Sweet Potato and Black Bean Hash

I'm officially declaring 2012 the year of breakfast - at least in our house. Weekday breakfasts have evolved for Luke and I, especially now as he starts grad school on top of a full-time job, so we are no longer able to eat together every morning while reading the paper. That helps make our weekend breakfasts that much sweeter. Now that we live up north and are further away from sassy brunch spots, we value and enjoy making elaborate breakfasts that much more. And while they usually aren't accompanied by unlimited mimosas (sigh!), it's just as much fun.

I'm determined to start cooking fall meals, even though as I'm writing this it's 104 degrees. This weekend ushered in cooler temps, and so with it, a cool-weather breakfast. Enjoy!

Sweet Potato and Black Bean Hash

Serves 4

2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces

2 tablespoons olive oil - divided

Salt and pepper to taste

1/2 cup onion, chopped
1/2 red bell pepper, seeded and chopped into 3/4-inch pieces

1 teaspoon cumin

1 teaspoon chipotle pepper powder

1 teaspoon paprika

1 can black beans, rinsed and drained
Bacon grease or canola oil

4 eggs

Preheat oven to 400 degrees. Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Roast for 35 to 40 minutes, flipping potatoes halfway through. Meanwhile, warm addition tablespoon of olive oil in a cast iron or nonstick skillet over medium low heat. Add onion and saute 5 minutes, then add bell pepper and spices. Cook another 5 minutes until vegetables are softened. Stir in black beans and cook until warmed through. When potatoes are ready, add them to the cast iron and stir to combine. Taste and add additional salt and pepper as needed.

Heat a skillet over medium high heat and add 1 tablespoon grease. Fry eggs to desired doneness. Plate the sweet potato mixture and top with fried egg. Enjoy!