Saturday 8 February 2014

Spicy Black Bean, Kale and Sweet Potato Breakfast Hash (served with Poached Egg)

This awesome one-pan breakfast dish is actually a failed version of something else.  I was trying to make baked or fried patties - not so much as a burger patty, but similar to a zucchini fritter.  I was inspired by one recipe that used black beans that had been pre-baked with spices; my plan was to use this drier ingredient to replace the usual bread crumbs as a binder.  But it turned out too dry to form a patty ... even with an egg added.

So what the heck, I just fried it up and served it with a poached egg.  Oh, so gooooood!  To keep it extra healthy, I drizzled on some full-fat yogurt instead of sour cream.  If you aren't used to a lot of vegetarian fare, this might seem really boring, but it is so delicious and spicy!

1 can black beans, roasted with spices (see below for details)
1/4 cup red onion, diced
2 cloves garlic, minced
1 fresh jalapeno, finely diced
1 Tbsp ground cumin
1 tsp salt
1 cup chopped kale
1 1/2 cups grated sweet potato
1 egg, beaten (optional)

Roasted black beans:  Drain and rinse a can of black beans and pat dry with paper towels.  Toss with 1 Tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp cayenne and 1/2 tsp salt.  Bake at 400 degrees F for about 30 minutes, checking and stirring every 10 minutes.  Check more often in the last 10 minutes to be sure they don't burn!

The hash: Saute the onion, garlic and jalapeno in 1 Tbsp olive oil for a minute then add the cumin and salt.  Continue to cook until softened, about 5 minutes.  Add chopped kale and cook 4-5 minutes until the kale wilts.  Break up the roasted beans with your fingers and add them to the pan along with the grated sweet potato and beaten egg.  Stir to mix the ingredients well and cook about 10 minutes to cook the sweet potato through.

Serve with poached egg.  Awesome with sour cream (or yogurt) and salsa.

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