When I think of the word “hash” I hearken back to pink stuff that came out of a can with teeny tiny cubes of what I think were potatoes that my mother used to serve with eggs. Yeah…this isn’t that.
I love sweet potatoes. They’re delicious all by themselves. But they are also fantastic as a base for this delicious breakfast dish (that actually could be served at any time of day.)
I also have a bit of a problem when it comes to black beans. We buy cans of black beans by the case (yes I know I could do it with dry beans in my crockpot, but I haven’t gotten myself together enough to do that and properly store them.) I love that they are an amazing protein source that all of my kids will eat and be happy about it.
So it was a natural thing to bring sweet potatoes and black beans together for this dish. Then in keeping with my desire to add as many veggies to each dish as possible I threw some more in. The result was an absolutely beautiful (and totally delicious) hash that I think you’ll love. Enjoy!
Sweet Potato Black Bean Hash
- 1-2 Tbsp coconut oil
- 1/2 green bell pepper, chopped
- 1/4 onion, chopped
- 1 baked sweet potato, peeled and cubed
- 1 cup black beans, drained and rinsed
- 1/2 cup torn baby spinach leaves
- 1 Tbsp pepitas (shelled pumpkin seeds)
Here’s What To Do:
- Melt the coconut oil over medium heat in a large frying pan.
- Add the chopped onion and bell pepper. Cook and stir over medium heat for about 5 minutes, or until fairly soft.
- Add the cubed sweet potato to the pan, and cook 2 minutes.
- Add the black beans to the pan, and cook 2 minutes more.
- Turn off the heat, and add the spinach leaves. Stir until JUST wilted.
- Place on plate, and sprinkle with pepitas.
- If desired, top with a fried egg.