Minutes Prep time: 30
Minutes Total time: 35
Servings: 4
Difficulty: Intermediate
12 cups water
2 tablespoons vegetable oil
4 cups sweet potatoes, peeled, cut into 1/2-inch cubes
1/2 cup onion, chopped
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 cup Frontera® Gourmet Roasted Habanero Salsa
4 large eggs
1/4 teaspoon fresh cilantro, coarsely chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 77 mg | 8% |
| Carbohydrate | 36 g | 12% |
| Cholesterol | 187 mg | 62% |
| Total Fat | 13 g | 20% |
| Iron | 3 mg | 17% |
| Calories | 310 kcal | 16% |
| Sodium | 670 mg | 28% |
| Protein | 12 g | 24% |
| Saturated Fat | 3 g | 13% |
| Sugars | 8 g | 1% |
| Vitamin C | 25 mg | 42% |
Place water in a large saucepan; water should come up 2-3 inches high on the sides. Bring to a boil on high heat. Once water is boiling, reduce heat to medium and keep at a low simmer (water temperature should be about 180° when measured with a digital thermometer).
Meanwhile, heat oil in a large nonstick skillet over medium heat until hot. Add sweet potatoes and onion; cook 8 to 10 minutes or until potatoes are tender, stirring occasionally. Stir in beans and salsa; heat additional 2 to 3 minutes or until hot. Remove from heat; keep warm.
Gently break eggs, one at a time, into a custard cup or saucer, then holding dish close to surface of the simmering water, slip eggs in. Cook eggs 2 to 3 minutes or until whites are completely set and yolks begin to thicken but are still soft. Do not stir. Once cooked, remove eggs from water with a slotted spoon. Drain in spoon or on paper towels.
Divide hash evenly among 4 bowls; top each with a poached egg. Top eggs with coarsely chopped cilantro; serve.
For best results use very fresh eggs for poaching. They hold their shape better and are less likely to form wispy threads in the water.
Sweet Potato & Black Bean Hash with Roasted Habanero Salsa
