Sweet potato hash

Wash the sweet potatoes well, cut off both ends, peel them and cut them into small cubes, using a sharp knife.

Crush the garlic cloves and chop them finely. Chop the bell peppers small to make one cup, and chop one cup of onion.

Heat two tablespoons of oil in a pan on high heat and add the sweet potatoes, stirring for a minute.

Add half a teaspoon of salt, stir well, cover and keep on low heat five minutes so the sweet potatoes steam and soften a little.

Uncover, add the bell peppers, the onions and half a teaspoon of turmeric powder and stir well.

Add the chopped green chili and stir well.

Add one tablespoon of oil, even the sweet potatoes out into one layer with a spoon and keep covered on medium heat.

Dry roast the cumin seeds over very low heat and grind them fresh, or skip this and use store-bought cumin powder.

After 10 minutes add the chopped garlic and half a teaspoon of salt and stir.

Add one teaspoon of cumin powder and the chopped cilantro and give it a final stir.

Serve with a poached egg on the side, or as it is.

To store cilantro, pick out any bad or brown leaves but do not wash the bunch; stand it in a container filled a quarter with water so only the bottom tip touches, put a plastic bag on top and refrigerate; it keeps over two weeks.