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
Scale
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.
