Recipes

Breakfast and Brunch

Southwest Hash with Adobo-Lime Crema

Ingredients

• 3 medium sweet potatoes (about 1-1/2 pounds), cubed
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 tablespoon canola oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon ground chipotle pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup canned black beans, rinsed and drained
• 4 large eggs
• 1/2 cup reduced-fat sour cream
• 2 tablespoons lime juice
• 2 teaspoons adobo sauce
• 1/2 medium ripe avocado, peeled and sliced, optional
• 2 tablespoons minced fresh cilantro

Description

1. Preheat oven to 400°. Place sweet potatoes, onion and red pepper in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with seasonings. Toss to coat. Roast 25-30 minutes or until potatoes are tender, adding beans during the last 10 minutes of cooking time.
2. Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip each egg into water.
3. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
4. In a small bowl, mix sour cream, lime juice and adobo sauce. Divide sweet potato mixture among 4 bowls; top each with an egg, sour cream mixture and, if desired, avocado. Sprinkle with cilantro.