Heat the olive oil in a large skillet over medium high heat. Add the diced sweet potatoes and cook, turning regularly until browned and softened.
Add the red onions, bell peppers, and jalapenos and continue cooking for 5 minutes stirring occasionally until cooked and the sweet potatoes are browned. Season with salt and pepper.
Add the tomatoes, black beans and cumin/garlic/onion powder, stirring to combine, then add the cilantro immediately.
Serve topped with a fried egg, extra cilantro and avocado (optional)
Notes
This can go faster if you use pre cooked sweet potato.Sprinkle the finished hash with some sliced green onions, or some cilantro.Be sure your veggies are cooked til browned and crispy before adding the tomatoes and black beans. Your hash might turn out more soggy and mashed vs having your pieces of food separate and distinguishable!What to do with leftoversStore in the refrigerator and reheat when needed. This is actually a really good recipe for meal prep!Substitutions/AdditionsA little cayenne or chili flakes will bump the spice level up!Add some smoked paprika for an extra boost!