Name: Southwest Hash with Adobo-Lime Crema
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 3 medium sweet potatoes (about 1-1/2 pounds), cubed -; 1 medium onion, chopped -; 1 medium sweet red pepper, chopped -; 1 tablespoon canola oil -; 1 teaspoon garlic powder -; 1 teaspoon smoked paprika -; 3/4 teaspoon ground chipotle pepper -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 2/3 cup canned black beans, rinsed and drained -; 4 large eggs -; 1/2 cup reduced-fat sour cream -; 2 tablespoons lime juice -; 2 teaspoons adobo sauce -; 1/2 medium ripe avocado, peeled and sliced, optional -; 2 tablespoons minced fresh cilantro -

Ingredients for - Southwest Hash with Adobo-Lime Crema

1. 3 medium sweet potatoes (about 1-1/2 pounds), cubed

2. 1 medium onion, chopped

3. 1 medium sweet red pepper, chopped

4. 1 tablespoon canola oil

5. 1 teaspoon garlic powder

6. 1 teaspoon smoked paprika

7. 3/4 teaspoon ground chipotle pepper

8. 1/2 teaspoon salt

9. 1/4 teaspoon pepper

10. 2/3 cup canned black beans, rinsed and drained

11. 4 large eggs

12. 1/2 cup reduced-fat sour cream

13. 2 tablespoons lime juice

14. 2 teaspoons adobo sauce

15. 1/2 medium ripe avocado, peeled and sliced, optional

16. 2 tablespoons minced fresh cilantro

How to cook deliciously - Southwest Hash with Adobo-Lime Crema

1 . Stage

Preheat oven to 400°. Place sweet potatoes, onion and red pepper in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with seasonings. Toss to coat. Roast 25-30 minutes or until potatoes are tender, adding beans during the last 10 minutes of cooking time.

2 . Stage

Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip each egg into water.

3 . Stage

Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

4 . Stage

In a small bowl, mix sour cream, lime juice and adobo sauce. Divide sweet potato mixture among 4 bowls; top each with an egg, sour cream mixture and, if desired, avocado. Sprinkle with cilantro.