Mexican Sweet Potato Hash with Black Beans and Spinach

Prep:

Cook:

Level: Easy

Serves: 4

4

Description

Mexican Sweet Potato Hash with Black Beans and Spinach.

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 pounds Sweet Potatoes, Peeled And Cut Into ½-inch Cubes
  • 1 whole Shallot, Thinly Sliced
  • 15 ounces, weight Black Beans, Rinsed And Drained
  • 1 teaspoon Sea Salt
  • ½ teaspoons Ground Cumin
  • ½ teaspoons Chili Powder
  • 5 ounces, weight Baby Spinach
  • 1 Tablespoon Lime Juice
  • 4  Eggs, Fried, To Serve
  • Sour Cream Or Greek Yogurt For Garnish

Preparation

In a large nonstick skillet, heat olive oil. Cook potatoes over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn flame down if they begin to blacken.

Add shallot, black beans, salt, cumin, and chili powder. Sauté 3 minutes more, until shallot is soft. Carefully fold in spinach and cook until wilted. Drizzle with lime juice.

Serve hash with a fried egg and a dollop of sour cream or Greek yogurt.

Scroll to Top