Description
This Southwest Sweet Potato Hash recipe is a flavorful and hearty dish that combines sweet potatoes, bell peppers, black beans, and corn, seasoned with a blend of spices. It’s a satisfying vegetarian breakfast or brunch option that’s also gluten-free.
Ingredients
Scale
Sweet Potato Hash:
- 2 tablespoons olive oil
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup corn kernels, fresh or frozen
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 green onions, sliced
- Avocado slices and fried eggs for serving (optional)
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium heat.
- Cook sweet potatoes: Add sweet potatoes and cook for 8 to 10 minutes until they begin to soften.
- Add vegetables: Add bell peppers, red onion, and garlic, and cook for another 5 minutes until tender.
- Season: Stir in chili powder, smoked paprika, cumin, cayenne pepper, salt, and black pepper.
- Add beans and corn: Add black beans and corn, cook for 3 to 4 minutes.
- Finish: Remove from heat, stir in cilantro and lime juice. Garnish with green onions. Serve warm as is or with avocado slices and fried eggs.
Notes
- For extra crispiness, let the sweet potatoes cook undisturbed for a few minutes to get browned edges.
- This hash is great for filling breakfast burritos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Breakfast
- Method: Stovetop
- Cuisine: Southwest American
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 11 g
- Protein: 9 g
- Cholesterol: 0 mg
