YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Sweet Potato Hash with Crispy Bacon, Black Beans, and Poached Eggs
Savor a hearty, balanced dish featuring tender roasted sweet potato cubes tossed with black beans, crispy bacon, and perfectly poached eggs. This vibrant hash offers a satisfying crunch, a burst of savory flavor, and a nutritional boost to power your day.
INGREDIENTS
1 medium Sweet Potato (~114g)
2 slices Bacon
3 large Eggs
1/2 cup Black Beans (rinsed and drained, ~86g)
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C).
Peel (if preferred) and dice the sweet potato into 1/2-inch cubes. Toss them in a bowl with olive oil, a pinch of salt, and pepper.
Spread the sweet potato cubes evenly on a sheet pan. Roast in the oven for 20-25 minutes, stirring halfway through, until they are tender and lightly browned.
While the sweet potatoes roast, place the bacon slices on a separate sheet pan and bake in the same oven for about 12-15 minutes or until crispy. Once done, crumble the bacon into bite-sized pieces.
In the last 5 minutes of the sweet potato roasting time, gently toss in the black beans to warm through.
Meanwhile, bring a small pot of water to a gentle simmer and add a small splash of vinegar (optional) to help the eggs coagulate. Crack each egg into a small bowl and carefully slide them into the water. Poach the eggs for about 3-4 minutes for a soft yolk, or longer to your desired consistency.
Assemble the dish by spooning the roasted sweet potato and black bean hash onto a plate, topping it with crumbled crispy bacon, and finally, gently placing the poached eggs on top.
Season with additional salt and pepper to taste if needed, and serve immediately.