Sweet Potato Hash with a Poached Egg

Hash is great, right?  I mean it's basically a meal where you can use up anything you have in your fridge.  And there is nothing wrong with that.

This hash is healthy and delicious, with a sweetness from the sweet potato and a kick from the spices.  I've actually tried it with 2 different kinds of cheeses - shredded cheddar as well as goat cheese - and both were delicious, so feel free to use what you want!

Word to the wise - par cook your sweet potato, because my goodness those things take time!  I partially cooked mine in boiling water for about 25 minutes.  It was a big sweet potato, and actually gave me three servings of this hash!  Also, the times below are really dependent on how small you chop your sweet potato and the texture you like.  I like mine crisp and a bit charred so if you like it less so, just keep an eye on it!

This is a very, very filling meal!  Great protein from the egg and the beans, and some great healthy fat from the avocado!  And it can easily be doubled or tripled as well!

Sweet Potato Hash with a Poached Egg
(serves 1)

1 cup partially cooked sweet potato, chopped
1/2 tsp. minced garlic
1 tsp. coconut oil
1 cup chopped zucchini
1/2 cup black beans, rinsed and drained
1/4 cup shredded reduced fat cheese (I used cheddar) or 1 oz. goat cheese crumbles
2 tbsp. avocado, chopped
1/2 tsp. chili powder
1/2 tsp. sweet paprika
1 egg

Melt coconut oil over medium heat.  Add garlic and saute 1 minute.  Add sweet potatoes, and cook for 7-8 minutes, stirring occasionally.  Add zucchini, and cook for another 7 minutes.  Add in black beans and spices, and cook for another 2 minutes.  Reduce heat to low, stirring occasionally while egg is poaching.

Just before serving, add cheese to the hash, allowing it to heat through and melt.  Place hash into a bowl and top with avocado and poached egg.  Enjoy!