Friday, March 19, 2010
Quick Meal Friday :: Sweet Potato Hash
Here's a new idea I'm trying for Friday posts: A meal that pulls together quickly. This sweet potato hash was inspired by a recipe in the recent issue of Better Homes and Gardens magazine. But it had to get a little twist. The my-kids-need-to-eat-this-too twist.
Sweet Potato Hash
one large sweet potato
3 tsp olive oil, divided
one small onion, chopped
one red pepper, chopped
one clove of garlic, diced
one 15 oz. can black beans, drained and rinsed
Peel sweet potato and cut into large chunks. Microwave on high, loosely covered, for 5 min or until softened. Meanwhile, warm 1 1/2 tsp oil in skillet over medium heat. (I like to use a nonstick pan because eggs will soon be involved). Saute onion and red pepper until softened, about 3-5 min. When sweet potatoes are cool enough to handle, chop them and add to pan with garlic. Stir occasionally, letting the vegetables brown and crisp slightly. Divide among 4 plates.
Add remaining oil to pan and heat to medium-high. Crack the eggs into the hot pan, two at a time, and fry for 1-2 min. With a spatula, gently break the jelly-like sac around the yolk to release the remaining egg white. Swirl the pan gently to spread the white, and fry for 1-2 min more until the bottoms begin to crisp and turn golden brown on the eggs. Top each plate's hash with a fried egg. Serve with toast.