Farmers Hash Recipe

Prepare sweet potatoes: peel (if desired) and dice into 1/2-inch cubes so they cook evenly.

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add diced sweet potatoes in a single layer if possible. Cook, stirring occasionally, until they begin to brown and are tender when pierced with a fork, about 10–12 minutes. Reduce heat to medium-low if they brown too quickly.

Push sweet potatoes to the side of the pan and add the remaining 1 tablespoon olive oil. Add the diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown.

Stir mushrooms/onion into the sweet potatoes. Add rinsed black beans, smoked paprika, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 2–3 minutes more until beans are heated through and flavors combine.

Fold in baby spinach and cook just until wilted, about 1 minute. Taste and adjust seasoning with additional salt or pepper as desired.

While the hash finishes, heat a small nonstick skillet over medium-low heat and add 1 teaspoon butter or oil.

Crack two eggs into the skillet. For sunny-side up, cook gently until whites are set but yolks still runny, about 3–4 minutes; cover pan for 30–60 seconds near the end to help whites set if needed. For over-easy, cook until whites set then flip and cook 20–30 seconds more. Season with 1/4 teaspoon salt and a light grind of pepper.

Keep eggs warm on a plate while plating the hash.

Make the avocado crème while potatoes cook: halve the avocado, remove pit and scoop flesh into a small bowl or blender.

Add 2 tablespoons yogurt or sour cream, 1 tablespoon lime juice, chopped cilantro (if using), 1/4 teaspoon salt, and 1 teaspoon water. Mash with a fork or blend until smooth and creamy. Adjust consistency with additional water or lime juice to taste.

Divide the hash between two plates or one large plate.

Top each portion with a fried egg.

Dollop or pipe avocado crème alongside or on top of the eggs (about 2 tablespoons per serving).

Garnish with a sprinkle of chili flakes, additional cilantro leaves, and a wedge of lime on the side. Squeeze lime over the dish just before eating if desired.

Serve immediately.