If you’re dreaming of a breakfast that’s hearty, vibrantly colorful, and truly crave-worthy, you simply have to try this Sweet Potato Breakfast Hash with Black Beans. It’s the kind of one-pan wonder that makes lazy weekends and busy weekday mornings equally delicious—and trust me, you’ll want to make it again and again!
Why You’ll Love This Recipe
- One-Pan Ease: Everything cooks up in a single skillet—hello, super easy clean-up and less fuss before your first cup of coffee.
- Vibrant Flavors: From earthy cumin to smoky paprika, every bite is packed with delicious Tex-Mex flair and just the right amount of heat.
- Packed with Nutrition: Sweet potatoes and black beans bring fiber, protein, and a hefty dose of vitamins to the table—so you’ll feel great all morning long.
- Customizable Brunch Star: Whether you serve it straight from the pan, wrapped in tortillas, or dressed up with your favorite garnishes, this hash always impresses.
Ingredients You’ll Need
Let’s talk about how a handful of humble ingredients turn into something outrageously tasty! Each component of this Sweet Potato Breakfast Hash with Black Beans plays a starring role, bringing a pop of color, a burst of flavor, or the perfect bit of texture to the mix.
- Sweet Potatoes: These cubes roast up tender and caramelized, adding natural sweetness and a gorgeous orange hue.
- Olive Oil: Lends rich flavor and helps everything crisp up in the skillet.
- Red Onion: A pop of sweetness with a slight bite, turning mellow as it cooks.
- Red Bell Pepper: Bright, juicy, and delicately sweet, this gives every forkful a festive look and taste.
- Jalapeño: Adds just the right kick—remove the seeds for a milder version, or leave them in for extra heat.
- Cumin: Infuses the hash with earthy warmth and irresistible aroma.
- Garlic: Freshly minced garlic lifts up all the other flavors—don’t skimp!
- Sea Salt & Pepper: Essential for making each ingredient sing.
- Smoked Paprika: Brings subtle smokiness; if you only have regular paprika, it still works beautifully.
- Black Beans: Creamy and protein-packed, they make this breakfast incredibly satisfying.
- Large Eggs: Poached right in the hash, they complete the meal with luscious, runny yolks.
- Fresh Cilantro: A burst of herbal freshness that ties everything together and brightens the whole dish.
Variations
The real beauty of Sweet Potato Breakfast Hash with Black Beans is how easy it is to customize—so don’t be shy about swapping in what you love or what you have on hand. This hash was made for improvisation, whether you’re accommodating dietary needs or simply putting your own spin on a classic!
- No Eggs? No Problem: Skip the eggs and top your hash with avocado slices or a dollop of Greek yogurt for a hearty vegan option.
- Add Even More Veggies: Fold in spinach, kale, or zucchini for extra greens and nutrition.
- Make It Spicier: Add a diced chipotle in adobo or a few shakes of your favorite hot sauce for a punchy kick.
- Cheesy Upgrade: Sprinkle crumbled feta, queso fresco, or sharp cheddar on top before serving for a rich, melty finish.
How to Make Sweet Potato Breakfast Hash with Black Beans
Step 1: Sauté the Aromatics
Start by heating olive oil in a large (10–12 inch) skillet over medium-high heat. Toss in your diced red onion, red bell pepper, and jalapeño, and let them sizzle for a few minutes until the onions become soft and their aroma fills your kitchen with anticipation.
Step 2: Add the Sweet Potatoes & Spices
Next, stir in your cubed sweet potatoes, cumin, garlic, smoked paprika, sea salt, and pepper. Mix everything together until those spices evenly coat every colorful piece. Continue cooking, stirring regularly, until the sweet potatoes are just fork-tender and beginning to get golden, about 10 minutes.
Step 3: Stir in the Black Beans
Once the sweet potatoes are ready, gently fold in your black beans. Let them heat through for a minute or two—the warm beans add a lovely, creamy texture that makes this hash so satisfying.
Step 4: Create Egg Wells & Cook the Eggs
Use your spatula to make four little wells in the hash. Carefully crack a fresh egg into each one, then cover the skillet. Let them steam gently in the hash, cooking until the egg whites are set but the yolks are still runny (or however you like yours!).
Step 5: Finish & Serve
Sprinkle your hash with plenty of fresh cilantro, and serve it right away! This Sweet Potato Breakfast Hash with Black Beans is perfect as-is, but it’s also absolutely wonderful tucked into warm tortillas for a breakfast taco treat.
Pro Tips for Making Sweet Potato Breakfast Hash with Black Beans
- Even Sweet Potato Cubes: Aim for ½-inch cubes so your sweet potatoes cook through at the same rate—smaller pieces mean faster, more even results.
