SOUTHWESTERN SWEET POTATO AND EGG HASH
Hashes are a great way to incorporate vegetables into the first meal of the day. Here we've added a Southwestern spin with chili powder and cumin. Give the potatoes a head start by microwaving them until just shy of tender, then finish them off in the skillet for that coveted crispy texture. Use the leftover black beans to boost protein and fiber in salads, soups, or grain bowls.
Provided by Cooking Light
Time 30m
Yield Serves 1 (serving size: about 2 cups)
Number Of Ingredients 11
Steps:
- Place potatoes and 2 teaspoons water in a microwave-safe dish; cover with plastic wrap. Microwave at high until tender, about 4 minutes. Place potatoes on a paper towel-lined plate. Let stand 5 minutes.
- Heat 1 teaspoon oil in a cast-iron skillet over medium-high. Add potatoes, bell pepper, chili powder, salt, and cumin; cook until potatoes are crisp, 6 to 8 minutes. Stir in black beans; transfer to a plate.
- Reduce heat to medium. Add remaining 1/2 teaspoon oil to pan. Crack egg into pan; cook until whites are set, 3 to 4 minutes. Place egg on potato mixture. Top with Green Goddess Sauce and cilantro.
Nutrition Facts : Calories 397, Carbohydrate 38 g, Fat 21 g, Fiber 10 g, Protein 13 g, SaturatedFat 4 g, Sodium 563 mg, Sugar 9 g
SOUTHWESTERN SWEET POTATO HASH WITH EGGS
Provided by Food Network Kitchen
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚ F. Put the bacon on a 9-by-13-inch rimmed baking sheet or baking dish and bake until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon, leaving the drippings on the baking sheet. Add the sweet potato, red onion and bell pepper to the baking sheet and season with the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss well to coat. Bake until the vegetables are tender and browned, about 18 minutes.
- Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
- Stir the lime zest into the vegetables on the baking sheet and make 4 wells in the mixture; crack 1 egg into each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with the Mexican cheese blend and the shredded cheese from the salad kit. Continue to bake until the cheese melts, 2 more minutes.
- Sprinkle the salad over the hash and drizzle with the dressing mixture. Top with the tortilla strips from the salad kit and the bacon and cilantro. Serve with hot sauce.
SWEET POTATO ASPARAGUS HASH WITH FRIED EGGS
Steps:
- Preheat the oven to 425 degrees F.
- Toss the sweet potatoes in a bowl with the paprika, 1 1/2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking pan in a single layer and bake, stirring once or twice, until tender and golden in spots, about 15 minutes.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, about 15 minutes. Add the garlic and cook, stirring, 1 minute. Increase the heat to medium high and add the asparagus. Cook, stirring often, until the vegetables are tender, about 3 minutes. Stir in the roasted sweet potatoes and sage and season with salt and pepper. Transfer the hash to a bowl, cover and keep warm.
- Add the remaining 1/2 tablespoon oil to the skillet and heat. Crack the eggs into the skillet and fry the eggs as desired. Divide the hash among plates and top with the fried eggs. Serve with hot sauce.
Nutrition Facts : Calories 342, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 372 milligrams, Sodium 335 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 17 grams, Sugar 9 grams
SWEET POTATO HASH WITH FRIED EGGS
Steps:
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
- Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.
SWEET POTATO HASH, EGGS & SMASHED AVO
This simple quick-fix supper is a great way to use your spiralizer. Sweet potato, avocado, a runny egg and a drizzle of spicy sriracha make a delectable dinner
Provided by Sophie Godwin - Cookery writer
Categories Brunch, Dinner, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.
- Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.
- Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.
Nutrition Facts : Calories 558 calories, Fat 32 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 21 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium
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