Southwestern Sweet Potato Hash with Eggs
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 531
- Total Fat
- 29
- Saturated Fat
- 12
- Carbohydrates
- 44
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 24
- Cholesterol
- 414
- Sodium
- 1115
- Total: 30 min
- Active: 30 min
Ingredients
2 slices thick-cut bacon, chopped
1 medium sweet potato (about 1 pound), chopped
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon chili powder
Kosher salt and freshly ground pepper
1 11- to 12-ounce Southwest-style chopped salad kit
2 tablespoons sour cream
Grated zest of 1 lime, plus 1 tablespoon lime juice
4 large eggs
1/4 cup shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro
Hot sauce, for serving
Directions
- Preheat the oven to 425˚ F. Put the bacon on a 9-by-13-inch rimmed baking sheet or baking dish and bake until crisp, 6 to 8 minutes. Remove to a paper towel–lined plate with a slotted spoon, leaving the drippings on the baking sheet. Add the sweet potato, red onion and bell pepper to the baking sheet and season with the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss well to coat. Bake until the vegetables are tender and browned, about 18 minutes.
- Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
- Stir the lime zest into the vegetables on the baking sheet and make 4 wells in the mixture; crack 1 egg into each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with the Mexican cheese blend and the shredded cheese from the salad kit. Continue to bake until the cheese melts, 2 more minutes.
- Sprinkle the salad over the hash and drizzle with the dressing mixture. Top with the tortilla strips from the salad kit and the bacon and cilantro. Serve with hot sauce.