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Southwest Sweet Potato Hash
A healthier sweet potato hash recipe, this dish features pan-fried sweet potatoes, bacon, and black beans, all seasoned with southwest spices The tender oven-poached eggs on top make this a complete one-pan meal!
5
from 1 vote
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Course:
Family Breakfast Recipes
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
servings
Calories:
617
kcal
Author:
Jenni - The Gingered Whisk
Ingredients
1
tsp
salt
1
tsp
pepper
1
tsp
chili powder
1
tsp
ground cumin
½
tsp
dried chipotle chili flakes
2
medium sweet potatoes
peeled and cut into 1/2" cubes
2
TBSP
olive oil
½
lb
of bacon
1
large onion
diced
15
ounces
black beans
4
eggs
2
green onions
chopped
Instructions
Preheat oven to 400F.
In a small bowl, mix together the salt, pepper, chili powder, cumin, and chipotle flakes. Set aside.
In a large bowl, toss together the sweet potatoes with the olive oil and half of the seasoning mixture.
Spread on a rimmed baking sheet and bake for 10 minutes, until just beginning to soften.
Remove the sweet potatoes from the oven, set aside, and leave the oven on.
In a large ovenproof skillet over medium heat, cook the bacon until crispy.
Remove the bacon, crumble, and set aside, reserving the bacon grease in the skillet.
Add the onion to the pan and sauté for about 5 minutes.
Add in the sweet potatoes and remaining spice mixture and sauté 3 minutes.
Add the black beans and 3/4 of the bacon crumbles and cook until just warmed through.
Make 4 wells into the hash and crack an egg into each one.
Place the skillet into the oven and cook until the egg whites are cooked but the yolks are still a little runny (about 5-7 minutes).
Remove the skillet from the oven and garnish with the remaining bacon and green onions.
Serve immediately and Enjoy!
Nutrition
Serving:
1
g
|
Calories:
617
kcal
|
Carbohydrates:
45
g
|
Protein:
37
g
|
Fat:
32
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
21
g
|
Cholesterol:
242
mg
|
Sodium:
1651
mg
|
Fiber:
12
g
|
Sugar:
7
g