Breakfast/ Vegetarian Mains

Sweet Potato and Black Beans Hash

I love a good breakfast and this sweet potato and black beans hash is perfect way to start the day off right! Simple and delicious!I love a good breakfast and this sweet potato and black beans hash is a perfect way to start the day off right! This hash is super simple to make. When I made the Roasted Sweet Potato Hummus the other day, I roasted few extra potatoes, so I can use it in this dish as well. And of course pretty much everything is better when topped with an egg! Feel free to add any other extras that you may like like sliced avocado, cheese, etc.

Hope you enjoy this sweet potato and back beans hash with poached eggs!

Sweet Potato and Black Beans Hash

  • Servings: 2-4
  • Time: 25 minutes
  • Difficulty: easy
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Ingredients:

Sweet Potato and Black Beans Hash:

  • 2-3 tablespoons olive oil
  • 1 small red onion, halved and thinly sliced
  • 1 garlic clove, minced
  • 2 medium sweet potatoes, cut into 1-inch dice (roasted, see note below)
  • 1 cup canned black beans, drained and rinsed
  • 1 chipotle pepper in adobo sauce, minced
  • juice of 1/2 lime
  • 2 tablespoons fresh cilantro, chopped
  • Salt, pepper to taste

Eggs:  1-2/person

  • 2-4 poached eggs (see recipe below)

Directions:

  1. For the hash browns: Heat 1 tablespoon of the oil in a cast-iron griddle or in a skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are golden brown, about 12-15 minutes.
  2. Add the black beans, chipotle peppers and season with salt and pepper. Cook for another 2-3 minutes until beans are warmed through. Add lime juice and remove from the pan on a plate.
  3. Heat the remaining oil over medium-high heat. Add the potatoes, season with salt and cook, pressing firmly with a spatula, until the underside is golden brown, about 3-5 minutes. Add the bean mixture and mix it. Transfer the hash to a platter and sprinkle with cilantro. Serve with poached eggs.

Note: I had 2 roasted sweet potatoes from the night before. I made Roasted Sweet Potatoes Hummus and roasted extra potatoes to use in this dish. You can always boil sweet potatoes just for this dish only. If so, bring the water to a boil and cook until nearly tender, 10 to 12 minutes. Drain through a colander and then drain on paper towels.

 

How to poach an egg! From Food network 

Directions:

Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe

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