Best Mexican Inspired Sweet Potato Hash Recipes

MEXICAN-INSPIRED SWEET POTATO HASH

Mexican-Inspired Sweet Potato Hash image

This is a hearty sweet potato hash side dish. I serve it with tacos, but it goes well with most meats.

Provided by Tsstyeh

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, or more as needed
2 medium sweet potatoes, diced
3 medium carrots, diced
1 medium red bell pepper, diced
½ medium sweet onion, diced
1 clove garlic, minced
1 cup canned black beans
1 cup frozen corn, thawed
½ teaspoon ground cinnamon
½ teaspoon ground dried chipotle pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin

Steps:

Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 33 g, Fat 9.6 g, Fiber 7.3 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 218.9 mg, Sugar 6.7 g

MEXICAN HASH

Mexican Hash image

Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.

Provided by fabeveryday

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

12 ounces uncooked chorizo sausage
¼ cup chopped onion
2 teaspoons vegetable oil
1 (16 ounce) package frozen diced hash brown potatoes
½ teaspoon seasoning salt
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 tablespoons coarsely chopped cilantro
1 avocado, cubed

Steps:

Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
Serve topped with cilantro and cubed avocados.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 31.1 g, Cholesterol 74.8 mg, Fat 49.1 g, Fiber 6.1 g, Protein 24.7 g, SaturatedFat 16.4 g, Sodium 1528.1 mg, Sugar 4.2 g