– 1 sweet potato, chopped into medium sized chunks
– leave the skins!
– 1/2 bell pepper, chopped
– 1 clove garlic, minced
– 1/2 red onion, diced
– 1 handful spinach leaves, chopped
– 1/2 can black beans
– drained and rinsed thoroughly
– 1 tbsp coconut oil
– Seasonings: turmeric, ground ginger, cayenne pepper
In a medium-sized saucepan, heat coconut oil over medium heat. Add garlic and onion and allow to cook for 2 minutes. Add sweet potato and bell pepper. Add water periodically if needed to prevent potato from burning in the pan. Add black beans. Cook for another 5 minutes or so, then add spinach and seasonings. Once potato is soft, remove from pan and quickly add water to the pan. Place potato mixture onto a plate. Add egg to the same pan and cook over low-medium heat. Cook until desired preference. Add egg on top of potato hash and garnish with cilantro.