One Review
You must be logged in to post a review.
Shawna C on 4.19.2015
Made this sans eggs and sour cream for a vegan friend and it was a big hit with her, myself, and my kids.
Mexican Sweet Potato Hash with Black Beans and Spinach
x
Print Options
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.
More Recipes from Phoebe Lapine
Related Recipes
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.