When you want a hearty, flavorful start to your day, nothing beats the Sweet Potato Breakfast Hash with Black Beans Recipe. This vibrant dish brings together tender, caramelized sweet potatoes, spicy jalapeños, and creamy black beans all mingling with perfectly cooked eggs. It’s a complete breakfast that’s bursting with warmth, texture, and just the right amount of kick, making it the perfect way to fuel your morning with wholesome goodness and bold flavors.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building the layers of flavor and texture you’ll enjoy. From the sweetness of the potatoes to the earthy depth of cumin and the fresh zing of cilantro, these simple items come together to create something truly special.
- Sweet potatoes: The star of the dish, providing natural sweetness and a tender-but-not-mushy texture when cubed just right.
- Olive oil: Adds richness and helps everything cook evenly with a lovely golden finish.
- Red onion: Brings a mild sweetness and a bit of bite that mellows as it cooks.
- Red bell pepper: Adds vibrant color and a fresh, crisp sweetness that balances the spice.
- Jalapeño: Offers a gentle heat that wakes up your palate without overwhelming.
- Cumin: A warming spice that deepens the savory notes and complements the smoky paprika.
- Garlic: Infuses the hash with aromatic, savory depth.
- Sea salt and pepper: Essential seasoning to bring out all the natural flavors beautifully.
- Smoked paprika: Provides a subtle smoky warmth that elevates the dish’s complexity.
- Black beans: Creamy and hearty, they add protein and earthy tones, making this hash extra satisfying.
- Eggs: Cooked right in the hash, they add richness and a silky texture that rounds out every bite.
- Fresh cilantro: A bright, herbaceous finish that freshens and lightens the dish just before serving.
How to Make Sweet Potato Breakfast Hash with Black Beans Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large skillet over medium-high heat. Toss in the diced red onion, red bell pepper, and jalapeño. As they cook, their flavors meld and the onions start to turn translucent, creating a sweet and spicy foundation for the hash.
Step 2: Add the Sweet Potatoes and Spices
Next, add your cubed sweet potatoes along with cumin, minced garlic, smoked paprika, sea salt, and pepper. Stir everything together to combine, allowing the spices to evenly coat the sweet potatoes. The cubes should cook for about 10 minutes, stirring frequently, until they soften and develop beautiful golden edges that enhance the dish’s texture and flavor.
Step 3: Incorporate the Black Beans
Once the sweet potatoes have softened just right, fold in the rinsed black beans. Give everything a good toss to mix the beans evenly throughout the hash, ensuring every bite has that creamy, hearty black bean goodness.
Step 4: Cook the Eggs in the Hash
Push the hash mixture around in the skillet to form four small wells. Crack one egg into each well, then cover the pan. Let the eggs cook to your preferred doneness—whether you love your yolks runny or fully set, this method makes the eggs a perfect, integrated part of the dish.
How to Serve Sweet Potato Breakfast Hash with Black Beans Recipe
Garnishes
Sprinkle freshly chopped cilantro on top for a fresh, herbaceous pop that brightens the entire dish. You can also add a squeeze of lime or some crumbled feta for an extra tangy touch that plays beautifully with the savory hash.
Side Dishes
This hash pairs wonderfully with warm tortillas or crispy toast to scoop up every last bit. A side of sliced avocado or a fresh tomato salad can add creaminess or acidity that perfectly complements the dish’s bold flavors.
Creative Ways to Present
Try serving the Sweet Potato Breakfast Hash with Black Beans Recipe in individual cast iron skillets for a rustic feel. Or pile it onto a toasted bagel or English muffin for a hearty brunch sandwich. For a crowd, keep it warm in a casserole dish right on the table—everyone can serve themselves and customize with their favorite toppings.
Make Ahead and Storage
Storing Leftovers
Leftover hash stores beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits, making it just as delicious the next morning or as a quick, nourishing snack.
Freezing
You can freeze the hash without the eggs for up to two months. Portion it into freezer-safe containers or bags, then thaw overnight in the fridge before reheating. This makes it super handy for busy mornings or impromptu meals.
