Name: Sweet potato and black bean hash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 medium sweet potato, diced into 1/2-inch pieces; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 red bell pepper, diced; 1/2 cup canned black beans, drained and rinsed; 3/4 tsp chili powder; 1/4 tsp garlic powder; 2 large eggs; 3 large egg whites; 1 green onions, thinly sliced

Nutrition

Per serving

487 calories

Protein: 32g; 27% of calories
Carbs: 53g; 44% of calories
Fat: 16g; 30% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potatoes with half the olive oil, half the salt, and the black pepper. Spread them in a single layer and roast for 15 to 20 minutes until starting to brown.
Add the bell peppers, black beans, chili powder, and garlic powder to the sheet pan. Toss to combine with the potatoes and roast for 10 minutes more until the potatoes are tender and the peppers are softened.
While the hash finishes roasting, heat the remaining olive oil in a nonstick skillet over medium heat. Whisk the egg whites together in a small bowl, then pour into the pan to form a base. Crack the whole eggs on top and season with the remaining salt. Cook for 3 to 4 minutes until the whites are set and the yolks are still soft. Done when the whites are set and the yolks are still soft.
Transfer the sweet potato and bean hash to a plate. Top with the fried eggs and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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