CH and I love eggs. We have an “Egg McMuffin” almost every morning and we find they satisfy us until lunch time. When weekends come around, we still crave eggs, but we like a change from the weekday default.
Elly Says Opa posted this Southwestern Sweet Potato Hash last week and I knew it wouldn’t be long until it was on our table. I always have sweet potatoes around, the spices are always in my cupboard, so I knew that this meal would be the perfect weekend brunch item!
It also combines so many healthy items and is the perfect start for a weekend hike [CH: Hiking is not nearly as fun when there is no elevation change for 500 km in any direction of where you are] or homework session, such is our life lately! We both love black beans and they are a great source of protein, cumin is loaded with health benefits, a couple servings of veggies and an egg, what a perfect meal! I served it with some avocado too, just one more healthy item that added to this meals satisfying deliciousness!
I didn’t stray too far from Elly’s recipe…I added some frozen hashbrowns (because potatoes are my best friend!) and served it with avocado. I also opted to chop my hash smaller, but that’s just preference. Other than that, I stayed true to the recipe, and why wouldn’t you – it’s an Elly Says Opa recipe – always guaranteed to be delicious!
I’m glad I made a huge batch, it’s in our fridge for tomorrow morning!
Southwest Breakfast Hash
Yield: 4 servings of hash, 2 servings for breakfast with eggs
Prep Time: 15 minutes
Cooking Time: 25 minutes
- 1 tbsp oil (anything but EVOO, I used grapeseed)
- 1 large sweet potato (or 3 small), peeled and chopped into 1/4″ cubes
- 1 cup of frozen hashbrowns
- 1/2 medium red onion, chopped into 1/4″ cubes
- 1 bell pepper (I used yellow but any color will do), chopped into 1/4″ cubes
- 2 cloves garlic, grated
- 1/2 cup chicken stock (or water)
- 1/2 cup black beans, drained and rinsed well
- 1 tsp chili powder
- 1.5 tsp cumin
- 1/4 tsp cayenne
- 2 tsp salt
- 2 eggs, cooked to your liking
- 2 tsp chopped cilantro (optional [CH: definitely mandatory])
- 1 avocado, pitted and sliced for serving (optional)
Heat a large skillet over medium-high heat. Add the oil and heat for 1 minute.
Add your sweet potatoes to the pan and cook alone for 5 minutes, stirring occasionally (to prevent sticking & burning).
After 5 minutes, add the hash browns, onion, bell pepper and cook for an additional 5 minutes over medium heat. Add the garlic and cook for 1 minute, making sure not to burn the garlic!
Sprinkle the cumin, chili powder, cayenne and salt over the mixture. Add in the black beans and stir well to coat and incorporate all ingredients.
Add chicken stock to the pan, stir well and cover with lid. Reduce heat to low and cook until sweet potatoes and hash browns are cooked through – about an additional 10 minutes.
While the hash continues to cook, prepare your eggs. Heat a frying pan, add your eggs and cook to your liking!
When potatoes are cooked, increase heat to high and give the mixture 1 – 2 minutes on high, just to get the potatoes a little crispy! Pay attention to the pan, sweet potatoes will burn quickly!
Place hash mixture in a bowl, top with your egg. Serve with a garnish of cilantro and sliced avocado!
Note – Elly suggests reducing the chili powder/cayenne if you don’t like it spicy! I didn’t find it too bad, but feel free to adjust to your taste buds.
Recipe Adapted From Elly Says Opa!