Southwestern Skillet Hash
This one skillet breakfast is loaded with all the fixings. Bacon, eggs, sausages, pepper, onions, sweet potatoes, corn, tomatoes, black beans, then finished with avocado and cilantro for a pop of freshness.
Try it for a very satisfying breakfast, lunch, or dinner for two.
4 mini breakfast sausages
2 slices bacon
1 sweet potato, peeled and diced
1 small onion, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
1 jalapeño, sliced
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp chili powder
Kosher salt and freshly ground pepper
½ cup low-sodium black beans, drained and rinsed
8 grape tomatoes, halved
⅓ cup frozen corn
½ cup fresh cilantro, chopped
½ avocado, diced
Hot sauce/salsa and tortillas to serve
PRODUCTS TO USE:
Preheat oven to 400°F.
Place the breakfast sausage and bacon into an 11” oven proof, non-stick skillet. Add 1/3 cup water, cover, and cook on low heat, for 10 minutes. Flip the sausages and bacon then cook uncovered for another 15 minutes. Turning every 3 to 4 minutes.
Remove the cooked bacon and sausages to a paper towel lined plate. Set aside.
In the same skillet, increase heat to medium then add the sweet potatoes. Cook for about 6-8 minutes, stirring occasionally, until edges start to become crispy.
Next stir in onions, bell peppers and jalapeño. Mix to combine with potatoes.
Add garlic powder, onion powder, smoked paprika, and chili powder, mix to combine. Stir and cook for about 6-8 minutes until soften. Season with salt and pepper to taste.
Crumble bacon and cut sausages into bite size pieces, then add to skillet.
Next stir in the black beans, tomatoes, and corn.
Make four small wells in the hash, then crack an egg into each well. Cook over low heat until the bottom of the eggs just to white. Then place the skillet into the oven and cook until the eggs whites are set. 3 to 6 minutes, depending on your preference of doneness.
Serve with fresh cilantro, avocado, your favorite hot sauce/salsa (optional), warm tortillas and enjoy!