If you are looking for a hearty, colorful, and nutritious morning dish that will awaken your taste buds and fuel your day, then the Sweet Potato Breakfast Hash with Black Beans Recipe is exactly what you need. This vibrant recipe combines the natural sweetness of tender sweet potatoes with the smoky warmth of spices and the earthy richness of black beans. Each bite offers a perfect balance of textures and flavors, from the crispy edges of the pan-fried potatoes to the creamy, perfectly cooked eggs nestled right on top. It is comfort food at its finest, packed with wholesome ingredients that make breakfast both exciting and satisfying.
Ingredients You’ll Need
This Sweet Potato Breakfast Hash with Black Beans Recipe relies on simple, fresh ingredients that come together to create layers of flavor and texture. Each component plays a vital role, whether adding sweetness, spice, warmth, or freshness, ensuring every bite is deliciously unforgettable.
- Sweet potatoes: The star ingredient offering natural sweetness and a tender but firm texture.
- Olive oil: Perfect for sautéing and adding a subtle fruity richness while helping everything crisp up nicely.
- Red onion: Provides a slightly sharp and savory flavor that balances the sweetness of the potatoes.
- Red bell pepper: Adds vibrant color and a gentle sweetness, boosting visual appeal and taste.
- Jalapeño: Brings a hint of spicy heat to awaken your palate without overpowering the dish.
- Cumin: Infuses an earthy, warm note that complements the sweet and smoky elements perfectly.
- Garlic cloves: Adds aromatic depth and a flavorful punch to the hash.
- Sea salt and black pepper: Enhance the natural flavors and provide essential seasoning.
- Smoked paprika: Offers a smoky layer that elevates the dish’s complexity (regular paprika works too!).
- Black beans: Adds creaminess, protein, and a hearty texture that balances the sweet potatoes.
- Large eggs: Cooked right in the hash for richness and an additional texture contrast.
- Fresh cilantro: Brightens the dish with a fresh, herbaceous finish at the end.
How to Make Sweet Potato Breakfast Hash with Black Beans Recipe
Step 1: Prepare the Veggies and Heat the Oil
Begin by heating the olive oil in a large 10-12 inch skillet over medium-high heat. Once the oil is shimmering, toss in the diced red onion, red bell pepper, and jalapeño. Sauté these until the onion becomes translucent and the peppers soften, filling your kitchen with a tantalizing aroma that lets you know you’re off to a great start.
Step 2: Add Sweet Potatoes and Spices
Next, add the cubed sweet potatoes along with cumin, minced garlic, smoked paprika, sea salt, and black pepper. Stir everything to coat the sweet potatoes evenly with the spices. This combination is where the magic begins—each spice bringing a note that complements the natural sweetness of the potatoes, creating a harmony that feels both cozy and exciting.
Step 3: Cook Until Tender and Golden
Keep stirring the mixture every few minutes as the sweet potatoes cook for about 10 minutes. You’ll want them to soften to fork-tender while developing golden, slightly crispy edges. This step is crucial for that perfect texture contrast, balancing soft, creamy centers with a bit of caramelized crunch.
Step 4: Add Black Beans
Once the sweet potatoes are nearly done, mix in the rinsed black beans. The beans warm through quickly and add an earthy, hearty texture that contrasts beautifully with the tender potatoes. Give everything a good toss so the flavors meld together nicely.
Step 5: Create Wells and Add Eggs
Push the sweet potato and bean mixture aside a little to form four small wells in the skillet. Crack an egg into each well gently, then cover the pan. Let the eggs cook until they reach your desired doneness, whether that’s with runny yolks for dipping or fully set for a classic finish.
How to Serve Sweet Potato Breakfast Hash with Black Beans Recipe
Garnishes
A sprinkle of freshly chopped cilantro adds a bright, herbal touch that feels refreshing against the deep, smoky flavors of the hash. If you’re feeling adventurous, a dollop of creamy avocado or a drizzle of hot sauce can turn this dish into a personalized flavor adventure.
Side Dishes
This hash pairs wonderfully with simple sides like warm tortillas or crusty toast, which are perfect for soaking up any luscious egg yolk or pan juices. A side of fresh fruit or citrusy salsa provides a zesty counterpoint that complements the savory main dish beautifully.
