Tuesday, September 18, 2012

Sweet Potato Hash with Poached Eggs and Avocado

Noah was the only one that wasn't crazy about this meal (not surprising). I added a bit too much cayenne to the spice mixture for the sweet potatoes and so our mouths were a bit fiery. Thank goodness for the egg and avocado too help cool things down. If you look close only one egg has Cotija cheese and it's because Todd is the only one in our family that likes (loves) it.

Sweet Potato Hash with Poached Eggs and Avocado
3 sweet potatoes, peeled and cut into a small dice
1 1/2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons chili powder
A pinch of cayenne
Kosher salt
1 can black beans, rinsed and drained
Poached Eggs
Avocado, diced
Cotija cheese or Queso Fresco

Preheat oven to 400 degrees F. Toss the sweet potatoes in the oil, 2 teaspoons cumin and 2 teaspoons chili powder and a good sprinkling of kosher salt. Place on a baking sheet in a single layer and roast for 30-40 minutes. During the last 5 minutes of baking, add the black beans to the pan to heat through. Remove from oven and place sweet potato hash in a serving dish. Top hash with poached eggs, avocado and Cotija or Queso Fresco. Serve immediately.

*Cilantro would be a nice addition.

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