Breakfast for dinner makes me happy. Especially when I have the house to myself and can make whatever I want, blast the radio, dance around the kitchen with the dogs (I know you do this too). When I have those nights to myself I tend to make breakfast for dinner or something that might not be Scott’s favorite.
Now I know he would love this dish (he ate the leftover hash part without eggs and sent me a text about how good it was). But what makes this dish is an over easy egg on top, runny and delicious. Coating the vegetables and making me so happy. Yes I am going on and on about how good runny eggs are but seriously, I love them!
This was my pick for the Secret Recipe Club this month and I went way back in the recipe archives of Jessie’s blog. She is a busy Mom and writer.
This was even better with Slap Ya Mama on it. It’s one of those seasonings where you get introduced by a friend and then become obsessed with it and your husband starts hoarding it because its that good. I highly recommend it.
Sweet Potato and Black Bean Hash with Fried Eggs
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: breakfast
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Ingredients (Serves 2)
- Olive Oil
- 1/2 lb turkey breakfast sausage
- 2 sweet potatoes, peeled and diced
- 1/4 of 1 large red onion, finely diced
- 1 can black beans, drained and rinsed
- 1 zucchini, diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- Salt and pepper
- 1/2 cup chopped flat-leaf parsley
- 1 cup extra-sharp Cheddar
- 1 tablespoon butter
- 4 large eggs
Instructions
Preheat a large nonstick skillet over medium high heat. add the olive oil.
Add sausage chunks and brown for 3 minutes.
Add the sweet potatoes and the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 6-8 minutes.
Add the black beans and zucchini and cook for additional 4-5 minutes.
While the black beans and zucchini are cooking, fry the eggs.
Top the hash with parsley, cheddar and fried eggs. Serve.
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