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
Serves 4.

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
4 eggs

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.