Green Chile Hash with Eggs

By KrisR

Ingredients

• 2 cups sweet potatoes, peeled and diced small
• 2 tsp olive oil
• 2 Poblano peppers, diced small
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 cup cooked black beans, drained and rinsed
• 1/4 cup low sodium salsa
• 1/4 cup packed cilantro leaves
• white vinegar, as needed
• 4 eggs
• S&P TT

Details

Servings 4
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

1. Heat a large saute pan over medium heat and add potatoes, 3/4 cup water and oil. Bring to a boil, partially cover and cook for 5 minutes (should be tender). If any water is remaining, drain potatoes.
2. Add chile peppers, onion, celery and garlic and cook, covered, over medium heat for 5 minutes. Add beans and salsa, uncover and cook another 5 minutes, stirring frequently. Remove from heat stir in cilantro and cover.
3. Poach eggs: Fill a saucepan 2/3 full with water, bring to a boil and add about 1 tsp vinegar for every cup of water (vinegar should be barely noticeable). Reduce heat to a slow simmer. Crack egg into a tea cup or large ladle. Gently lower teacup or ladle into water and pour egg out, careful not to break yolk. Repeat with remaining eggs. Cook eggs for 3-4 minutes before scooping out with slotted spoon. Place each egg over top of 1 1/2 cup vegetable-hash mixture. Season with S&P.