Breakfast Yam Hash with Toast

  Random things in the pantry. Here's the fourth one. The 5 ingredients are: beans, yam, eggs, bread and tomato

Breakfast Yam Hash with Toast

Ingredients:

• 1 large yam, peeled and diced
• 1 cup of cooked beans
• 2 eggs
• 1 tomato, diced
• 2 slices of bread (for toasting)
• 1 small onion (optional, for extra flavor)
• Salt, pepper, and spices of choice (like paprika or thyme)
• Oil for cooking

Instructions:

1. Prepare the yams: Boil the diced yams in salted water for about 10 minutes, or until tender. Drain and set aside.

2. Cook the hash: In a large pan, heat a bit of oil over medium heat. Add the onions (if using) and sauté until soft. Add the diced tomatoes and cook for another 3-4 minutes until the tomatoes soften. Stir in the beans and cooked yams. Season with salt, pepper, and any spices you like. Cook for another 5 minutes, stirring occasionally to let the flavors blend.

3. Fry the eggs: In a separate pan, fry the eggs to your desired doneness (sunny-side up, scrambled, etc.).

4. Toast the bread: While the eggs cook, toast your bread slices.

5. Assemble the dish: Serve the yam and bean hash on a plate, topped with the fried eggs. Add the toasted bread on the side.

This makes a filling breakfast or brunch, with the heartiness of the yam and beans, complemented by the eggs and crispy toast. If you want to try this or already have please comment on how it was I really appreciate the feedback, you can also comment on what you would like to see in this series.