This is my entry for the 2017 Healthy Solutions Spice Blends Recipe Contest!
I've really enjoyed working with these spice blends and was honored to have won first place in the contest a few years ago with my Greek Style Baked Turkey Taquitos with Tzatziki Drizzle.
This year, I created a dish that combines a few of my favorite things- brunch, southwest flavors and sweet potatoes!
Southwest Sweet Potato Hash Skillet
1 Tablespoon canola oil
2 sweet potatoes (1 1/2 pounds), peeled and cut into ½ inch cubes
1 cup red onion, cut into ½ inch cubes
1 poblano pepper, cut into ½ inch cubes
1 cup red bell pepper, cut into ½ inch cubes
¼ cup chopped cilantro
¼ cup crumbled Cotija cheese
Pre-heat oven to 400 degrees.
Heat a large cast iron skillet, over medium high heat and add the oil to the pan. Once the oil is hot, add the sweet potatoes, red onion, poblano pepper and red bell pepper. Stir the vegetables to coat and place the pan in the oven for 30-40 minutes, or until the sweet potatoes are easily pierced with a knife.
Remove the pan from the oven, and season the mixture with the taco seasoning. Stir until all of the vegetables are evenly coated. Create four wells with a spoon in the hash and crack an egg into each well. Place the pan back in the oven for 8-10 minutes, or until the egg whites have fully set.
Sprinkle with cilantro and cotija cheese.
Serve immediately. Makes 4 servings.