Southwest Hash with Adobo-Lime Crema

Name: Southwest Hash with Adobo-Lime Crema
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings.
Cuisine: Mexican Breakfast, Mexican Recipes, Mexican Vegetarian Recipes
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 large 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

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. 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

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 large 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

Directions

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.
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, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
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.
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.

Nutrition Facts

1 serving (calculated without avocado): 304 calories, 12g fat (3g saturated fat), 222mg cholesterol, 520mg sodium, 37g carbohydrate (15g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat.

Originally published as Southwest Hash with Eggs and Adobo-Lime Crema in Simple & Delicious April/May 2014

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MrsOwens

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!
randcbruns

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.