Makes 5 servings
A sweet potato hash that makes for a hearty breakfast/brunch dish. The sweet potatoes give it a nice color. Black beans, cumin, jalapeno, and cilantro give it a Southwestern flavor.
- 2 onions, chopped
- 2 teaspoons red wine
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 sweet potato, peeled and diced
- 4 teaspoons cumin
- 1/2 teaspoon salt
- 3/4 cup frozen corn
- 15 ounces black beans, drained and rinsed
- fresh-ground black pepper
- fresh cilantro for garnish
Saute the onions in the red wine over medium heat, using a large heavy skillet (a well-seasoned cast-iron skillet is ideal; if you don’t have one, you may want to prepare your skillet with a light spritz of cooking spray). Stir often, cooking for about 5 minutes or until onions are softened. Next add the sweet potato. Stir often, cooking for 3-4 minutes or until the potatoes begin to brown. Add the garlic, jalapeno, cumin, and salt. Stir well and cook for about 30 seconds. Add 3/4 cup water and stir well to scrape any browned bits from bottom of pan. Continue cooking until potatoes are completely tender, about 5 minutes. Add the corn and beans last, and cook until heated through, stirring occasionally. Serve hot, with a garnish of minced cilantro and a bit of freshly-ground pepper.
Sweet Potato Hash
Servings per Recipe: 5Amount per Serving
Calories from Fat:
Total Fat: 3g
Saturated Fat: <1g
Dietary Fiber: 14g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.