Chicken/Sweet potato/Black bean Hash Was at a somewhat trendy restaurant with a friend, and we both ordered this. It was so yummy, so I spent some time trying to analyze the flavors. At last I came up with it, and here it is. They served it with eggs on top as a breakfast dish and it was great. But Rick likes it better with tortillas to scoop it up in, as a supper dish. 1 pound chicken (boneless) cubed 1/2 in cubes. 1 large onion, chopped 3 to 4 tablespoons olive oil 1 sweet red pepper, chopped 1 sweet green pepper 2 cups peeled, cubed sweet potatoes (1/2 inch cubes) 2 cups peeled, cubed white potatoes (1/2 in cubes 1 15-ounch can black beans, drained and rinsed Salt & Pepper 1 Tablespoon cumin or chili powder Jalapenos or hot peppers if desired 3 teaspoons dried parsley or cilantro leaves (optional) Shredded cheese 6 eggs, fried or poached In large skillet, sauté onion and chicken in oil until onion is tender and chicken lightly browned, about 5 minutes. Add peppers and potatoes; sauté until potatoes begin to soften. Stir in beans and seasonings to taste and cook until potatoes are tender. Spread some shredded cheese and allow to melt. Sprinkle with parsley or cilantro. For breakfast or brunch spoon mixture onto plate and top with fried egg, hot peppers. Or, for supper or dinner load into warm tortillas (with or without eggs) with a dollop of sour cream and some sliced jalapenos.