southwest hash


  • 3 sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 Tbsp. canola oil
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 3/4 tsp. ground chipotle pepper
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 (15 oz.) can black beans, rinsed and drained
  • 2 cups water
  • 1 tsp. white vinegar
  • 4 eggs
  • 1/2 cup plain Greek yogurt
  • 2 Tbsp. lime juice
  • 2 tsp. adobo sauce
  • 1/2 avocado, peeled and sliced
  • 2 Tbsp. fresh cilantro

Preheat oven to 400°.

Place sweet potatoes, onion and red pepper in a baking pan coated with nonstick cooking spray. Drizzle with oil and sprinkle with garlic powder, paprika, chipotle pepper, salt and pepper. Toss to coat. Roast for 25 to 30 minutes or until potatoes are tender, adding beans during the last 10 minutes of cooking time.

In a large skillet bring water and vinegar to a boil. Adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; carefully slip egg into water. Cook uncovered for 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Using a slotted spoon, lift eggs out of water.

In a small bowl mix yogurt, lime juice and adobo sauce. Serve sweet potato mixture with egg, sour cream mixture and avocado. Sprinkle with cilantro.