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1. Black Eyed Peas and Sweet Potato Hash

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4

Ingredients

• 1 tsp oil

• 1/2 (0.5 ) medium onion chopped

• 3 cloves of garlic finely chopped

• 1 sweet potato peeled and cubed small

• 1/2 (0.5 ) green bell pepper chopped small

• 1/2 tsp (or 0.5 tsp) or more salt depends on if the black eyed peas are salted

• 1/2 tsp (0.5 tsp) thyme

• 1 tsp harissa spice blend

• 1.5 cups (258 g) cooked black eyed peas

• 1.5 cup (60 g) chopped baby greens

• 1/4 to 1/2 tsp smoked paprika

• 1 tsp olive oil

• ground cumin black pepper/more harissa spice blend for garnish

• cilantro/scallions and lemon juice for garnish

Instructions

• Heat oil in a skillet over medium heat, Add onion and garlic and a touch of salt and cook until clear. 5 to 6 minutes. Mix once in a while.

• Add yam, chime pepper, 1/4 tsp salt, thyme, harissa and throw well to cover. Cover & cook for 3 minutes.

• Add a sprinkle of water (2 to 3 tbsp) and blend. Cover & cook for 8 to 10 minutes undisturbed. Mix and check if the yams are finished. Cover & cook for 2 minutes or so more if not done.

• Add the dark peered toward peas and greens and blend well. Increment heat to medium high and cook for 2 minutes. Taste and change salt and heat. Add a tsp of olive oil or veggie lover spread, cumin, dark pepper or more harissa flavor mix, a scramble of lemon and blend well.

• Take off heat. Embellishment with cilantro and fill in with no guarantees or with garlic bread or over toasted bread or tortillas. Or on the other hand make a bowl with cooked grains, lettuce/greens and a dressing