Thoroughly rinse produce and pat dry. Peel sweet and russet potatoes and dice both into ½" cubes. Finely dice onion. Dice green onion on a bias (angle). Chop cilantro. Rinse and drain black beans. Halve lime.

Bring a large pot with sweet and russet potatoes, covered with water and 1 tsp. salt, to a boil. Put a colander in the sink. Cook until fork tender, about 8-10 minutes. Once tender, drain potatoes and reserve.

In a small bowl, mix the vegenaise, half of the lime juice to taste, and 2 Tbsp. water (or more to achieve desired consistency). Once mixed, gradually whisk in Sriracha, chipotle powder, and salt and pepper to taste. Chef’s Tip: Things can get very spicy very quickly with Sriracha and chipotle powder, so taste as you go.

Using the same pot in which you boiled the potatoes, add 1 Tbsp. olive oil and diced yellow onion. Sauté onions for about 5 minutes until translucent. Add the softened russet and sweet potatoes, black beans, and cumin and sauté for 6 minutes, stirring to prevent sticking. If you like, add in any leftover Sriracha, lime juice, and chipotle powder that you did not use in the crema. Add salt and pepper to taste.

Pack a serving of the hash in a small bowl. Place your plate on top, flip over, and remove bowl. Add a generous dollop of crema. Garnish with cilantro and diced green onion.