Tex-Mex Breakfast Hash
Start your day with this vibrant Tex-Mex Breakfast Hash, packed with sweet potatoes, black beans, and eggs for a nutritious start!
Servings: 4 servings
Ingredients
- 1 tablespoon extra virgin olive oil for sautéing
- 1 yellow onion chopped
- 2 large sweet potatoes diced into 1/2" cubes
- 1 red bell pepper diced
- 15 ounces black beans canned, drained, and rinsed
- 4 large eggs
- 1/4 cup shredded cheese
- 1/2 cup salsa
- 1 avocado sliced
Instructions
- Start by washing and peeling the sweet potatoes. Dice them into 1/2-inch cubes for even cooking. Chop the yellow onion and red bell pepper, and rinse the black beans thoroughly.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. Then, add the diced sweet potatoes and red bell pepper. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender.
- Stir in the drained black beans, mixing everything together. Allow the mixture to cook for an additional 5 minutes, letting the flavors meld.
- Make four small wells in the hash mixture and crack an egg into each well. Cover the skillet with a lid and let the eggs cook for 5-7 minutes, or until the whites are set and the yolks are still runny.
- Once the eggs are cooked to your liking, sprinkle the shredded cheese over the top and drizzle with salsa. Cover the skillet again for a couple of minutes until the cheese melts.
- Remove the skillet from heat, and serve the Tex-Mex Breakfast Hash hot. Top with slices of avocado for a creamy finish and an extra touch of flavor.
Equipment
- Large skillet or frying pan
- Spatula
- Cutting board and knife
- Measuring cups and spoons
Notes
- Customize with different vegetables like zucchini or spinach.
- For a spicier kick, add diced jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.