Hash It Out

SOUTHWESTERN VEGGIE BREAKFAST HASH

Makes 6 servings

2 cups (¾-inch) chopped peeled sweet potato
2 cups (¾-inch) chopped peeled parsnip
1 cup (¾-inch) chopped red onion
⅓ cup sliced jalapeño, seeded if desired
1 tablespoon vegetable oil
1 (15-ounce) can black beans, drained and rinsed
3 tablespoons taco seasoning
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
1 tablespoon fresh lime juice
6 large eggs
¾ cup shredded Monterey Jack cheese with peppers
¼ cup sliced roasted red pepper