Sweet Potato Hash with Smoky beans and Herby Guac
So I am back with a new recipe for the first time in a very long time! Since I last posted a recipe I have opened Wild Root, closed, refurbished and reopened again. Personally, I have also had two beautiful daughters, Mabel and Ophelia, and now I finally feel in a position to commit to releasing a recipe every week for you lovely lot. So this is my commitment to you, I will be posting a recipe every week on Monday for you to enjoy! If you aren’t already, sign up to our newsletter to be the first to hear about our recipes.
Since we have reopened Wild Root, many of you have noticed that our sweet potato hash have been removed from our menu. We have switched things up in our kitchen and are no longer using fryers. We are firm believers in eating whole-foods and ditching processed foods so ultra processed seed oils had to go!
But, saying this, there is no reason why you can’t make your own hash at home, frying them in a god quality oil. So this is why I have chosen this recipe as my first recipe back! Enjoy!
Sweet Potato Hash with Smoky Beans and Herby Guac
Serves 3 people
Ingredients:
Smoky Beans:
1 tbsp olive oil
1 onion, diced
1 garlic clove, crushed
1/2 tsp dry thyme
2 tsp smoked paprika
1 tbsp tomato paste
2 tbsp tamari
1 tsp maple
1 tin cannellini beans
250ml passata
Salt and pepper to taste
Sweet Potato Hash: makes 6 hash
1 large sweet potato, peeled and grated
3 heaped tbsp gram flour
1 tbsp water
Pinch of salt
Olive oil to fry
Herby Guac:
1 large avocado, mashed
10g coriander, sliced
Juice from 1/2 lemon
Salt and pepper to taste
Method:
Let’s start with the beans. Heat olive oil in a small frying pan, add diced onions and saute for 5 minutes before adding crushed garlic for another 2 minutes until fragrant.
Once the onions are translucent and the garlic is fragrant, add all the remaining smoky beans ingredients and also to gentle simmer until bubbling and warm all the way through.
As the beans are bubbling away, grated your sweet potato and add to a mixing bowl with gram flour, salt and water.
Combine the mixture, it should be slightly sticky and should hold it’s shape when you squeeze it into patties.
Shape into 6 patties and place onto a plate ready for frying.
Heat a large frying pan and cover the bottom in a thin layer of olive oil. Once hot add all six patties.
Cook for 5-8 minutes per side on a low-medium heat to allow them to cook all the way through and not the burn. (top tip: I added lid to my pan for the first half of cooking to allow the potato to slightly steam to get them cooked through faster. Removing the lid for the second half of the cooking to allow them to crisp up!)
Whilst your hash are cooking, mash your avo and add all the remaining ingredients and combine.
Divide the beans across 3 plates, top with 2 hash and a large dollop of herby guac. Garnish with coriander to serve and enjoy!