SOUTHWESTERN HASH AND EGGS

SOUTHWESTERN HASH AND EGGS image

Number Of Ingredients 13

1 lb small red potatoes, cut into ½ inch cubes
1 tbs olive oil
1 small onion, diced (~ 1 c)
1 medium bell red pepper, seeded and diced (~ 1 c)
¼ ts ground cumin
½ ts dried oregano
1 ts ancho chile powder or regular chile powder
3 medium ripe tomatoes, diced (~ 3 c)
One 15.5-oz can black beans, preferably low-sodium, drained and rinsed
Salt & pepper to taste
1/3 c chopped fresh cilantro
Cooking spray
4 large eggs

Steps:

Place the potatoes in a large nonstick skillet. Cover with water, bring to a boil, and cook until the potatoes are fork-tender, about 8 minutes. Drain and transfer the potatoes to a bowl. Dry the skillet with a paper towel. Add the oil and heat over medium-high heat. Add onion and bell pepper and cook, stirring, until the vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and ancho powder. Add the tomatoes and beans and simmer until heated through, about 5 minutes. Season with salt and pepper. Stir in the cilantro. Transfer the hash to serving plates. With the heat off wipe out the pan again. Coat with cooking spray, turn the heat to medium-low, and cook the eggs how you want. Put an egg on to of each mound of hash. Serve with hot sauce.