Southwestern Hash

I love breakfast for dinner..I love breakfast for breakfast too, but there is just something fun about breaking away from the normal dinner fare in favor of something less traditional.

Typically when we do breakfast for dinner, we will do pancakes and eggs. This never disappoints, but I typically struggle with getting some sort of veggie in there. My kids aren’t huge fans of veggies in their eggs and then having to make two batches of eggs gets to be cumbersome. Sorry that was a bit of a side rant, but mamas, you know the struggle!

I came across this sweet potato hash the other day and was stoked to give it a go. I found that I over cooked the eggs, so next time I’ll either fry them separately and then top the hash with them or will try to perfect the cooking of them in the oven so that we can still manage a runny yolk.
What you’ll need:

4 sweet potatoes

3 cloves of garlic

1 can black beans rinsed

2 cups corn (I thawed frozen sweet corn)

1 red bell pepper

3 cups chopped broccoli

1 onion chopped


Chili powder

Salt and pepper to taste

Avocado or other high heat oil

What to do:

•Preheat oven to 400 degrees

•chop potatoes, pepper, onion

•mince garlic or use a press like me

•drain beans

•combine all ingredients EXCEPT for egggs

•Toss to coat with oil and seasoning evenly distribute on parchment lined baking sheets.

•cook for 15 minutes then turn and cook for 15 more minutes or until potatoes are done.

This is where you’ll have to try your luck..either make wells for the eggs and crack them on the parchment paper OR fry them separate to your preferred done-ness and just top the hash with your eggs. (That may be easier and more consistent)
The lovely thing about this recipe is that you can use whatever veggies are in season or that you prefer.

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