Caribbean-Spiced Sweet Potato and Black Bean Hash

A flavorful and nutritious dairy-free breakfast hash featuring sweet potatoes, black beans, and a blend of Caribbean spices. Topped with a fried egg for added protein.

40m4 servings

Contains eggDAIRY-free

320 cal|15g protein|40g carbs|12g fat|8g fiber

Ingredients

2 medium Sweet Potatoes
1 can Black Beans
1/2 medium Onion
1/2 medium Bell Pepper
2 tbsp Coconut Oil
1 tsp Garlic Powder
1/2 tsp Allspice
1/4 tsp Cumin
1/2 tsp Salt
1/4 tsp Black Pepper
4 large Eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Peel the 2 medium sweet potatoes and cut them into 1.27 cm cubes. Dice the 1/2 medium onion and the 1/2 medium bell pepper. Open the 1 can of black beans, pour them into a colander, and rinse them under cold water until the water runs clear, then drain them well.
2Place a 30.48 cm skillet over medium heat. Add the 2 tablespoons of coconut oil and let it melt and heat up for about 1 minute.
3Add the cubed 2 medium sweet potatoes, the diced 1/2 medium onion, and the diced 1/2 medium bell pepper to the hot skillet. Cook, stirring occasionally, for 10 to 12 minutes, or until the sweet potatoes are tender when poked with a fork and the vegetables have softened.
4Add the drained 1 can of black beans, 1 teaspoon of garlic powder, 1/2 teaspoon of allspice, 1/4 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Stir everything together to combine and cook for another 5 minutes, stirring occasionally, until the beans are heated through.
5While the hash is cooking, prepare the 4 large eggs. You can fry them in a separate non-stick skillet over medium heat (around 162.8°C or 163°C) until the whites are set and the yolks are cooked to your preference, about 2-4 minutes per egg.
6Divide the sweet potato and black bean hash among 4 plates. Top each serving with one of the fried 4 large eggs.

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