Description
This Southwest Sweet Potato Hash is a vibrant and hearty dish combining tender sweet potatoes, bell peppers, red onions, jalapeños, black beans, and spices, all cooked together in a skillet. Topped with a perfectly fried egg, fresh avocado slices, and cilantro, it offers a flavorful and nutritious meal perfect for breakfast, brunch, or a quick dinner.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled and diced
- 1 yellow bell pepper, diced
- 1/2 red onion, sliced
- 1 jalapeno, minced into a small dice
- 1 cup canned tomatoes (can use fresh)
- 1 cup black beans
- 1 avocado, sliced
- Extra cilantro for garnish
Spices & Seasonings
- Salt & pepper, to taste
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 1/4 cup cilantro, chopped
Others
- 4 large eggs
- Olive oil for cooking
Instructions
- Cook Sweet Potatoes: Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook, turning regularly, until they are browned and softened. This forms the hearty base for the hash.
- Add Vegetables: Add the red onions, bell peppers, and jalapeños to the skillet. Continue cooking for about 5 minutes, stirring occasionally, until the vegetables are cooked through and the sweet potatoes are nicely browned. Season with salt and pepper to your taste.
- Add Beans, Tomatoes & Spices: Stir in the canned tomatoes, black beans, cumin, and garlic powder (and onion powder if you wish). Mix all ingredients well. Immediately add the chopped cilantro and stir until evenly distributed throughout the hash.
- Serve: Spoon the sweet potato hash into bowls or onto plates. Top each serving with a fried egg, extra cilantro, and sliced avocado. Enjoy immediately for the best texture and flavor!
Notes
- You can substitute fresh diced tomatoes for canned if preferred.
- Adjust the level of jalapeño for desired heat.
- For a vegan option, skip the eggs or replace with tofu scramble.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet.
