Tex-Mex Sweet Potato Hash (Print Version)
# Ingredients:
→ For the Hash
01 -
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon smoked paprika
04 -
1/2 teaspoon chili powder
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon cumin
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1/2 red bell pepper, diced
10 -
1/2 green bell pepper, diced
11 -
1/2 small red onion, diced
12 -
1 clove garlic, minced
13 -
1/2 cup black beans, drained and rinsed
14 -
1 small jalapeño, finely diced
→ Toppings (optional)
15 -
2 fried or poached eggs
16 -
1 small avocado, sliced
17 -
1/4 cup fresh cilantro, chopped
18 -
2 tablespoons cotija or feta cheese (optional)
19 -
1 tablespoon hot sauce or salsa
20 -
Lime wedges for serving
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add sweet potatoes, smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper. Stir and cook for 8-10 minutes, stirring occasionally, until they start to soften.
02 -
Add red bell pepper, green bell pepper, red onion, garlic, and jalapeño (if using). Cook for another 5-7 minutes, stirring occasionally, until veggies are tender and potatoes are golden brown.
03 -
Stir in the black beans and cook for 1-2 more minutes to heat through. Remove from heat and set aside.
04 -
In a separate pan, fry or poach eggs to your desired doneness.
05 -
Divide the sweet potato hash onto plates. Top with avocado slices, fried eggs, cilantro, cheese, and hot sauce. Serve with lime wedges on the side.
# Notes:
01 -
Make it spicier by adding extra jalapeños, chipotle powder, or hot sauce.
02 -
For added protein, incorporate chorizo, turkey sausage, or tofu.
03 -
Meal prep tip: Cook the hash ahead of time and reheat before serving with fresh eggs.