1Chop the green pepper, onion, and sweet potatoes.
2Chop the green pepper, onion, and sweet potatoes.
3Chop the green pepper, onion, and sweet potatoes.
4Combine the spices in a small bowl: chili powder, oregano, cumin, smoked paprika, salt, black pepper, garlic powder, and onion powder. Mix well with a fork.
5Combine the spices in a small bowl: chili powder, oregano, cumin, smoked paprika, salt, black pepper, garlic powder, and onion powder. Mix well with a fork.
6Combine the spices in a small bowl: chili powder, oregano, cumin, smoked paprika, salt, black pepper, garlic powder, and onion powder. Mix well with a fork.
7Add olive oil to a hot skillet.
8Add olive oil to a hot skillet.
9Add olive oil to a hot skillet.
10Add chopped sweet potatoes to the skillet.
11Add chopped sweet potatoes to the skillet.
12Add chopped sweet potatoes to the skillet.
13Add chopped green pepper and onion to the skillet.
14Add chopped green pepper and onion to the skillet.
15Add chopped green pepper and onion to the skillet.
16Sprinkle the spice mixture over the vegetables in the skillet.
17Sprinkle the spice mixture over the vegetables in the skillet.
18Sprinkle the spice mixture over the vegetables in the skillet.
19Add corn and black beans to the skillet.
20Add corn and black beans to the skillet.
21Add corn and black beans to the skillet.
22Serve the breakfast hash into a bowl.
23Serve the breakfast hash into a bowl.
24Serve the breakfast hash into a bowl.
25Garnish with sliced jalapeños, a dollop of a white sauce (possibly sour cream or a vegan alternative), and fresh cilantro.
26Garnish with sliced jalapeños, a dollop of a white sauce (possibly sour cream or a vegan alternative), and fresh cilantro.
27Garnish with sliced jalapeños, a dollop of a white sauce (possibly sour cream or a vegan alternative), and fresh cilantro.