Sweet Potato Breakfast Hash with Leeks and Black Beans
February 16, 2024 • 0 comments
This recipe is one of my new favorites! The original recipe calls for onions and peppers but we left those out and added the leaks instead. Even though this is a breakfast hash, we often make this for dinner. Feel free to add more than 4 eggs if you're wanting more leftovers. Enjoy this healthy and nutritious recipe!
Ingredients
- (2 medium-large) Sweet Potatoes
- (2 TBSP) Olive Oil
- (1 tsp) Cumin
- (2-3 cloves) Garlic Cloves
- (1/2 tsp) sea salt
- (1/2 tsp) Pepper
- (1/2 tsp) Smoked Paprika
- (4) Dozen Eggs (Pasture Raised)
- (1/3 cup) Fresh Cilantro
- (1 stalk chopped) Leek Stalk
- (1 can drained) Black Beans
Directions
- Peel & Chop the sweet potatoes into small cubes.
- Heat olive oil over medium high heat in a large skillet.
- Add in the sweet potatoes, cumin, garlic, smoked paprika, salt and pepper. Toss to combine. Heat the sweet potatoes for about 10 minutes, stirring regularly, until the sweet potatoes begin to brown at the edges and have softened to fork tender.
- Add in the chopped leeks when the sweet potatoes are close to being tender.
- Add in the black beans and toss to combine. Move the sweet potato mixture around to create 4 wells for the eggs. Crack each of the eggs into the wells and cover the pan. Cook until the eggs are cooked to your preference.
- Garnish with fresh cilantro.
- Peel & Chop the sweet potatoes into small cubes.
