This was a simple and tasty dinner. Sorry for the lack of pictures, but we didn’t expect this to be as good as it was (and didn’t anticipate posting it). In any case, this one is so easy that you the in-process pictures aren’t really necessary.
Spicy Sweet Potato Hash with Watercress
Makes 2-4 servings
| Amount | Ingredient | Preparation | Where we bought it (* Union Sq. Greenmarket) |
|---|---|---|---|
| 3 | Medium-sized sweet potatoes | Cut into 0.5 inch cubes | Somehwere at the Union Sq. Market |
| 1 | Medium onion | Cut into 0.25 inch cubes | Paffenroth Farm * |
| 1 bunch | Watercress | Ends of stems removed (if needed) | Northshire Farm * |
| 2 cloves | Garlic | Finely minced | Northshire Farm * |
| 1.5 tsp | Five-spice powder | (equal parts cinnamon, black pepper, cloves, fennel seed, star anise) | |
| 3 TBsp | Olive oil | ||
| 0.25 tsp | Kosher salt |
Directions
- In a skillet (cast iron works), heat 1 TBsp of the oil over medium-high heat. Add the onion and cook for 2 minutes, stirring occasionally.
- Add the garlic, salt, and five-spice(s). Make the five-spice powder yourself or you can buy the mix in the spice aisle. Cook for 1 minute.
- Add the sweet potatoes and the rest of the oil. Cook for 15 minutes, until the potatoes are browned and begin to caramelize.
- Add the watercress and cook while stirring for an additional minute or two, until the watercress just starts to wilt.
