Sweet Potato Breakfast Hash: a hearty breakfast or vegetarian dinner topped with perfectly poached eggs!
2 tsp. olive oil
1 cup chopped onion
1 cup chopped sweet bell peppers (any color)
1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. ground smoked paprika
3 1/2 cups peeled, chopped sweet potatoes
1 (15oz.) can black beans, rinsed and drained
4 eggs, poached*
1 tbsp. of vinegar
Heat olive oil in a large skillet (preferably cast iron if you have one) over medium heat. Add onions, peppers, salt, pepper, and paprika and cook for 5-8 minutes or until vegetables have softened.
While vegetables are cooking, add chopped sweet potatoes to a large microwave safe bowl and microwave for 3-5 minutes, or until potatoes have softened considerably but are still firm.
Stir sweet potatoes into the other vegetables in the skillet and cook an additional 2-3 minutes. Stir in black beans and cook until warmed through, an additional 1-2 minutes.
Top hash with a poached or fried egg. Serve with sriracha or hot sauce if desired.
Fill a medium saucepan with water (about 2 inches deep) and bring to a boil.
Meanwhile, carefully crack an egg into a small bowl. Once boiling, add 1 tbsp. of vinegar and reduce heat to maintain an active simmer (little bubbles). Carefully slide egg from bowl into simmering water; swirl egg in water a slotted spoon to help bring egg whites together, then let simmer for 3-5 minutes or until whites are set.
Remove from water with a slotted spoon. Repeat with as many eggs as needed/desired.