Pin It A hearty, colorful skillet breakfast featuring roasted sweet potatoes, savory black beans, and perfectly cooked eggs—ideal for a satisfying start to the day.
My family first tried this breakfast hash on a lazy Sunday morning, and we loved its vibrant colors and cozy flavors. Since then, it has become our go-to weekend treat—so satisfying and easy to customize.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 g)
- Red bell pepper: diced
- Red onion: 1 small, diced
- Garlic: 2 cloves, minced
- Cilantro: 2 tablespoons fresh, chopped (plus extra for garnish)
- Black beans: 1 can (400 g), drained and rinsed
- Eggs: 4 large
- Ground cumin: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Chili powder: 1/2 teaspoon (optional)
- Salt and black pepper: to taste
- Olive oil: 2 tablespoons
Instructions
- Cook sweet potatoes:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, for 8–10 minutes until just tender and lightly browned.
- Add veggies:
- Add the red onion and bell pepper. Sauté for 4–5 minutes until softened.
- Season hash:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Combine beans:
- Add the black beans and remaining olive oil. Season with salt and pepper. Cook for 2–3 minutes, stirring gently to combine and warm through.
- Add eggs:
- Make four small wells in the hash. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook for 6–8 minutes, or until eggs are set to your liking.
- Garnish and serve:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately, straight from the skillet.
Pin It I remember making this hash for my kids before school on a chilly morning. They loved digging into this hearty meal straight from the skillet, and everyone had the energy for the busy day ahead.
Required Tools
Large nonstick or cast iron skillet with lid, chefs knife, cutting board, spatula
Nutrition Information
Each serving has approximately 320 calories, 11 g total fat, 43 g carbohydrates, and 13 g protein.
Recipe Notes
For extra flavor, top with avocado slices, hot sauce, or crumbled feta cheese. You can swap black beans for pinto or kidney beans if needed, and for a vegan twist omit eggs and add sautéed mushrooms or tofu.
Pin It A sprinkle of fresh cilantro and a dash of black pepper add freshness and flavor right before serving. This hash is sure to brighten up any morning.
Recipe Questions & Answers
- → How do you ensure the sweet potatoes cook evenly?
Dice sweet potatoes uniformly and cook over medium heat, stirring occasionally until they are tender and lightly browned for even cooking.
- → Can I substitute the black beans with other legumes?
Yes, pinto or kidney beans can be used as alternatives while maintaining the dish’s texture and flavor balance.
- → What spices enhance the flavor of this hash?
Ground cumin, smoked paprika, and optional chili powder add warmth and depth, complementing the sweetness of the potatoes and earthiness of the beans.
- → How are the eggs cooked in the skillet?
After creating small wells in the hash, eggs are cracked in and cooked covered on low heat until set to the preferred doneness.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free; just ensure canned beans are from a trusted gluten-free source.