Southwestern Sweet Potato Hash
Southwestern Sweet Potato Hash
Ingredients
For the Hash
- 1 1/2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 15 ounces black beans, canned, rinsed and drained
- 1 1/2 cups corn kernels, frozen or canned, drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 4 large eggs, fried or poached
- 1 large avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- hot sauce, as needed
Instructions
- 1
Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, for 10-12 minutes, or until they begin to soften and brown.
⏱️ 12 min
- 2
Add the diced yellow onion and red bell pepper to the skillet with the sweet potatoes. Continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 7 min
- 3
Stir in the rinsed black beans, corn kernels, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for an additional 3-5 minutes, stirring frequently, to allow the flavors to meld and the beans and corn to heat through.
⏱️ 5 min
- 4
While the hash finishes cooking, prepare your optional toppings. Fry or poach the eggs to your desired doneness. Slice or dice the avocado, chop the fresh cilantro, and cut the lime into wedges.
⏱️ 5 min
- 5
Divide the Southwestern sweet potato hash among four plates. Top each serving with a fried or poached egg, sliced avocado, a sprinkle of fresh cilantro, and a lime wedge for squeezing. Serve immediately with hot sauce, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Southwestern Sweet Potato Hash
Ingredients
For the Hash
- 1 1/2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 15 ounces black beans, canned, rinsed and drained
- 1 1/2 cups corn kernels, frozen or canned, drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 4 large eggs, fried or poached
- 1 large avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- hot sauce, as needed
Instructions
- 1
Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, for 10-12 minutes, or until they begin to soften and brown.
⏱️ 12 min - 2
Add the diced yellow onion and red bell pepper to the skillet with the sweet potatoes. Continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 7 min - 3
Stir in the rinsed black beans, corn kernels, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for an additional 3-5 minutes, stirring frequently, to allow the flavors to meld and the beans and corn to heat through.
⏱️ 5 min - 4
While the hash finishes cooking, prepare your optional toppings. Fry or poach the eggs to your desired doneness. Slice or dice the avocado, chop the fresh cilantro, and cut the lime into wedges.
⏱️ 5 min - 5
Divide the Southwestern sweet potato hash among four plates. Top each serving with a fried or poached egg, sliced avocado, a sprinkle of fresh cilantro, and a lime wedge for squeezing. Serve immediately with hot sauce, if desired.
⏱️ 3 min