Sweet Potato Breakfast Hash with Black Beans
Sweet Potato Breakfast Hash with Black Beans is a vibrant and nourishing dish that brings together the natural sweetness of sweet potatoes with the hearty protein of black beans and eggs. This recipe is not only quick to prepare—coming together in just 30 minutes—but it also serves as a versatile meal option for breakfast, lunch, or dinner. The addition of spicy jalapeños and colorful bell peppers adds a delightful kick, making it a satisfying choice for any time of day. Whether served on its own or wrapped in warm tortillas for tacos, this hash is sure to become a favorite in your meal rotation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 medium to large sweet potatoes (cut into 1/2 inch cubes)
- 2 T olive oil
- ½ red onion (small diced)
- 1 red bell pepper (diced)
- 1 jalapeño (diced)
- 1 tsp cumin
- 2–3 garlic cloves (minced)
- ½ tsp sea salt
- ½ tsp pepper
- ½ tsp smoked paprika (regular will work as well)
- 1 c black beans (rinsed (pre-cooked))
- 4 large eggs
- 1/3 c fresh cilantro (chopped)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Sauté diced onion, bell pepper, and jalapeño until onions are translucent.
- Add cubed sweet potatoes, cumin, minced garlic, smoked paprika, salt, and pepper. Stir to combine.
- Cook for about 10 minutes until sweet potatoes are fork-tender and starting to brown.
- Gently mix in black beans and create wells for the eggs. Crack eggs into wells and cover the skillet.
- Cook until eggs reach your desired doneness.
- Top with fresh cilantro before serving.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 210mg