Sweet Potato Breakfast Hash with Black Beans

I whip up this sweet potato breakfast hash to enjoy sweet, crispy potatoes paired with hearty black beans, vibrant veggies, and a perfectly cooked egg on top. It’s colorful, filling, and hits all the right spots.

Why You’ll Love This Recipe

I love how this recipe comes together in a single skillet with minimal cleanup and packs big flavor in about 25 minutes. The combination of sweet potatoes and black beans offers a satisfying mix of sweetness, earthiness, and protein, while using ingredients easily found and prepped ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil or butter

• Sweet potatoes, diced

• Onion, diced

• Bell pepper (any color), chopped

• Garlic, minced

• Black beans, drained and rinsed

• Ground cumin and chili powder (or taco seasoning)

• Salt and pepper

• Eggs (optional, for topping)

• Fresh cilantro or parsley for garnish

• Optional extras: avocado slices, hot sauce, lime wedges

Directions

1. Heat oil in a large skillet over medium heat.

2. Add sweet potatoes and cook, stirring occasionally, until they begin to soften and brown (about 8–10 minutes).

3. Stir in onion, bell pepper, and garlic; cook until vegetables are tender, around 4–5 minutes.

4. Add black beans, cumin, and chili powder; season with salt and pepper. Continue cooking until beans are warmed through (about 2–3 minutes).

5. If using eggs, create small wells in the hash and crack eggs into them. Cover and cook until eggs reach your desired doneness.

6. Remove from heat and garnish with cilantro. Serve warm with avocado, hot sauce, or lime wedges if you like.

Servings and timing

• Servings: Makes about 4 generous servings.

• Prep time: ~10 minutes

• Cook time: ~15 minutes

• Total time: ~25 minutes

Variations

• Make it vegan: Skip the eggs and add extra black beans or crumbled tofu for protein.

• Add greens: Stir in spinach or kale at the end of cooking until wilted.

• Spice it up: Spice things with diced jalapeños, chipotle powder, or a splash of sriracha.

• Cheesy finish: Sprinkle crumbled queso fresco, feta, or cheddar cheese right before serving.

• Grain bowl: Serve the hash over cooked quinoa or rice to bulk it up even more.

storage/reheating

I let the hash cool, then store it in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently in a skillet or microwave—sometimes adding a splash of water to loosen it up. If I want to include eggs, I prepare them fresh to keep them fluffy and delicious.

FAQs

Can I use canned sweet potatoes?

I prefer fresh sweet potatoes for texture, but you can use canned—just reduce cooking time since they’re already soft.

Can this be meal-prepped?

Absolutely! I cook the hash ahead of time and reheat it in the morning. I add fresh toppings—like avocado or eggs—just before eating.

What kind of beans work best?

I love black beans for their richness and color, but pinto, kidney, or chickpeas also work well.

Is this gluten-free?

Yes—as long as your spices are gluten-free, the recipe is naturally gluten-free.

How can I make it spicier?

I kick up the heat with diced jalapeños, chipotle in adobo, hot sauce, or extra chili powder.

Conclusion

I find this Sweet Potato Breakfast Hash with Black Beans to be a vibrant, nourishing way to start the day. It’s full of flavor, adaptable to what’s in my pantry, and perfect for meal prep or a leisurely brunch. I hope it brings ease and deliciousness to your morning just as it does to mine!

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