- Skillet Size Matters: Go for a roomy 10–12 inch pan to avoid overcrowding; this assures the veggies stay perfectly crisp without steaming.
- Egg Timing: For runny yolks, start checking at the 4-minute mark; leave the lid on a bit longer if you prefer firmer eggs.
- Make-Ahead Magic: Prep the sweet potato hash base ahead of time, then just add eggs and cilantro the morning of for a lightning-fast homemade breakfast.
How to Serve Sweet Potato Breakfast Hash with Black Beans
Garnishes
The finishing touches make all the difference! Scatter extra fresh cilantro or sliced green onions on top for a pop of color and brightness, or try a sprinkle of crumbled cotija cheese for a salty, tangy kick. A squeeze of lime over the finished Sweet Potato Breakfast Hash with Black Beans wakes up every bite.
Side Dishes
This hash is plenty hearty on its own, but if you’re feeling extra, serve it alongside warm corn or flour tortillas, some fresh fruit, or a crisp side salad. For brunch, I love adding a pitcher of fresh orange juice or a cozy mug of coffee.
Creative Ways to Present
For an extra fun twist, serve the hash inside tortillas as breakfast tacos or pile it high on toasted sourdough for a rustic “toast topper.” You can also layer it in jars for a beautiful grab-and-go meal, or set out garnishes for a DIY breakfast hash bar at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Breakfast Hash with Black Beans keeps like a dream! Transfer any extras to an airtight container and refrigerate; the hash (without eggs) will stay fresh for up to five days. If you’ve already cooked eggs in, just know the yolks will set a bit more as they sit, but the flavors only get better.
Freezing
If you want to freeze the hash, prepare it without the eggs. Cool completely, then portion into freezer-safe bags or containers. It’ll keep in the freezer for up to 3 months, making weekday breakfasts extra easy—simply defrost overnight and add eggs when reheating.
Reheating
To reheat, warm the hash gently in a skillet over medium heat, adding a splash of water if it looks dry. For a work-friendly option, a minute in the microwave does the trick (cover loosely to trap steam and keep things from drying out). If you’re adding eggs, create new wells and bake or fry fresh for the best texture.
FAQs
-
Can I make Sweet Potato Breakfast Hash with Black Beans vegan?
Absolutely! Simply omit the eggs, and instead top your hash with creamy avocado, extra black beans, or even some vegan cheese. It’s still hearty, flavorful, and filling—no eggs required.
-
How do I know when the sweet potatoes are cooked through?
You’ll know the sweet potatoes are ready when they’re fork-tender and have developed a little golden color around the edges. Aim for cubes that can be easily pierced but don’t fall apart—a taste-test is always encouraged!
-
Is Sweet Potato Breakfast Hash with Black Beans good for meal prep?
Yes! You can cook the hash base ahead of time and store it in the fridge. When ready to eat, reheat and add the eggs fresh for that perfectly runny yolk, or pack it up as a savory make-ahead breakfast or lunch.
-
Can I use canned sweet potatoes or leftover roasted sweet potato?
Leftover roasted sweet potato works beautifully—just add them in after you’ve sautéed the aromatics and warm through. Canned sweet potatoes tend to be too soft, so if you use them, be gentle when stirring to avoid them breaking down too much.
Final Thoughts
I can’t wait for you to enjoy every colorful, flavor-packed bite of this Sweet Potato Breakfast Hash with Black Beans! It’s the ultimate comfort breakfast—hearty, nourishing, and made for sharing. Give it a try and let it become your new breakfast favorite too.
Print
Sweet Potato Breakfast Hash with Black Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Saute, Pan-Fry
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Breakfast Hash with Black Beans is a hearty and flavorful dish that is perfect for a weekend brunch or a quick weekday breakfast. The combination of sweet potatoes, black beans, and eggs creates a satisfying meal that will keep you full and energized.
Ingredients
Sweet Potato Hash:
- 2 medium to large sweet potatoes, cut into 1/2 inch cubes
- 2 tablespoons olive oil
- 1/2 red onion, small diced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 1 teaspoon cumin
- 2–3 garlic cloves, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika (or regular)
Additional Ingredients:
- 1 cup black beans, rinsed
- 4 large eggs
- 1/3 cup fresh cilantro, chopped
Instructions
- Prepare Sweet Potato Hash: Heat olive oil in a large skillet over medium-high heat. Add onion, red pepper, and jalapeño. Sauté until onions are translucent. Add sweet potatoes, cumin, garlic, paprika, salt, and pepper. Cook for about 10 minutes until sweet potatoes are tender and browned.
- Add Black Beans: Stir in black beans and create wells in the mixture for the eggs.
- Cook Eggs: Crack eggs into the wells. Cover and cook until eggs reach desired doneness.
- Finish and Serve: Sprinkle with cilantro. Serve as is or in tortillas.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 186mg
