SWEET POTATO BLACK BEAN HASH RECIPE - (4.7/5)
Provided by rossboys
Number Of Ingredients 9
Steps:
- Heat olive oil on medium heat in a large pan. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin and stir. Cook for 10 minutes, occasionally stirring. Add spinach and cook for an additional five minutes. Lastly, add the black beans and stir until all ingredients are well-blended. Serve up with eggs and avocado or on its own. Enjoy!
SWEET POTATO HASH
Provided by Patrick and Gina Neely : Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
- Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.
SHEET PAN BLACK BEAN, SWEET POTATO, & KALE BREAKFAST HASH
An easy, hearty breakfast that cooks up on a sheet pan (and makes perfect leftovers for later in the week)!
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees Fahrenheit and pull out a large rimmed sheet pan.
- Place the cubed sweet potato on the sheet pan and drizzle the olive oil over the top. Sprinkle the onion powder, garlic powder, cumin, smoked paprika, and 1/2 teaspoon salt over the top. Toss with a wooden spoon or (easier) your hands to distribute the oil and spices. Try to give each piece of sweet potato as much space as possible.
- Bake until tender and beginning to brown, 15-20 minutes, tossing once halfway through. Remove from oven and add the beans and kale to the pan. Toss with a wooden spoon to mix everything together. Place in oven for another 5 minutes until the beans are warmed through and the kale has wilted.
- Remove from oven. Taste and add additional salt and pepper if desired. Serve with avocado, salsa, and/or a poached egg if desired.
LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR
To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese melts and sizzles. Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.
Provided by Sarah Jampel
Categories vegetables, main course, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
- Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
- Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 4 grams, TransFat 0 grams
SWEET POTATO BLACK BEAN HASH RECIPE BY TASTY
Here's what you need: olive oil, sweet potato, yellow onion, red bell pepper, salt, pepper, paprika, cumin, spinach, black beans
Provided by Tasty
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil on medium heat in a 4-quart chicken fryer. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin, and stir. Cook for 10 minutes, occasionally stirring.
- Add spinach and cook for an additional five minutes.
- Lastly, add the black beans and stir until all ingredients are well-blended.
- Serve with toppings of your choice. We topped our hash with an egg and avocado slices.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 12 grams, Protein 9 grams, Sugar 11 grams
SWEET POTATO, CORN & BLACK BEAN HASH
An easy vegetarian hash that came from Eating Well.com. DH likes to roll it up in a tortilla with a dollop of sour cream and a sprinkling of cheddar cheese.
Provided by Debbwl
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large cast-iron skillet over medium-high heat.
- Add onions and sauté until browned in spots, 3 to 5 minutes.
- Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
- Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
- Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
- Stir in corn and black beans and cook until heated through.
- Stir in cilantro and season with salt and pepper.
- Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.
Nutrition Facts : Calories 492.1, Fat 7.4, SaturatedFat 0.8, Sodium 638.8, Carbohydrate 94.5, Fiber 21.5, Sugar 8.4, Protein 21
POTATO AND BLACK BEAN HASH
Steps:
- Chop whole onion in food processor; squeeze out and discard excess liquid.
- Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
- Saute onion until it begins to soften.
- Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
- Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
- Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
- Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
- Wash, dry and chop chives.
- Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 5 grams, Carbohydrate 99 grams, Fat 9 grams, Fiber 27 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 886 milligrams, Sugar 18 grams
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