Sweet Potato and Black Bean Hash

Instructions

1. 1

   Sauté Aromatics and Bloom Spices

   • Heat olive oil in a large 12-inch cast-iron or non-stick skillet over medium-high heat.
   • Add the chopped onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly browned.
   • Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
2. 2

   Brown and Cook Sweet Potatoes

   • Add the diced sweet potatoes, salt, and black pepper to the skillet. Stir well to coat the potatoes in the spices.
   • Spread the potatoes in an even layer and cook for 5-6 minutes, stirring only once or twice, to allow them to develop a slight crust.
   • Pour in the vegetable broth. Bring to a simmer, then reduce heat to medium-low, cover the skillet, and cook for 10-12 minutes, or until the sweet potatoes are fork-tender.
3. 3

   Incorporate Beans and Finish

   • Uncover the skillet. Add the rinsed and drained black beans and stir gently to combine.
   • Continue to cook, uncovered, for 2-3 minutes, allowing any excess liquid to evaporate and the beans to heat through.
   • Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro.
4. 4

   Cook Eggs (Optional)

   • If adding eggs, use the back of a spoon to create four small wells in the hash.
   • Carefully crack one egg into each well.
   • Return the skillet to low heat, cover, and cook for 3-5 minutes, or until the egg whites are set and the yolks have reached your desired doneness.
5. 5

   Serve

   • Serve the hash immediately, garnished with extra cilantro. It pairs wonderfully with sliced avocado, cotija cheese, salsa, or a dollop of sour cream or Greek yogurt.