Sweet Potato and Black Bean Hash

Prep the Vegetables

1. Peel the sweet potatoes and dice them into uniform 1 cm cubes so they cook through quickly.
2. Finely chop the red onion, dice the red bell pepper, mince the garlic, and drain and rinse the black beans.

Cook the Sweet Potatoes

1. Heat the olive oil in a wide, heavy-bottomed skillet or cast-iron pan over medium heat.
2. Add the sweet potato cubes in an even layer. Cook undisturbed for 4–5 minutes until the bottoms start to turn golden.
3. Stir occasionally and continue cooking for another 6–8 minutes, until the potatoes are tender and crisp at the edges.

Sauté Aromatics and Beans

1. Add the red onion and bell pepper to the pan. Cook for 3–4 minutes until softened.
2. Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, chili flakes (if using), salt, and black pepper. Cook for about 1 minute until fragrant.
3. Gently fold in the black beans and corn. Cook for 2–3 minutes until heated through. Taste and adjust seasoning with extra salt or black pepper if needed.

Finish and Serve

1. Use a wooden spoon to create four small wells in the hash mixture.
2. Crack an egg into each well. Lower the heat, cover the pan with a lid or foil, and let cook for 3–5 minutes until the egg whites are just set and the yolks remain runny (alternatively, fry the eggs separately in a small pan and slide them on top).
3. Remove from the heat. Top with sliced avocado, freshly chopped coriander, and a squeeze of fresh lime juice right before serving hot.