Reheating
To reheat, warm the hash gently in a skillet over medium heat until heated through, adding a splash of water or oil if needed to restore moisture. If you’ve stored the eggs separately or added them fresh, cook them on the side or quickly in the warm hash before serving.
FAQs
Can I use canned sweet potatoes instead of fresh?
Fresh cubed sweet potatoes work best because they retain the perfect texture when cooked. Canned sweet potatoes are usually softer and might turn mushy in the hash, so they’re not ideal for this recipe.
Is this recipe suitable for a vegetarian or vegan diet?
It’s perfect for vegetarians as is, thanks to the eggs and beans. For a vegan version, simply skip the eggs or substitute with tofu scramble or another plant-based alternative.
Can I make this recipe spicier or milder?
Absolutely! Adjust the jalapeño amount or remove the seeds to control the heat level. You can also add extra smoked paprika or a pinch of chili powder for a smoky, spicy boost.
What can I substitute for black beans?
If you don’t have black beans on hand, pinto beans or kidney beans work well as alternatives, providing similar texture and flavor balance.
How long will the hash keep once cooked?
Stored properly in the refrigerator, your Sweet Potato Breakfast Hash with Black Beans Recipe will stay fresh and tasty for up to three days. Just reheat and enjoy!
Final Thoughts
This Sweet Potato Breakfast Hash with Black Beans Recipe has become one of my absolute favorite ways to kick off the day, and I truly hope you enjoy it as much as I do. Its combination of sweet, savory, smoky, and fresh notes creates a symphony of flavors that’s both comforting and exciting. Give it a try—you might just find your new go-to breakfast that keeps you energized and smiling every morning!
Print
Sweet Potato Breakfast Hash with Black Beans Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Sweet Potato Breakfast Hash with Black Beans is a vibrant, nutritious morning meal that combines tender cubed sweet potatoes sautéed with aromatic spices, sautéed onions and peppers, creamy black beans, and perfectly cooked eggs. It’s a wholesome and satisfying dish that delivers a delightful blend of flavors and textures, perfect for a hearty breakfast or brunch.
Ingredients
Vegetables
- 2 medium to large sweet potatoes, cut into 1/2 inch cubes
- 1/2 red onion, small diced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 2–3 garlic cloves, minced
- 1/3 cup fresh cilantro, chopped
Spices & Seasonings
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika (regular will work as well)
Others
- 2 tablespoons olive oil
- 1 cup black beans, rinsed (pre-cooked)
- 4 large eggs
Instructions
- Heat the oil: Heat olive oil over medium-high heat in a large 10-12 inch skillet to prepare for sautéing the vegetables.
- Sauté the aromatics: Add the diced red onion, red bell pepper, and jalapeño to the skillet, sautéing until the onions become translucent and tender, releasing their flavors.
- Add spices and sweet potatoes: Stir in the cubed sweet potatoes along with cumin, minced garlic, smoked paprika, salt, and pepper, ensuring the sweet potatoes are evenly coated with the spices.
- Cook sweet potatoes: Continue to cook the sweet potatoes for about 10 minutes, stirring regularly until they start browning at the edges and turn fork-tender.
- Add black beans: Incorporate the rinsed black beans into the skillet and toss everything together to combine well.
- Create wells and add eggs: Move the sweet potato mixture aside to create four small wells. Crack one egg into each well carefully. Cover the pan with a lid and cook until the eggs reach your desired doneness.
- Finish and garnish: Once eggs are cooked, sprinkle the chopped fresh cilantro on top for a fresh, bright finish. Serve immediately.
Notes
- For a spicier version, leave some jalapeño seeds in the dish or add extra chili powder.
- You can substitute black beans with pinto beans or kidney beans if preferred.
- If you want a vegan version, omit the eggs or substitute with tofu scramble.
- Ensure the sweet potato cubes are uniform in size for even cooking.
- This dish pairs well with warm tortillas or avocado slices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
