1 yuca peeled and diced medium small
1 Tablespoon butter
1-teaspoon kosher salt
½ teaspoon ground black pepper
Preheat oven to 350º
Peel, dice (small) and blanch the sweet potato, boniato and yuca in boiling salted water for about 10 minutes. Strain well and toss with the butter, salt and pepper.
Now oven-roast the diced tubers on a sheet pan or in a roasting pan until all easily pierced with a small knife, approximately 15 minutes. Remove them to a mixing bowl.
For the vegetables:
3 ounces of smoky bacon
2 Tablespoons of canola oil
1/3 Cup yellow bell pepper, stemmed, seeded and diced small
1/3 Cup red pepper, stemmed, seeded and diced small
¼ Cup poblano chile, stemmed, seeded and diced small
1 jalapeño, stemmed, seeded and minced
1/3 Cup red onion, diced small
Sauté the bacon until it starts to crisp. Add the canola oil and the vegetables and sauté. Season to taste. Remove from the heat while still a little firm. Mix the vegetables and the tubers. Spoon them into a warm serving dish and reserve a moment.
¼ Cup Roasted Garlic Mash
1 ½ Tablespoons Sherry wine vinegar
2 Tablespoons chopped Italian parsley
2 Tablespoons chopped cilantro leaves
Whisk together the above ingredients and serve it as a condimental vinaigrette for the hash.
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