CEiMB: Southwestern Hash

This week's CEiMB, Southwestern Hash, was hosted by It's Melissa's Kitchen.

I love breakfast for dinner so this really appealed to me.  It also claims to be a quick recipe so that it great for during the week.

Before I go any further, I just need to say that yes I can follow a recipe but that I hate buying extra when I already have items that can be easily substituted.  So goes the story of my Southwestern Hash...

The recipe uses red potatoes, green peppers, and fresh tomatoes which I swapped for sweet potatoes, poblano peppers, and canned fire roasted tomatoes.

The result was fantastic!  What a great dinner.  Unfortunately I ate alone tonight because my husband was working.  Once I finished I quickly called him to tell him not to eat.  Dinner was too good to be replaced by carry-out!

Southwestern Hash

inspired by The Food You Crave

2 medium sweet potatoes, peeled, and diced

2 TBS of olive oil

2 poblano peppers, diced

1 red onion, diced

2 cloves of garlic, minced

1 tsp of ground cumin

1 tsp of dried oregano

1/2 tsp of chipotle chile powder

1 14oz can of black beans, rinsed

1 14oz can of fire roasted diced tomatoes (Muir Glen), drained slightly

1/2 tsp of salt

4 eggs, cooked individually over easy or poached

1 TBS of fresh cilantro, chopped

Par-boil the sweet potatoes in salted boiling water, drain, and set aside.  Heat the oil in a large skillet over medium heat.  Add the peppers, onions, and salt, cook until tender.  Add the sweet potatoes, garlic, chile powder cumin, and oregano, cook for 2 more minutes  Add the beans and tomatoes.  Simmer for 5 minutes. While this is simmering, cook your eggs.  To serve top each bowl of hash with an egg and some of the fresh cilantro.

Make this recipe.  Try my changes.  Cook your egg over-easy and let the yolk ooze all over.  Enjoy!