If you’ve been hunting for a breakfast that feels like a warm hug and packs a punch of flavor, look no further than this Sweet Potato Breakfast Hash with Black Beans Recipe. It’s a vibrant mix of tender sweet potatoes, smoky spices, spicy jalapeño, and hearty black beans, all topped with perfectly cooked eggs. Every bite offers a delightful balance of textures and colors that will brighten your morning and fuel your day with wholesome goodness.
Ingredients You’ll Need
The beauty of this Sweet Potato Breakfast Hash with Black Beans Recipe lies in its simple, fresh ingredients that each play a vital role in crafting a delicious and satisfying dish. From the sweet earthiness of the potatoes to the smoky depth of the paprika and the creamy richness of the eggs, every element adds its own magic.
- 2 medium to large sweet potatoes, cut into 1/2 inch cubes: These provide the hearty and sweet base with a lovely tender-crisp texture.
- 2 tablespoons olive oil: A good-quality olive oil helps sauté the vegetables and adds a subtle richness.
- 1/2 red onion, small diced: Adds a mild sweetness and crunch.
- 1 red bell pepper, diced: Brings vibrant color and a fresh, juicy crunch.
- 1 jalapeño, diced: For that tasty kick of heat that wakes up the palate.
- 1 teaspoon cumin: A warm, earthy spice that brings depth and warmth.
- 2-3 garlic cloves, minced: Infuses the hash with aromatic punch and zest.
- 1/2 teaspoon sea salt: Enhances all the flavors naturally.
- 1/2 teaspoon pepper: Adds gentle heat and balance.
- 1/2 teaspoon smoked paprika: Imparts a subtle smokiness; regular paprika works well too.
- 1 cup black beans, rinsed (pre-cooked): Adds creaminess, protein, and a satisfying bite.
- 4 large eggs: The crowning glory that brings a luscious, comforting finish.
- 1/3 cup fresh cilantro, chopped: Adds brightness and freshness when sprinkled at the end.
How to Make Sweet Potato Breakfast Hash with Black Beans Recipe
Step 1: Heat the Olive Oil and Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium-high heat. This step is the foundation, allowing the oil to warm up and become the perfect environment for the chopped red onion, red bell pepper, and jalapeño. Sauté these until the onions are just turning translucent and the peppers start to soften. This unlocks their natural sweetness and offers a fragrant start to your hash.
Step 2: Add Sweet Potatoes and Spices
Next, add those beautiful cubed sweet potatoes along with cumin, minced garlic, smoked paprika, sea salt, and pepper. Toss everything together so the spices coat the sweet potatoes evenly. The sweet potatoes will take their time cooking here — about 10 minutes — until they soften to a fork-tender texture and develop perfect little browned edges. This step builds up the heart and flavor of the dish.
Step 3: Stir in Black Beans
Once the sweet potatoes are soft and slightly caramelized, stir in the rinsed black beans. They bring a creamy, earthy component that complements the sweetness of the potatoes and the spices. Give everything a gentle toss to combine all the flavors evenly.
Step 4: Create Wells and Cook the Eggs
Now for a fun part: push the hash aside in four spots to create little wells. Carefully crack an egg into each well, then cover the pan and allow the eggs to cook to your preference. Whether you prefer runny yolks or fully set eggs, this step adds a rich, velvety contrast to the colorful, textured hash underneath.
How to Serve Sweet Potato Breakfast Hash with Black Beans Recipe
Garnishes
Sprinkling freshly chopped cilantro over this hash not only adds a pop of green but also a fresh, herbaceous flavor that lifts the whole dish. For extra indulgence, a dollop of sour cream or a drizzle of hot sauce makes a dynamic duo with the eggs and spiced veggies.
Side Dishes
This hash is such a hearty dish that it can stand proudly on its own, but if you want to round out your meal, try serving it with warm corn tortillas or crusty bread for scooping. A simple fruit salad on the side adds a refreshing sweetness that balances the smoky, spicy notes perfectly.
