Black Bean & Sweet Potato Hash

Thank goodness for weekends, amiright?

In an ideal world, all weekends would consist of three days, with beautiful weather the entire time. Or maybe two days of great weather and one shitty day, so that we can be productive and not feel bad about being inside all day.

…or so that we can recover from a hangover from the comfort of our couch. #netflixandchill

Whatever your reason for the ‘third day’, I’m sure everyone is in agreement — weekends should be longer.

In my opinion, one of the best parts of a weekend is breakfast — or brunch, depending how late you were out the night before. After a long work week full of take out breakfast sandwiches or a bowl of cereal shoveled into your pie hole before rushing off to the office, there’s nothing better than sitting down to enjoy a slow, warm breakfast. Piping hot mugs of coffee (or matcha), eggs & bacon and tall stacks of chocolate chip pancakes — this has always been my favorite part of the weekend.

When Peter and I lived at my parent’s house, breakfast was a three-ring circus slightly chaotic, to say the least. Five people (and a dog) dashing around the kitchen at the same time, sometimes making five different meals. The sink full of dishes and the stovetop in serious need of a deep clean, we’d sit for hours eating and chatting, having serious life discussions or just laughing and giving each other a hard time. I can’t count the number of times we had impromptu “family meetings” around the kitchen table, solving problems together (and sometimes just plain ol’ arguing).

Some of my favorite memories as an adult are from those weekend breakfasts around that kitchen table!

Peter and I still take breakfast very seriously, even though now it’s just the two of us. Typically I’ll make one meal for us both — though I’ve known to make two completely separate dishes (and beverages!), depending on what we’re in the mood for — and how much time we have.

This black bean and sweet potato hash has been on repeat in the Bartash household for the last few months. My love for sweet potatoes runs deep, both for breakfast and for dinner. This hash is the perfect dish for literally any meal — weekend brunch, lunch leftovers or even breakfast for dinner. Chock full of veggies, you can whip it up in 45 minutes or so — and chances are you have most of the ingredients on hand already. Sweet potatoes, peppers, onions, black beans and avocado — all the protein, (good) fat and fiber you need for a well balance meal.

And it’s also pretty damn delicious, if I do say so myself.

Black Bean & Sweet Potato Hash

 

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Prep Time

35 mins

Cook Time

10 mins

Total Time

45 mins

 

Author: Talia

Yield: 4 servings

Ingredients

• 2 large sweet potatoes
• 1 onion
• 1 red pepper
• 2-3 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• salt & freshly ground pepper, to taste
• ½ cup black beans
• 3 or 4 large eggs
• 1 avocado, diced
• 1 scallion, chopped
• fresh cilantro

Instructions

1. Preheat oven to 400 degrees F. Wash and cube the sweet potatoes -- remember that the smaller the cubes, the shorter the cooking time. Slice the onion and dice the pepper.
2. Heat a tablespoon of olive oil in a large, oven-safe skillet over medium heat -- preferably ceramic or non-stick, which will keep the potatoes from getting burnt to the bottom of the pan. Add the onion and pepper, and cook for 2-3 minutes or until soft.
3. Add another tablespoon of olive oil along with the sweet potatoes and cover. Cook on medium-high for 20-25 minutes or until sweet potatoes are tender, stirring often.
4. Remove from the heat and stir in black beans. Add all spices, including salt and pepper (to taste), mixing well.
5. Make a well for each egg, and crack each one into the well (carefully, as not to break the yolk). Bake for 7-10 minutes or until eggs are cooked to your preferred level of done-ness.
6. Remove from oven and top with diced avocado, sliced scallions and freshly chopped cilantro.

Notes / Variations

Peppers of any color can be used, but I prefer red, orange or yellow for a little sweetness.

I typically bake the hash for 7 minutes, until the eggs are cooked but the yolks still runny. Bake longer to ensure the yolk is cooked through -- or break your yolks with a fork or knife a couple of minutes into baking.

Recipe adapted from: Pumpkin & Peanut Butter | Black Bean & Avocado Egg Hash

Nutrition Information

Serving Size: 1 serving Calories: 447 Fat: 26.1g Saturated Fat: 5.2g Carbohydrates: 43.7g Sugar: 7.9g Sodium: 264mg Fiber: 11.6g Protein: 15.2g

3.5.3229

I don’t know about you, but I HATE washing and cutting fresh herbs; it’s number two on the list of my least favorite cooking tasks (right behind washing and drying lettuce). But there’s nothing better than fresh herbs in your meal, right?! It’s so frustrating, because you basically need to prepare double what’s needed for the recipe, since half of said herbs will inevitably get stuck to your fingers, the knife AND the cutting board and never actually make it into the meal.

UGH.

Never fear… herb scissors to the rescue! They are just like regular scissors, except with 5 blades on each side — a couple of snips and you have perfectly chopped basil, cilantro, chives, parsley, dill, etc. It’s life changing, you guys.

I suggest you mosey on over to Amazon and order yourself a pair of herb scissors, ASAP. If you have Prime, they’ll arrive before the weekend — giving you plenty of time to gather all the ingredients needed to make this black bean & sweet potato hash. Bon appétit!