Description
Sizzling Tex-Mex sweet potato hash brings southwestern spice and hearty comfort to breakfast tables across North America. Crispy potatoes, smoky peppers, and zesty seasonings combine for a morning meal that energizes and satisfies.
Ingredients
Scale
Primary Ingredients:
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes (0.5 lb/226 g)
- 2 fried or poached eggs
- 1 small avocado, sliced
- ½ cup black beans, drained and rinsed
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ small red onion, diced
Spices and Seasonings:
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 clove garlic, minced
Optional and Garnish Ingredients:
- 1 small jalapeno, finely diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons cotija or feta cheese
- 1 tablespoon hot sauce or salsa
- Lime wedges for serving
Instructions
- Prepare a spacious skillet and warm olive oil over medium heat, creating a sizzling foundation for the sweet potatoes.
- Sprinkle sweet potatoes with a vibrant blend of smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper, coating them thoroughly.
- Gently stir the seasoned sweet potatoes and allow them to transform, cooking for approximately 8-10 minutes until they begin to soften and develop a golden exterior.
- Introduce a colorful medley of red and green bell peppers, red onion, minced garlic, and optional jalapeno to the skillet, creating a dynamic vegetable symphony.
- Continue cooking the vegetable mixture, stirring periodically, for 5-7 minutes until the vegetables become tender and the sweet potatoes achieve a rich, caramelized appearance.
- Incorporate black beans into the hash, stirring gently to distribute them evenly and allow them to warm through for 1-2 minutes.
- If desired, prepare eggs in a separate pan, choosing between frying or poaching to complement the hash with your preferred style of preparation.
- Remove the skillet from heat, allowing the flavors to meld and the dish to settle before serving.
Notes
- Choose firm, fresh sweet potatoes with smooth skin for the best texture and flavor in your hash.
- Dice sweet potatoes into uniform, small cubes to ensure even cooking and crispy edges throughout the dish.
- Adjust spice levels by reducing or increasing chili powder and jalapeno to match your heat preference, making it mild or fiery.
- Transform this recipe into a vegetarian or vegan meal by replacing eggs with scrambled tofu or skipping the protein component entirely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg