This Mexican Hash is a fun dish for the whole family. The Spicy Corn and Tomato Salsa provides a crunchy, sweet, and savory taste with a big 'ol hit of spicy heat. Fresh, light and delicious with so much flavor, texture and color, this dish is perfect for a summertime barbecue.

Ingredients:

2 Tablespoons butter or olive oil
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1 cup sweet potato, diced and cooked
1 cup red potatoes, diced and cooked
1 cup canned black beans, rinsed and drained
1/2 cup Organic Spicy Corn & Tomato Relish
Salt and pepper
1/2 cup Mexican blend shredded cheese
4 eggs
2 Tablespoons fresh cilantro, chopped

Instructions: 

Heat butter or oil in a skillet over medium-high heat. Add onion and red bell pepper and sauté until tender. Add potatoes and continue to sauté until slightly browned. Stir in beans and Organic Spicy Corn & Tomato Relish until heated. Season to taste with salt and pepper. Sprinkle cheese over the top. Top hash with eggs with one of the following methods: 

Method 1- Make four wells in the hash, exposing the bottom of the pan. Crack an egg in each well. Cover skillet with a lid and cook until eggs are done to your liking. 

Method 2- Fry eggs in a separate greased pan to your liking. Place cooked eggs on top of the hash, garnish with cilantro and serve.