Everyone who knows us knows that Tom is the real cook in the family. But that doesn’t mean I’m a total food failure. I can put together something to eat once in awhile. And, if I do say so myself, sometimes it’s pretty good.

One of the things I’ve made in the one-pot cooking world of The Epic Van is a version of a recipe my mother always makes for the vegetarians in our family. (The garbanzo beans are my addition. You’re welcome.) I’m not sure where the original recipe came from, but I’ll call it Sweet Potato Hash. It can be scaled to feed any number. And it’s the kind of no-rules recipe I like: Put in as much of each ingredient as you like.

Mom bakes it in a greased casserole dish in the oven until the potatoes are cooked through; I cook it in our frying pan.

Sweet Potato Hash

Olive oil
Onion, diced
Garlic, minced
Red peppers, diced
Sweet potatoes, cubed (For my frying pan version, I use two.)
Garbanzo beans
Salt
Pepper
Goat cheese

Heat a couple tablespoons of olive oil in the frying pan.

Add onions and cook until soft. I actually go further than that. I like them caramelized and let them cook until really brown.

Add garlic and cook another minute or so. Add the red peppers and cook until soft.

Add the cubed sweet potatoes, garbanzo beans, salt and pepper.

Stir all ingredients to mix.

Dot with goat cheese.

Cover and cook until potatoes are soft.

Yummmmmmm!