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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • ¾ lb sweet potatoes
  • ½ lime
  • ½ small bunch green onions (scallions)
  • ½ (5 oz) pkg baby spinach

• STEP 2

  Peel and small dice the potatoes (cut into ¼-inch cubes); transfer to a medium bowl.

• STEP 3

  Preheat a skillet over medium heat.

• STEP 4

  While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).

  • ½ medium red onion

• STEP 5

  Once the skillet is hot, add coconut oil and swirl to coat the bottom.

  • 1 tbsp virgin coconut oil

• STEP 6

  Add the onion to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes.

• STEP 7

  While the onion cooks, trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to a small bowl.

• STEP 8

  Juice the lime into a small bowl.

• STEP 9

  Add more coconut oil and the sweet potatoes to the skillet; season with salt, chili powder, cumin, and black pepper. Cook, stirring occasionally, until they are browned and tender, 10 to 15 minutes.

  • ½ tbsp virgin coconut oil
  • ½ tsp salt
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp black pepper

• STEP 10

  While the potatoes cook, drain and rinse the beans, then set aside to drain further.

  • 1 (15 oz) can black beans

• STEP 11

  In nonstick skillet, melt coconut oil over medium heat.

  • ½ tbsp virgin coconut oil

• STEP 12

  Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 2 to 3 minutes. Once done, separate the eggs.

  • 4 eggs

• STEP 13

  Add the black beans, spinach, ½ of the green onions (save the rest for garnishing), and lime juice to the potatoes; cook, stirring constantly, until the spinach is wilted and the beans are heated through, 1 to 2 minutes.

• STEP 14

  To serve, spoon the hash onto a plate, top with the fried eggs, and sprinkle with the remaining green onions. Enjoy!