Today I have for you a very breakfast-like dinner. For me, it’s a wee heavy for breakfast, but it makes for a fabulous dinner. It’ll leave you feeling healthy-full instead of heavy-full. You know what I’m talking about.
Every bite of this meal has plenty of spice and hint of heat, and the egg really helps mellow the dish and balance all the flavors. I always try to keep my food even while I eat so with this meal I made sure to have some breakfast hash and a bit of egg in every bite. I realize that’s pretty weird, but it ensures every last bite is just as good as the first. There is a method to my madness. Go ahead, try it.
It’s been almost 11 months since Steve and I ate meat, but we have found that we don’t miss it one bit because of meals like this breakfast hash. It’s a completely healthy alternative to a meat-heavy dinner. Meat really just weighed us down—figuratively and literally—but this is a meal that filled us up without weighing us down. Flavorful and healthy?! That’s a win-win if you ask me.
I made a few biscuits to go along with this meal and they were delicious. It was my first time using store-bought baking mix, and I was pretty pleased with the results. We decided on semi-homemade biscuits instead of canned to help keep with our healthy theme. Don’t get me wrong, canned biscuits are buttery and luscious, but healthful biscuits have their place too.
Steve assured me that leftovers make for a great breakfast, so if you’re into a hearty breakfast you’ll love having leftovers. Dig in and enjoy!
Yields 6 Servings (more if you’re a dainty eater!)
For the sweet potatoes
3 lbs. sweet potatoes—peeled and cubed
2 tbsp. canola oil
For the hash
1 tbsp. canola oil
3-4 cloves garlic—minced
Baked sweet potatoes cubes (directions above)
3 cups black beans (homemade or canned)
1 (16 oz) bag frozen corn
2-3 tsp. chili powder (I used 3 tsp.)
2 tsp. cumin
¼ tsp. red pepper flakes
¾-1 tsp. salt (personal preference)
1-2 tbsp. water
Eggs (salt and pepper)
For the sweet potatoes
Preheat the oven to 425 degrees. Spray a foil-lined baking sheet with non-stick spray. Toss the diced potatoes with the canola oil. Spread evenly on baking sheet and sprinkle with salt. Bake for 20 minutes. Toss and bake for 20-25 additional minutes, or until soft.
For the hash
Heat canola oil in a large skillet over medium heat. Add the onion and cook until translucent. Add the garlic and cook 1 additional minute. Add the baked sweet potatoes cubes, black beans, corn, chili powder, cumin, red pepper flakes, salt and water and gently stir to combine. Cover and let cook over medium-low heat for 5 minutes—stirring often.
While the hash is heating through, heat a large frying pan over medium heat and spray with non-stick spray. Gently crack 3 eggs into the pan, sprinkle with salt/pepper and let cook for 1-2 minutes. Very gently flip the eggs with a spatula and cook an additional 30 seconds. Repeat until you have the desired amount of eggs. You don’t want runny eggs, but you do still want a runny yolk. I’ve mastered this method over the years—feel free to use your preferred method for over easy eggs.
Spoon some breakfast hash onto a plate and top with an egg or two. Serve immediately.
Note: For the biscuits mentioned in the post, I used 2¼ cup store-bought baking mix and 2/3 cup milk. Mix with metal spoon to combine (the dough is very sticky). Drop biscuits by the spoonful (about ¼ cup each) onto a foil-lined baking sheet sprayed with non-stick spray. Bake at 425 degrees for 8-10 minutes. Yields 6 biscuits.
Slightly adapted from Eat, Live, Run