Peruvian Sweet Potato and Black Bean Hash

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for 10-12 minutes until tender and lightly browned.

Add the chopped red onion to the skillet and cook for 3-4 minutes until softened.

Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.

Add the rinsed and drained black beans to the skillet. Stir to combine all ingredients.

Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for another 3-5 minutes, allowing the flavors to meld.

Remove the skillet from the heat and stir in the fresh chopped cilantro.

Serve immediately, optionally topped with a fried egg or a dollop of Greek yogurt.