Southwestern Hash and Eggs

By bakers_delight85

Ingredients

• 1 pound small red potatoes, cut into 1/2-inch cubes
• 1 Tbsp. olive oil
• 1 small onion, diced (about 1 cup)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 3 cloves garlic, minced (about 1 Tbsp.)
• 1/4 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 tsp. ancho chile powder or regular chili powder
• 3 medium ripe tomatoes, diced (about 3 cups)
• One 15.5 ounce can black beans, preferably low-sodium, drained and rinsed
• Salt and freshly ground black pepper to taste
• 1/3 cup chopped fresh cilantro
• Cooking spray
• 4 large eggs
• Hot pepper sauce for serving

Details

Servings 4

Preparation

Step 1

Place the potatoes in a large nonstick skillet. Cover with water, bring to a boil, and cook until the potatoes are fork tender, about 8 minutes. Drain and transfer the potatoes to a bowl.
Dry the skillet with a paper towel. Add the oil and heat over medium-high heat. Add the onion and bell pepper and cook, stirring, until the vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano and ancho powder. Add the tomatoes and beans and simmer until heated through, about 5 minutes. Season with salt and pepper. Stir in the cilantro.
Transfer the hash to serving plates. With the heat off, wipe out the pan again. Coat it with cooking spray, turn the heat to medium-low, and cook the eggs sunny side up or over, however you prefer. Put the egg on top of each mound of hash. Serve with hot sauce.
Per serving: 340 calories, 10g fat, 16g protein, 46g carb, 10g firber, 109mg sodium