Mexican Sweet Potato Skillet Hash

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2 servings
This Mexican twist on sweet potato skillet hash is everything you want for a full breakfast!

Skillet hash dishes are among my favorite breakfast and brunch options. There's the cast-iron skillet, solid and sturdy and still cooking your eggs as it's served. It has all my favorite breakfast foods, mixed together to guarantee a tasty bite with every dip of my fork. And there's the fact that it's a pretty easy morning meal to make at home! But this particular skillet hash comes with a personal story.

Four years ago, I changed my lifestyle and became a vegetarian. When I made this decision, I also knew that I had to study and learn about all the foods that we must acquire daily to have a balanced diet. As a result, I'm always researching and creating new recipes that have a high nutritional value, and this Mexican sweet potato skillet hash was one of my favorite creations. I always try to combine vegetables with grains or legumes, and in this case I used sweet potato and black beans as my star ingredients. Sweet potatoes have numerous beneficial properties for the body, and I recommend eating at least one sweet potato a week. Black beans give you more than seven grams of protein for every half cup, and are also an excellent source of fiber. Eggs are one of my favorite foods, as they also enrich my diet with plenty of protein. One egg contains six grams of protein, and contributes nine of the essential amino acids for the body.

Of course, all these healthy foods also have to taste great! Fortunately, this hash is made with a blend of spices (chili powder, cumin and paprika) that gives the dish plenty of flavor and aroma. Top it off with crema Mexicana, cilantro and avocado, and breakfast or brunch is served. Also, this one-pot meal cuts down on your cleanup time after, so you can enjoy an active day powered by a healthy start!

¡Buen provecho!


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  1. In a medium skillet heat canola oil to medium-high heat. Cook the potatoes for about 15 minutes until brown and tender, stirring occasionally.
  2. Reduce heat to medium-low. Add the onions, black beans, cumin, chili powder, salt and paprika. Sauté for 5 minutes more, or until the onion is soft.
  3. Once the potatoes are ready, make a little hole in the hash and crack in the eggs. Cover and cook another 4-5 minutes.
  4. Top with cilantro, crema Mexicana and sliced avocado, and enjoy!
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