I don’t know about you guys, but the weekends are my favourite time to cook – because I actually have time.
I mean I always cook, often 3 meals a day and often every day of the week. But, what I love about weekends is that Clint wants to spend more time with Luna (as he’s at work during the week), which gives me a little bit of a baby break and allows me to be more thoughtful with our meals.
Brunch is always a favourite (even though I hate cooking eggs, because I suck at it), because there are so many fun meals you can make for brunch that don’t take a lot of time; like this sweet potato hash.
This hash is soooooo good. Yes it’s that good. You have a great mix of flavours, hitting all the best spots on your palate – sweet, earthy, rich, tangy, salty and even a little spicy (if you want.
YIELD – 4 servings
- 11/2 lbs sweet potato (1 average sweet potato)
- 2 cups crimini mushrooms, sliced
- 1/2 cup black beans, rinsed
- 1/4 cup fresh chopped cilantro
- 1 avocado, sliced
- juice from one lime
- 2 tbsp extra virgin olive oil
- 11/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp seasoning salt
- 1/8 tsp cayenne pepper
- 1/8 tsp pepper
- 4-8 poached eggs (or whatever way you like your eggs)
- 2 tbsp vinegar
- Preheat the oven to 350F.
- Peel and slice your sweet potato into rounds (about 1/4″ thick), then slice those rounds into quarters. Toss in 1 tbsp olive oil and season with salt and pepper.
- Lay on a parchment lined baking sheet and bake at 350F for approximately 45 minutes, until sweet potato is just starting to soften. on the inside and get a little crispy on the outside.
- While the sweet potato is cooking, you can slice your mushrooms, cilantro and avocado, rinse your black beans, and mix together your spices.
- Once the sweet potato is out of the oven, set aside. Heat a large pan on medium heat. One hot add the remaining 1 tbsp of olive oil and sauté the mushrooms and the black beans. Once the mushrooms are starting to soften add the sweet potato and the spices and toss until combined. Turn the heat down to low and continue to sauté, flipping occasionally.
- If you are poaching your eggs grab a medium pot and fill 2/3 full with water, add 2 tbsp vinegar and bring to a boil. Crack your eggs and drop gently into the boiling water one at a time. Let boil for 3-4 minutes for soft poached.
- Turn the heat off in the pan with the sweet potato, add the avocado, cilantro and squeeze the lime into the mix and toss until combined.
- Scoop into a soup bowl, top with poached eggs, season with salt and pepper if desired and serve.
Hope you guys give this sweet potato dish a try! It’s so tasty and totally worth the time it takes to cook the sweet potato.
If you’re not a huge fan of cilantro, don’t worry you can switch it up for parsley, or mint or even fresh chives. The other thing I’m guessing some people might not love are mushrooms. So if they aren’t your thing – just take ’em out, or throw in some red peppers, eggplant, zucchini or tofu.
Last but not least, if I was going to add anything to it, I would crumble some feta cheese into it,.
Happy weekend brunching.
Till the next recipe,