Saturday, 8 February 2014
Spicy Black Bean, Kale and Sweet Potato Breakfast Hash (served with Poached Egg)
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)
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.