Creative Ways to Present
For a brunch gathering, serve the Sweet Potato Breakfast Hash with Black Beans Recipe in individual cast-iron skillets or pretty ceramic dishes to keep everything warm and make an eye-catching presentation. You could also turn it into a vibrant breakfast bowl by layering the hash with sautéed greens or a scoop of quinoa for extra texture and nutrients.
Make Ahead and Storage
Storing Leftovers
Store any leftover hash in an airtight container in the refrigerator for up to 3 days. It keeps beautifully and often tastes even better the next day once all those flavors have mingled overnight.
Freezing
This hash freezes well if you want to prep meals in advance. Spread it out on a baking sheet to freeze individually first, then transfer to a freezer-safe container or bag. Use within 2 months for best flavor and texture.
Reheating
Reheat your leftovers on the stovetop over medium heat, stirring occasionally to warm evenly, or simply microwave until hot. If you have added eggs, it’s best to cook fresh eggs when serving to maintain the perfect texture.
FAQs
Can I make this dish vegan?
Absolutely! Simply omit the eggs and consider adding extra black beans or tofu for protein. You can also top with avocado or your favorite vegan cheese for richness.
What kind of black beans should I use?
Use canned black beans that have been rinsed and drained for convenience, or cook dried black beans ahead of time if you prefer. Both work great in this hash.
Is this recipe spicy because of the jalapeño?
The jalapeño adds a gentle heat that livens up the dish without overwhelming it. You can reduce or omit it if you prefer a milder flavor.
Can I prepare the sweet potatoes differently?
While cubed sweet potatoes sautéed in a skillet give the best texture, you could roast them in the oven beforehand for easier cooking, just make sure to keep the cubes about the same size for even cooking.
What’s the best way to cook the eggs?
The method in the recipe where eggs are cracked into wells in the hash and cooked covered is perfect, as it lets the eggs steam gently while the hash finishes cooking. You can cook them to your liking—sunny side up, over easy, or fully cooked.
Final Thoughts
You really can’t go wrong with this Sweet Potato Breakfast Hash with Black Beans Recipe. It’s a perfect blend of cozy and exciting flavors that feel like a warm hug in a bowl, and it’s so easy to make on any morning you want something a little special. Once you try this, it’s bound to become a beloved staple in your breakfast rotation, bringing comfort, nutrition, and vibrant color to every plate.
Print
Sweet Potato Breakfast Hash with Black Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Breakfast Hash with Black Beans is a vibrant and nutritious morning dish featuring tender sweet potatoes sautéed with bell peppers, onions, and spices, combined with protein-rich black beans, and topped with perfectly cooked eggs. It’s a wholesome, flavorful, and easy skillet breakfast to kickstart your day.
Ingredients
Vegetables & Beans
- 2 medium to large sweet potatoes, cut into 1/2 inch cubes
- 1/2 red onion, small diced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 1 cup black beans, rinsed (pre-cooked)
Spices & Herbs
- 1 teaspoon cumin
- 2–3 garlic cloves, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika (regular will work as well)
- 1/3 cup fresh cilantro, chopped
Other Ingredients
- 2 tablespoons olive oil
- 4 large eggs
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil over medium-high heat in a large 10-12 inch skillet until hot.
- Sauté aromatics: Add the diced red onion, bell pepper, and jalapeño to the skillet. Sauté until the onions start to become translucent, about 3-4 minutes.
- Add sweet potatoes and spices: Stir in the cubed sweet potatoes along with cumin, minced garlic, smoked paprika, sea salt, and pepper. Toss everything to combine thoroughly.
- Cook sweet potatoes: Continue to cook the mixture for about 10 minutes, stirring regularly, until the sweet potatoes soften to fork-tender and begin to brown at the edges.
- Add black beans: Stir in the rinsed black beans and mix well.
- Create egg wells and cook eggs: Move the sweet potato and bean mixture around in the skillet to create four small wells. Crack one egg into each well. Cover the pan and cook until the eggs reach your preferred doneness, generally 4-6 minutes for medium eggs.
- Finish and garnish: Sprinkle the chopped fresh cilantro over the top just before serving for a fresh herbaceous note.
Notes
- Use pre-cooked or canned black beans to save time.
- Adjust the amount of jalapeño to control the heat level.
- Covering the skillet while cooking eggs helps them cook evenly and faster.
- This recipe can be made vegan by omitting eggs or substituting with tofu scramble.
- Sweet potatoes can be substituted with regular potatoes if preferred.
