Instead of listing out all of the ingredients in this breakfast skillet, I just decided to sum it up with the word “Mexican.” Why is it Mexican? Really just because it has some lovely Mexican staples – corn, avocado, chili powder, green peppers, cilantro and black beans.
Otherwise, it would have had to be named “Sweet Potato Breakfast Skillet with Corn, Avocado, Black Beans and Fried Egg” which is way way too long.
Alas, it’s perfect timing for Cinco de Mayo, which is next Monday.
Maybe you want to celebrate Cinco de Mayo on the weekend before the 5th. Well, if you do, you’re smart – margaritas are acceptable every day of the week and would pair wonderfully with this brunch-friendly skillet.
Or, just make it for breakfast any day of the week, because this dish is jam packed with yummy, robust flavors. The cilantro and chili powder work wonders with the sweet potato rice.
What’s better than a home-cooked Mexican brunch? Actually, one of Lu’s best friends from college is Mexican and his mother is an awesome cook. I’ve been meaning to invite myself over for some of her authentic Mexican cooking. The sounds and smells of Mexican in the kitchen are somethin’ else.
The avocado warms with the sweet potato rice and creates an unbelievable texture that’s only enhanced when your fork breaks the fried egg. If you don’t want to wait for a fried egg to set, just scramble two and throw it in the skillet.
All of this Cinco de Mayo talk gets me excited. It’s just one of those holidays that always seems to revolve around yummy food, festive drinks and good company. That’s my kind of party.
I actually don’t love margaritas, but I’m a big cerveza gal. I love Pacifico, Corona and Dos Equis. Mexican beer is the best. Especially in a michelada.
Serve this meal in a gorgeous cast iron skillet with a big spoon and have your guests scoop out a portion. If you’re feeding more than 2-3 mouths, just double the recipe and use a larger skillet. It’s a very share-friendly meal.
What are you doing for Cinco de Mayo?
Sweet Potato Rice Mexican Breakfast Skillet
- 1 345g medium sweet potato, peeled, Blade C
- 1 small ear of corn
- 1 large garlic clove minced
- 1/3 cup chopped white onion
- 1/3-1/2 cup chopped green bell pepper
- 1 14 oz can whole peeled tomatoes
- 1/2 tsp chili powder
- 1 avocado peeled, insides cubed
- 1.5 tbsp chopped cilantro
- 1/2 cup black beans
- 1 egg or 2
- 2 tbsp crumbled cotija cheese
- Place your sweet potato noodles into a food processor and pulse until rice-like. Set aside.
- Place the corn into a saucepan and cover with water. Bring to a boil and cook for 2 minutes or until corn softens. Drain and set aside.
- Heat a 8 or 10" skillet over medium heat and then add in the olive oil, garlic and onions. Cook for 1 minute and then add in the green peppers. Cook for 2-3 minutes or until onions are translucent.
- Add in the sweet potato rice. Toss to combine and then add in two of the tomatoes in the can by crushing them with your hands over the skillet. Add in 2 tbsp of the juice from the can. Then, add in the chili powder, avocado, cilantro, black beans and shave off 3/4 of the corn kernels into the skillet. Toss to combine fully and then let cook, stirring occasionally, for 6-8 minutes or until sweet potato rice softens.
- While the skillet cooks, fry an egg in another skillet.
- When the sweet potato rice skillet is cooked, top it with the fried egg, sprinkle with cotija and serve.