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Southwest Hash with Adobo-Lime Crema Recipe
Southwest Hash with Adobo-Lime Crema Recipe photo by Taste of Home

Southwest Hash with Adobo-Lime Crema Recipe

Publisher Photo
Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. But here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook.—Brooke Keller, Lexington, Kentucky
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 3 medium sweet potatoes (about 1-1/2 pounds), cubed
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 tablespoon canola oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup canned black beans, rinsed and drained
  • 4 Eggland's Best Eggs
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons lime juice
  • 2 teaspoons adobo sauce
  • 1/2 medium ripe avocado, peeled and sliced, optional
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

1 serving (calculated without avocado) equals 304 calories, 12 g fat (3 g saturated fat), 222 mg cholesterol, 520 mg sodium, 37 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat.

Directions

  1. Preheat oven to 400°. Place sweet potatoes, onion and red pepper in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with seasonings. Toss to coat. Roast 25-30 minutes or until potatoes are tender, adding beans during the last 10 minutes of cooking time.
  2. Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
  3. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
  4. In a small bowl, mix sour cream, lime juice and adobo sauce. Serve sweet potato mixture with egg, sour cream mixture and, if desired, avocado. Sprinkle with cilantro. Yield: 4 servings.
Originally published as Southwest Hash with Adobo-Lime Crema in Simple & Delicious April/May 2014

Nutritional Facts

1 serving (calculated without avocado) equals 304 calories, 12 g fat (3 g saturated fat), 222 mg cholesterol, 520 mg sodium, 37 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat.

Reviews for Southwest Hash with Adobo-Lime Crema

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   (2)
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MY REVIEW
Reviewed Jul. 7, 2014

This recipe is delicious! I love the smoky mix of paprika and chipotle. Sweet potatoes give it a nice sweetness without being over powering. Will be making this again!

MY REVIEW
Reviewed Mar. 30, 2014

Been looking for more recipes using chipotle. This is a great recipe. I loved the pulled pork tip and any time I make this I add the pork. This is great using regular potatoes too.

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