Southwest Sweet Potato Breakfast Hash with Avocado

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 2 large (about 1 1/2 lb) sweet potatoes, peeled and diced 1/2-inch
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 (15 oz) can canned black beans, rinsed and drained
• 4 large eggs
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges
• optional hot sauce

Instructions

1. 1Preheat the oven to 425°F. On a large rimmed baking sheet toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and black pepper until evenly coated. Spread in a single layer.
2. 2Roast the sweet potatoes for 18 minutes, then flip with a spatula. Add the diced red onion, bell pepper, and jalapeño to the sheet, drizzle with the remaining oil, and toss gently. Return to the oven for another 12 to 15 minutes until the potatoes are caramelized at the edges and tender.
3. 3Remove the sheet from the oven. Scatter the drained black beans over the hot vegetables and toss so the beans warm through from residual heat. Taste and add the remaining salt if needed.
4. 4While the hash finishes, cook the eggs: heat a nonstick skillet over medium heat with a light film of oil or butter. Crack in the eggs and cook sunny-side up or over-easy until whites are set and yolks remain runny, 3 to 4 minutes. Season lightly with salt and pepper.
5. 5Divide the sweet potato hash among four bowls. Top each portion with one fried egg and several slices of avocado.
6. 6Sprinkle generously with chopped cilantro and serve with lime wedges for squeezing over the top. Add hot sauce at the table if you like extra heat.
7. 7For make-ahead, roast the hash up to 3 days ahead and reheat in a skillet or 375°F oven until hot, then add freshly cooked eggs and avocado just before serving.