Black bean and sweet potato hash from Moosewood Restaurant New Classics: 350 Recipes For Home-Style Favorites And Everyday Feasts by Moosewood Collective

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Notes about this recipe

  • macfadden on September 18, 2016

    The toppings make a big difference here. I thought it was pretty ho-hum until I added the sour cream and cilantro; then it was pretty good.

  • sturlington on December 10, 2014

    Quick and easy. Liked the addition of orange juice. Omitted the corn as I had none. Served with a fried egg on top.

  • krobbins426 on April 06, 2013

    Used canned mild chiles + 1 chipolte in adobo. Added splash of chicken broth during final simmer with beans. Added scallions and chopped cilantro after cooking. Mashed and used to fill tortillas, fajita style.

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