with leftover sweet potatoes / pinto beans / avocados / eggs
Potato hash topped with fried eggs is a classic diner dish. This one made with sweet potatoes is hearty enough for dinner with the addition of Mexican-inspired spices, beans and extra vegetables. This version is even faster to prepare than when it was first introduced to our meal plan service in June 2016, thanks to the use of leftover roasted sweet potatoes from Monday.
- Bell peppers, red - 1/2 , diced
- Onions, medium - 1/2 , chopped
- Green onions - 3 stalks , chopped, white and green parts separate
- Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
- Avocado - 1 , sliced
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Paprika, smoked - 1 tsp
- Coriander, dried - 1/2 tsp
- Leftover roasted sweet potatoes (from Monday) - 1 1/2 lbs
- Limes - 1/2 , juice of
- Eggs - 4
- Hot sauce, for serving (opt) - 2 tsp
Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Green onions - Chop green onions. Add white parts to bell peppers and onions (from prep step 1). Store green parts separate. (Can be done up to 2 days ahead)
Beans / Avocados - Prep as directed.
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Heat a large skillet with the first part of oil over medium-high heat. Add bell peppers, onions, white parts of green onions, paprika and coriander to heated oil. Saute until vegetables are soft, 4 to 5 minutes. Add beans and leftover roasted sweet potatoes to the pan and saute until heated through. Squeeze lime juice over the top and season with some salt and pepper. Transfer hash to a serving plate and wipe out skillet.
Return skillet to heat and add second part of oil. Crack eggs into oil and fry to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides).
Top hash with avocado slices, fried eggs and green parts of green onions. Add hot sauce if you’d like and enjoy!