Mexican Sweet Potato Hash With Black Beans And Spinach

• 2 Tablespoons Olive Oil
• 2 pounds Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes
• 1 whole Shallot, Thinly Sliced
• 15 ounces, weight Black Beans, Rinsed And Drained
• 1 teaspoon Sea Salt
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Chili Powder
• 5 ounces, weight Baby Spinach
• 1 Tablespoon Lime Juice
• 4 Eggs, Fried, To Serve
• Sour Cream Or Greek Yogurt For Garnish

1. In a large nonstick skillet, heat olive oil. Cook potatoes over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn flame down if they begin to blacken.
2. Add shallot, black beans, salt, cumin, and chili powder. Saute 3 minutes more, until shallot is soft. Carefully fold in spinach and cook until wilted. Drizzle with lime juice.
3. Serve hash with a fried egg and a dollop of sour cream or Greek yogurt.

olive oil, sweet potatoes, shallot, weight black beans, salt, ground cumin, chili powder, spinach, lime juice, eggs, sour cream

Taken from tastykitchen.com/recipes/breakfastbrunch/mexican-sweet-potato-hash-with-black-beans-and-spinach/ (may not work)