SOUTHWEST HASH WITH ADOBO-LIME CREMA
Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating. If you have leftover pulled pork, toss it into the hash for some serious yum.
—BROOKE KELLER LEXINGTON, KY
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 4 SERVINGS
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 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
1. 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. 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, one at a time, into a small bowl; holding bowl close to surface of water, slip the egg into water.
3. 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 the eggs out of the water.
4. In a small bowl, mix sour cream, lime juice and adobo sauce. Serve sweet potato mixture with egg, sour cream mixture and, if desired, avocado. Sprinkle with cilantro.