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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.

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.

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.

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.

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.


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.

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.

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.

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.

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.
