Rating: 4 stars
21 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
  • 21 Ratings

This savory black bean, corn, and potato hash is quick enough for a weekday breakfast. Top with an egg for extra protein.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Place sweet potatoes in a microwave-safe dish; cover and cook on 100 percent power (high) for 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.

  • In a large skillet heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook for 3 minutes or until potatoes are tender.

  • Meanwhile, stir together sour cream and chipotle salsa.

  • To serve, divide sweet potato mixture among four plates. Top with avocado slices and serve with chipotle sour cream sauce. If desired, top with fresh cilantro and chili powder.

Nutrition Facts

246 calories; fat 14g; cholesterol 12mg; saturated fat 4g; carbohydrates 29g; mono fat 7g; poly fat 2g; insoluble fiber 5g; sugars 8g; protein 4g; vitamin a 61.7IU; vitamin c 8.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.3mg; folate 64.5mcg; vitamin b12 0.1mcg; sodium 463mg; potassium 492mg; calcium 50.5mg; iron 0.5mg.