Cheesy Eggy Sweet Potato Black Bean Hash

Cheesy Eggy Sweet Potato Black Bean Hash

The ultimate meal, is when all of the ingredients have melted together & you can get every flavor in 1 bite!

This cheesy eggy sweet potato black bean hash is the most ideal (and easiest to make) brunch. All I want on a lazy morning is warm potatoes, eggs and cheese (lots of cheese). I love making brunch at home, becuase I can put EVERYTHING that I want into it & eat in my PJ’s.

Cheesy Eggy Sweet Potato Black Bean Hash

Serves: 2

  • 2 tbsp olive oil
  • 1 sweet potato - pealed and diced
  • 2 cups bussels sprouts - halved
  • 2 garlic cloves - minced
  • salt and pepper to taste
  • 1 can of rinsed black beans
  • ½ cup pepper jack cheese
  • handful of arugula
  • ½ avocado - sliced
  • 2 tbsp pesto
  • a pinch of sprouts
  • 2 tbsp everything but the bagel seasoning.
  1. In a large pan, heat a few tbsp of olive oil on low. Add the sweet potato and brussels sprouts, and let them cook on low (moving them around occasionally) until the sweet potato has softened.
  2. Add the garlic and salt and pepper to taste. Cook over medium heat until sweet potatoes and brussels start to brown.
  3. Add beans, pepper jack cheese and arugula, then make 3-4 few small holes in the veggie mixture for eggs. Crack the eggs into the holes and cook until the whites have set.
  4. Divide between 2 plates and top with avocado, pesto, sprouts and everything but the bagel seasoning.


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