Masala Sweet Potato Hash

A delicious, vibrant, one-pan breakfast (or anytime) dish that combines the natural sweetness of sweet potatoes with bold Indian masala flavors. It’s naturally vegan, gluten-free, and comes together in about 30 minutes.

Ingredients (serves 2–3 as a main, 4 as a side)

• 2 large sweet potatoes (about 700–800 g), peeled and cut into 1 cm (½-inch) cubes

• 1 large onion, finely chopped

• 1–2 green chilies (adjust to taste), finely chopped

• 1 medium tomato, chopped (optional but recommended)

• 3–4 tbsp neutral oil or ghee

• 1 tsp cumin seeds (jeera)

• ½ tsp mustard seeds (optional)

• 8–10 curry leaves (fresh or dried)

• ½ tsp turmeric powder

• 1 tsp Kashmiri red chili powder (or regular chili powder)

• 1 tsp ground coriander

• ¾ tsp garam masala

• ½ tsp amchur (dried mango powder) or juice of ½ lime

• Salt to taste

• Fresh cilantro (coriander leaves) for garnish

• Optional add-ins: boiled chickpeas, peas, spinach, or fried paneer cubes

• To serve: fried or poached eggs, yogurt raita, or toasted bread

Instructions

1. Par-cook the sweet potatoes (optional but helps them cook evenly):
   Place the cubed sweet potatoes in a microwave-safe bowl with a splash of water, cover, and microwave for 4–5 minutes until just starting to soften but still firm. Drain well. (You can skip this and just cook longer in the pan.)

2. Temper the spices:
   Heat oil/ghee in a large skillet or wok over medium-high heat. Add cumin seeds and mustard seeds (if using). When they splutter (10–15 seconds), add curry leaves and green chilies. Sauté for 10 seconds.

3. Cook onions:
   Add chopped onion with a pinch of salt. Cook 5–6 minutes until golden brown.

4. Add spices:
   Lower heat slightly. Add turmeric, red chili powder, and ground coriander. Stir for 15–20 seconds until fragrant (don’t let them burn).

5. Add sweet potatoes:
   Toss in the sweet potato cubes. Spread them in an even layer and let them sit undisturbed for 3–4 minutes to develop a light crust. Then stir, season generously with salt, and continue cooking, stirring occasionally, for 10–12 minutes until tender and edges are caramelized.

6. Finish the hash:
   Add chopped tomato (if using) and cook 2–3 minutes until it softens. Sprinkle garam masala and amchur (or lime juice). Toss everything well. Taste and adjust salt/chili.

7. Serve:
   Garnish with lots of fresh cilantro. Serve hot with a fried egg on top, a dollop of yogurt, or just as is with some buttered toast or paratha.

Tips & Variations

• For extra crunch: Add ¼ cup chopped bell pepper with the onions.

• North Indian street-style: Finish with a sprinkle of chaat masala and sev (crunchy chickpea noodles).

• Make it spicier: Add ½ tsp roasted cumin powder and more green chilies.

• Meal prep: It reheats beautifully and tastes even better the next day.