southwestern-ish eggs & hash

When we're hungry for a quick and satisfying meal, this one is a staple. We almost always have the goods in the fridge and it works equally well for brunch, dinner, or a late night snack. Takes a few minutes of chopping, but comes together quickly.

The hash is sweet potato, bell pepper, and onion seasoned with cumin and chili powder. After a quick saute, the hash is topped with shredded sharp chedder, fried eggs, salsa and sour cream. If you really want to get fancy, throw some fresh cilantro on there and call it a day.

I hope you make this and to encourage you further, I'm spelling out step-by-step instructions here.

1) Prep a sweet potato, bell pepper, and 1/2 red onion by peeling, seeding, chopping, etc.

2) Put a skillet on over med-high heat. Add your vegetables/hash mixture and a couple tablespoons of olive oil/butter combo. Season with salt/pepper.

3) While the hash cooks, assemble and prep your sour cream, salsa, shredded cheddar and cilantro (if using).

4) After about 5 or so minutes, your hash will begin to soften and get slightly browned. Now's the time to add your seasonings. I like a hefty teaspoon of cumin and a good tablespoon of chili powder. If you want some kick, add a pinch of cayenne at this point. Continue to saute the mixture until soft and nicely caramelized.

5) Turn the cooked hash out onto the serving plate, top with shredded cheese and cover to melt cheese and keep warm while you cook the eggs.

6) Wipe out your skillet and fry a couple eggs to your preferred doneness. We like ours a bit runny. Top the hash and cheese with your cooked eggs and finish off with a hefty spoon of salsa and a dollop of sour cream.

7) Immediately scarf it down. It will cure what ails you and tastes even better when you consider that you prepared it in only 15 minutes.