Description
A hearty and nutritious breakfast hash made with sweet potatoes, eggs, and black beans.
Ingredients
Scale
- 2 medium–large sweet potatoes, cut into ½-inch cubes
- 2 Tbsp olive oil
- ½ red onion, small diced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 1 tsp cumin
- 2–3 garlic cloves, minced
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 cup black beans, rinsed and pre-cooked
- 4 large eggs
- ⅓ cup fresh cilantro, chopped
Instructions
- Heat olive oil over medium-high heat in a large skillet (10–12 inches).
- Add onion, bell pepper, and jalapeño. Sauté until onions begin to turn translucent.
- Stir in sweet potatoes, cumin, garlic, smoked paprika, salt, and pepper. Toss well to coat.
- Cook for about 10 minutes, stirring regularly, until sweet potatoes are fork-tender and lightly browned on the edges.
- Add black beans and gently stir to combine.
- Create 4 small wells in the mixture and crack an egg into each well.
- Cover the skillet and cook until eggs reach your desired doneness.
- Sprinkle with fresh cilantro and serve as-is or tucked into warm tortillas as breakfast tacos.
Notes
- Shortcut option: Cook eggs separately to save ~5 minutes.
- Crispy potatoes tip: Stir every 1–2 minutes to prevent sticking while still getting golden edges.
- Leftovers: Store in the fridge up to 5 days.
- Reheat: Microwave ~1½ minutes, Oven: 350°F for ~10 minutes, Air fryer: 350°F for 5–7 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 164 mg
Keywords: Sweet Potato Breakfast Hash, healthy breakfast, vegetarian breakfast, breakfast tacos