Ingredients:

• 2-3 med sweet potatoes peeled and diced small (about enough for 2 cups, diced)
• 2 tsp olive oil
• 2 Anaheim or New Mexico green chile peppers, diced small (a jalapeno would work well here too – make sure you take the seeds and ribs out first!)
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 cup black beans, drained and rinsed
• 1/4 low-sodium salsa
  
• 1/4 cup dried cilantro
• 4 eggs

Directions:

1. Heat a large skillet over medium heat
2. Add potatoes, 3/4 cup water and oil
3. Bring to boil, partially cover and cook 15 minutes – until potatoes are tender
4. Drain any remaining water
5. Add chile peppers, onion, celery and garlic – cook 5 minutes until tender
6. Add beans and tomatoes – cook another 5 minutes
7. Remove from heat stir in cilantro
8. Spray small pan with cooking spray and add eggs one at a time
9. lightly ”fry” – over easy – turning once to cook on both sides – yolk should remain runny
10. Place egg over 1 1/2 cup of hash mixture
11. Season with salt and pepper if desired
    

Serves: 4

Nutritional Information:

Calories 252
Protein 13g
Carbs 35g
Fat 8g
Sat Fat 2g
Fiber 8g
Sugar 9mg