Southwestern Sweet Potato Hash With Eggs Recipes

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SOUTHWESTERN SWEET POTATO AND EGG HASH



Southwestern Sweet Potato and Egg Hash image

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

3/4 cup (1/2-in.) diced peeled sweet potato
2 teaspoons water
1 1/2 teaspoons olive oil, divided
2/3 cup chopped red bell pepper
1/4 teaspoon chili powder
1/8 teaspoon kosher salt
1/8 teaspoon ground cumin
1/4 cup unsalted canned black beans, rinsed and drained
1 large egg
2 tablespoons Green Goddess Avocado Sauce
1 tablespoon chopped fresh cilantro

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 HASH WITH EGGS



Southwestern Hash with Eggs image

Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. -Barbara Beasley, Beaumont, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 pounds pork steak, cubed
1 teaspoon vegetable oil
1 large potato, peeled and cubed
1 medium onion, chopped
1 garlic clove, minced
1/2 cup chopped green pepper
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 beef bouillon cube
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 eggs
3/4 cup shredded cheddar cheese
4 corn tortillas (6 inches), warmed

Steps:

  • In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.

Nutrition Facts : Calories 520 calories, Fat 23g fat (10g saturated fat), Cholesterol 335mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 49g protein.

SOUTHWESTERN PORK SAUSAGE AND SWEET POTATO HASH



Southwestern Pork Sausage and Sweet Potato Hash image

The challenge: Come up with a pork-based recipe-in one hour, max. This one comes from Allrecipes Allstars Carrie Caldwell, Janet Henderson, and Stella Torino.

Provided by Allrecipes Allstars

Categories     Breakfast and Brunch     Meat and Seafood     Sausage

Time 1h

Yield 4

Number Of Ingredients 17

1 poblano pepper
1 pound bulk pork sausage
2 tablespoons butter, divided
1 tablespoon vegetable oil
3 bell peppers, diced
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 cup diced onion
¾ teaspoon chili powder
¾ teaspoon ground cumin
½ teaspoon red pepper flakes
2 cloves garlic, minced
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
4 eggs
¼ cup salsa
¼ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Halve poblano lengthwise; remove seeds and membranes. Put cut sides down on the prepared baking sheet; roast until skins are charred, about 20 minutes. Wrap foil around pepper halves and let stand until cool enough to handle, 20 to 30 minutes.
  • Meanwhile, brown sausage in a large skillet over medium heat, stirring to break up lumps, about 5 minutes. Transfer to a plate; drain grease.
  • Return the skillet to medium heat; melt 1 tablespoon butter with the oil. Stir in bell peppers, sweet potato, onion, chili powder, cumin, red pepper flakes, and garlic. Cook, stirring occasionally, until vegetables are tender and starting to brown, 20 to 25 minutes.
  • Peel and chop the poblano; add to the skillet, along with sausage, and 1/4 teaspoon each salt and black pepper. Cook until heated through, 1 to 2 minutes. Transfer to a serving platter and keep warm.
  • Rinse the skillet, return to heat, and melt remaining 1 tablespoon butter. Crack eggs into the skillet; sprinkle with remaining 1/4 teaspoon each salt and black pepper. Reduce heat to low and cook until whites are completely set and yolks begin to thicken, 3 to 4 minutes.
  • Top hash with eggs and serve with salsa, cheese, and cilantro.

Nutrition Facts : Calories 608.4 calories, Carbohydrate 35.5 g, Cholesterol 250.2 mg, Fat 40.7 g, Fiber 7.1 g, Protein 26.7 g, SaturatedFat 15.5 g, Sodium 1617.7 mg, Sugar 10 g

SOUTHWESTERN SWEET POTATO HASH WITH EGGS



Southwestern Sweet Potato Hash with Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 slices thick-cut bacon, chopped
1 medium sweet potato (about 1 pound), chopped
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon chili powder
Kosher salt and freshly ground pepper
1 11- to 12-ounce Southwest-style chopped salad kit
2 tablespoons sour cream
Grated zest of 1 lime, plus 1 tablespoon lime juice
4 large eggs
1/4 cup shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro
Hot sauce, for serving

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.

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