Creative Ways to Present
For a brunch-worthy presentation, plate the hash in individual cast iron skillets or rustic bowls, topped with a fried egg and a pinch of cilantro. You can even add avocado slices or crumbled feta cheese on top for extra creaminess and flavor contrast that will wow anyone lucky enough to try it.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Sweet Potato Breakfast Hash with Black Beans Recipe, great news — it stores beautifully! Place the hash in an airtight container and refrigerate for up to 3 days. Keeping the eggs separate or adding them fresh when reheating helps maintain the best texture.
Freezing
The hash itself freezes well without the eggs. Just cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove or in the microwave. Preparing fresh eggs on the side will keep your meal tasting just like new.
Reheating
To reheat, gently warm the hash in a skillet over medium heat with a splash of water or oil to prevent drying out. If you stored your eggs separately, quickly fry or scramble fresh ones to top off the warm hash. This way, your breakfast still feels freshly made and satisfying.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While sweet potatoes bring a unique sweetness and color, regular potatoes work just fine and provide a comforting, earthy flavor that pairs beautifully with the spices and black beans.
Is this recipe vegan-friendly?
You can easily make it vegan by skipping the eggs and perhaps adding tofu scramble or avocado slices for creaminess. The hash itself is packed with plant-based goodness.
How spicy is the hash with jalapeño?
The jalapeño adds a gentle warmth rather than overwhelming heat. If you prefer milder flavors, reduce the jalapeño amount or remove the seeds to tame the spice level.
Can I prepare this recipe in advance for a busy morning?
Definitely! The hash can be made the night before and quickly reheated in the morning. Just add your eggs fresh when serving for the best texture and flavor.
What other toppings can I add to elevate this dish?
Think sliced avocado, crumbled cheese like feta or cotija, a dollop of sour cream, or a sprinkle of seeds or nuts for crunch. Fresh herbs like parsley or green onions also bring great brightness.
Final Thoughts
This Sweet Potato Breakfast Hash with Black Beans Recipe is one of those dishes that feels special but comes together so easily. It’s vibrant, nourishing, and versatile enough to please every taste bud at your table. I can’t wait for you to try it and make it your own morning go-to meal that leaves you energized and smiling all day long.
Print
Sweet Potato Breakfast Hash with Black Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Breakfast Hash with Black Beans is a vibrant and hearty morning meal, combining tender sweet potatoes, sautéed peppers, and protein-rich black beans, topped with perfectly cooked eggs and fresh cilantro. It’s a flavorful and nutritious dish perfect for a wholesome start to your day.
Ingredients
Vegetables & Aromatics
- 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 paprika can be used)
Other Ingredients
- 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 until hot but not smoking.
- Sauté aromatics: Add the diced red onion, red bell pepper, and jalapeño to the skillet. Cook, stirring occasionally, until the onions become translucent and the vegetables soften, about 3-5 minutes.
- Add sweet potatoes and spices: Incorporate the cubed sweet potatoes along with cumin, minced garlic, smoked paprika, sea salt, and pepper. Stir well to evenly coat the sweet potatoes and spices.
- Cook sweet potatoes: Continue cooking the mixture for about 10 minutes, stirring regularly. Cook until the sweet potatoes start to brown at the edges and become tender enough to pierce with a fork.
- Add black beans: Mix in the rinsed black beans, evenly distributing them throughout the sweet potato mixture.
- Create wells and add eggs: Move the hash mixture to create four small wells in the skillet. Crack one egg into each well carefully.
- Cook eggs: Cover the skillet with a lid and cook until the eggs reach your desired doneness, approximately 4-6 minutes for runny yolks or longer for firm yolks.
- Garnish and serve: Sprinkle freshly chopped cilantro over the cooked hash and eggs. Serve hot for a nourishing breakfast.
Notes
- Use pre-cooked or canned black beans for convenience; rinse and drain well before adding.
- Adjust the amount of jalapeño to control the spice level to your preference.
- Covering the skillet helps the eggs cook evenly without needing to flip them.
- This recipe can be easily doubled to serve more people.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
