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
Scale
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.
