Ingredients:

  • 2 large sweet potatoes (1.5 lbs): Diced into 1/2 inch cubes.
  • 2 tbsp Avocado oil
  • 1 medium red onion: Finely diced.
  • 1 red bell pepper: Chopped into 1/2 inch pieces.
  • 1 can (15 oz) black beans: Drained and rinsed.
  • The Spice Blend: 1 tsp smoked paprika, 1/2 tsp cumin, 1/4 tsp chili powder, 1/2 tsp sea salt, 1/4 tsp black pepper.
  • 1 large avocado, 1/4 cup cilantro, lime wedges.

Instructions:

  1. Prep the potatoes. Peel and dice the sweet potatoes into 1/2 inch cubes.
  2. Heat the oil. Add 2 tbsp avocado oil to the skillet over medium high heat until the oil shimmers and swirls easily.
  3. Sear the base. Add sweet potatoes to the pan in a single layer. Do not stir for the first 3-4 minutes to develop a crust.
  4. Soften the centers. Cover the pan with a lid for 5 minutes. Wait until the potatoes are fork tender but not mushy.
  5. Aromatize the pan. Remove the lid and add the diced red onion and bell pepper. The onions will release moisture that helps deglaze the tasty bits from the bottom.
  6. Add the protein. Stir in the 15 oz of rinsed black beans. Cook for 3 minutes until the bean skins start to slightly blister.
  7. Bloom the spices. Sprinkle the smoked paprika, cumin, chili powder, salt, and pepper over the mixture. Stir constantly for 60 seconds to prevent the spices from burning.
  8. Final Crisp. Increase heat slightly and cook for another 5 minutes until the edges of the potatoes look dark gold and crispy.
  9. Rest the hash. Remove from heat and let it sit for 2 minutes.
  10. Garnish and serve. Top with velvety avocado slices, fresh cilantro, and a heavy squeeze of lime juice until the aroma turns bright and citrusy.