Instructions

• Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat.
• Add the chopped yellow onion and cook, stirring occasionally, for 2–3 minutes, until the onion is softened and translucent.
• Add the diced sweet potatoes and sauté, stirring occasionally, for about 8 minutes, until the sweet potatoes are softened.
• Add the diced red bell pepper and continue to cook, stirring occasionally, for about 4 minutes, until the bell pepper is softened and the vegetables begin to brown.
• Add the drained and rinsed 15 ounces black beans and toss just to warm, about 30 seconds to 1 minute.
• Remove the hash mixture from the skillet and keep it warm on a plate or in a bowl.
• Crack the 4 large eggs into the same skillet and fry them to your desired doneness.
• Divide the hash evenly among plates (one portion per egg).
• Top each portion with one fried egg.
• Sprinkle the 1/4 cup shredded cheese evenly over the plated hash and eggs.
• Serve with the sliced avocado and 1/2 cup salsa alongside or spooned on top.