Save A hearty, colorful skillet breakfast featuring roasted sweet potatoes, savory black beans, and perfectly cooked eggs—ideal for a satisfying start to the day.
I first made this hash for a weekend brunch when my family wanted something filling but still fresh. It quickly became a favorite thanks to how colorful and hearty it is, especially on busy mornings.
Ingredients
- Vegetables: 2 medium sweet potatoes, peeled and diced (about 500 g), 1 red bell pepper, diced, 1 small red onion, diced, 2 cloves garlic, minced, 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- Beans: 1 can (400 g) black beans, drained and rinsed
- Eggs: 4 large eggs
- Spices & Seasoning: 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder (optional), salt and black pepper (to taste)
- Oils & Others: 2 tablespoons olive oil
Instructions
- Cook sweet potatoes:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, for 8 minutes until just tender and lightly browned.
- Add vegetables:
- Add the red onion and bell pepper. Sauté for 4 minutes until softened.
- Spice and aromatics:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Warm beans:
- Add the black beans and remaining olive oil. Season with salt and pepper. Cook for 2 minutes, stirring gently to combine and warm through.
- Add eggs:
- Make four small wells in the hash. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook for 6 minutes, or until eggs are set to your liking.
- Serve and garnish:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately, straight from the skillet.
Save This sweet potato and black bean hash is a go-to for family brunches—everyone gets involved in dicing and stirring, and someone always volunteers to garnish with extra cilantro.
Required Tools
Large nonstick or cast-iron skillet with lid, chefs knife, cutting board, spatula
Allergen Information
Contains eggs. Vegetarian and gluten-free. Always check canned bean labels for potential cross-contamination if gluten-sensitive.
Nutritional Information
Calories: ~320, Total Fat: 11 g, Carbohydrates: 43 g, Protein: 13 g per serving
Save This breakfast hash is best enjoyed fresh and hot out of the skillet. Enjoy it with your favorite toppings for a delicious morning meal.
Recipe FAQ
- → Can I prepare the sweet potatoes ahead of time?
Yes, roasting and dicing sweet potatoes in advance can save time and help the flavors meld nicely when cooked together.
- → What can I use instead of black beans?
Substitutes like pinto or kidney beans work well and offer a similar creamy texture and mild flavor.
- → How do I cook the eggs without overcooking them?
Create small wells in the skillet mixture, crack eggs into each, then cover and cook on low heat until the whites are set and yolks reach your preference.
- → Is this dish suitable for a gluten-free diet?
Yes, all the ingredients are naturally gluten-free, but check canned beans for cross-contamination.
- → Can I make a vegan version of this dish?
Omit the eggs and add sautéed mushrooms or tofu for protein and texture, maintaining a hearty and satisfying meal.