Pin 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 created this hash when I wanted a filling breakfast that everyone in my family could enjoy together. The sweet potatoes and beans come together so quickly, and cracking eggs right into the skillet feels like such a treat every time.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 g)
- Red bell pepper: 1, diced
- Red onion: 1 small, diced
- Garlic: 2 cloves, minced
- Fresh cilantro: 2 tablespoons, chopped (plus extra for garnish)
- Black beans: 1 can (400 g), drained and rinsed
- Eggs: 4 large
- Ground cumin: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Chili powder: 1/2 teaspoon (optional)
- Salt and black pepper: to taste
- Olive oil: 2 tablespoons
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 & 10 minutes until just tender and lightly browned.
- Sauté vegetables:
- Add the red onion and bell pepper. Sauté for 4 & 5 minutes until softened.
- Add aromatics and spices:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Add beans and season:
- Add the black beans and remaining olive oil. Season with salt and pepper. Cook for 2 & 3 minutes, stirring gently to combine and warm through.
- Prepare 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 & 8 minutes, or until eggs are set to your liking.
- Finish and serve:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately, straight from the skillet.
Pin 
This sweet potato hash is often our special weekend breakfast, and watching everyone dig in straight from the skillet is such a cozy moment. Even picky eaters end up loving the bright flavors and colors.
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 bean labels for possible gluten cross-contamination.
Nutritional Information (per serving)
Calories: ~320. Total Fat: 11 g. Carbohydrates: 43 g. Protein: 13 g.
Pin Enjoy this hash as a vibrant breakfast, or save leftovers for a quick lunch the next day. The savory sweet, colorful combo never fails to brighten up our mornings.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, simply omit the eggs and consider adding sautéed mushrooms or tofu as a protein substitute for a vegan-friendly option.
- → What beans can I use instead of black beans?
Pinto or kidney beans work well as alternatives, offering a similar texture and mild flavor that complements the spices.
- → How do I ensure the sweet potatoes cook evenly?
Dice the sweet potatoes uniformly and cook over medium heat, stirring occasionally until they are tender and lightly browned.
- → What spices enhance this skillet best?
Ground cumin, smoked paprika, and a touch of chili powder add warmth and depth, balancing the natural sweetness of the potatoes and the earthiness of the beans.
- → Can this dish be prepared ahead of time?
Yes, you can cook the hash components in advance and reheat gently. Add and cook the eggs fresh before serving for ideal texture.