Mexican Sweet Potato and Black Bean Hash with Fried Eggs

Ingredients

• 2 medium Sweet Potatoes
• 1 can Black Beans
• 1 Red Bell Pepper
• 1/2 Red Onion
• 1/2 cup Corn Kernels
• 4 Large Eggs
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoon Smoked Paprika
• 1 Avocado
• 1/4 cup Cilantro
• 2 tablespoons Olive Oil
• to taste Salt
• to taste Pepper

Instructions

1. 1Prepare the vegetables: Peel and cut the 2 medium sweet potatoes into 1/2-inch cubes. Cut the 1 red bell pepper into 1/2-inch pieces. Peel and dice the 1/2 red onion into 1/2-inch pieces.
2. 2Cook the hash base: Heat the 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat, about 375°F (190°C). Add the cubed sweet potatoes, red bell pepper pieces, and diced red onion. Cook, stirring occasionally, for 15-20 minutes, or until the sweet potatoes are fork-tender and lightly browned.
3. 3Add spices and flavor: Stir in the 1 tablespoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Incorporate beans and corn: Add the 1 can of black beans (drained and rinsed) and the 1/2 cup of corn kernels to the skillet. Stir everything together and cook for another 5 minutes, allowing the beans and corn to heat through.
5. 5Season the hash: Season the hash mixture with salt and pepper to your taste. Stir well to combine.
6. 6Fry the eggs: While the hash is finishing, heat a separate non-stick skillet over medium heat, about 350°F (175°C). Crack the 4 large eggs into the skillet and fry them to your desired doneness, about 2-4 minutes for sunny-side up or until the whites are set and the yolks are cooked to your preference.
7. 7Prepare the toppings: Slice the 1 avocado. Finely chop the 1/4 cup of cilantro.
8. 8Assemble and serve: Divide the sweet potato and black bean hash among 4 plates. Top each serving with one fried egg, a few slices of the avocado, and a sprinkle of the chopped cilantro. Serve immediately.

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