Spicy Sweet Potato and Apple Hash

This recipe appeared in the September 16, 2011, Washington Post Food section in an article about apple varieties and their uses by Tony Rosenfield.

Ingredients:

• 1 large (about one pound) sweet potato, peeled, and cut into ½-inch dice
• Kosher salt
• 2 tablespoons unsalted butter
• 1 small red or sweet onion, cut into small dice
• 1–2 jalapeno peppers, stemmed, seeded and minced
• 1 sweet, firm apple, cut into 1-inch dice
• 1 tablespoon oregano
• 1 teaspoon light brown sugar
• ½ teaspoon chili powder
• ½ teaspoon cumin

Bring a medium pot of salted water to a boil and add the diced sweet potato; cook for four minutes or until the sweet potato is barely tender. Drain well and let sit on a plate or a towel for 10 minutes to cool.

Melt the butter in a large, non-stick skillet over medium heat and add the sweet potato, onion and peppers. Sprinkle with ½ teaspoon of salt and cook for about 4 minutes, stirring, until the sweet potato starts to brown and the onion softens. Stir in the oregano, the brown sugar, the chili powder and cumin. Cook for one minute more. Serve hot.

Serves 6.