I love how this Sweet Potato Breakfast Hash turns simple pantry staples into a bold, hearty skillet packed with black beans, eggs, peppers, and just the right kick. It’s brunch-worthy, dinner-ready, and taco-approved.
I’m obsessed with this Sweet Potato Breakfast Hash because it hits that sweet, spicy, savory thing without trying too hard. The sweet potatoes get all hearty and satisfying, while black beans make the whole skillet feel like a real meal instead of some sad breakfast situation.
I love it for weekend brunch, but honestly, I’ll eat it for dinner with zero hesitation. And if there are leftovers?
Straight into tacos. No debate.
It has just enough kick to keep things interesting, enough color to make me happy, and enough staying power to carry me through the day. Simple.
Bold. Very much my kind of breakfast.
Ingredients
- Sweet potatoes bring the cozy, filling base, with just enough natural sweetness.
- Olive oil helps everything crisp up and taste a little richer.
- Yellow onion adds that savory breakfast smell you’ll want immediately.
- Red bell pepper gives a sweet crunch and pretty color.
- Jalapeño adds a little kick, but it’s not trying to hurt you.
- Garlic makes the whole skillet taste bigger and way more homey.
- Cumin, smoked paprika, and chili powder bring warm, smoky flavor fast.
- Black beans add protein and make this feel like a real meal.
- Eggs turn it into breakfast, basically, and keep you full longer.
- Cilantro and lime wake everything up with fresh, bright flavor.
- Plus, avocado and hot sauce make it feel weekend-brunch good.
Ingredient Quantities
- 1 1/2 pounds sweet potatoes, peeled and cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, seeded and diced
- 1 small jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 can 15 ounces black beans, rinsed and drained
- 4 large eggs
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Optional garnishes: 1 avocado sliced, hot sauce to taste
How to Make this
1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 1 1/2 pounds sweet potatoes (peeled and cut into 1 inch cubes) and spread in an even layer. Cook, stirring occasionally, until edges are browned and potatoes are nearly tender, about 10 to 12 minutes.
2. Push the sweet potatoes to one side, add the diced 1 medium yellow onion, 1 medium red bell pepper (seeded and diced), and 1 small jalapeño (seeded and minced) to the skillet. Sauté together until the vegetables are softened, about 5 minutes.
3. Stir in 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Cook 1 to 2 minutes more until fragrant, stirring to coat the vegetables and potatoes with the spices.
4. Add 1 can (15 ounces) black beans (rinsed and drained) to the skillet and gently fold to combine. Cook until the beans are heated through, about 2 to 3 minutes.
5. Taste and adjust seasoning as needed. Stir in 1 tablespoon fresh lime juice and about half of the 1/4 cup fresh cilantro (chopped).
6. Make four small wells in the hash and crack 4 large eggs into the wells. Reduce heat to low, cover the skillet, and cook until the egg whites are set and yolks reach your desired doneness, about 6 to 8 minutes for runny yolks or longer for firmer yolks.
7. If you prefer, you can separately fry or poach the eggs and place them on top of the hash instead of cooking them in the skillet.
8. Remove from heat, sprinkle with the remaining cilantro, and adjust lime or salt if needed.
9. Serve the hash topped with sliced avocado and hot sauce to taste.
Equipment Needed
1. Large heavy skillet with lid
2. Chef knife
3. Cutting board
4. Spatula or wooden spoon
5. Measuring spoons and measuring cup
6. Can opener and fine mesh strainer or colander
7. Small bowl for beaten eggs or cilantro
8. Citrus juicer or reamer
FAQ
Simple Sweet Potato Breakfast Hash With Black Beans Recipe Substitutions and Variations
- Sweet potatoes: Yukon gold potatoes for a less sweet, creamier texture; or roasted butternut squash for similar sweetness
- Black beans: pinto beans for comparable flavor; or cooked chickpeas for a firmer bite
- Jalapeño: serrano for more heat; or poblano for milder, smokier flavor
- Eggs: firm tofu cubes or crumbled tofu pan fried for a vegan option; or poached eggs if you prefer a runny yolk
Pro Tips
1. Par-cook the sweet potatoes in boiling water for 4 to 5 minutes before sautéing, then drain and dry well. This shortens skillet time and gives you tender centers with nicely browned edges without burning the outside.
2. Use a heavy skillet (cast iron is ideal) and don’t overcrowd the pan. Give the potatoes space to brown; if necessary cook in two batches and combine with the veggies at the end.
3. Bloom the spices in the hot oil with the onions and peppers for 60 to 90 seconds before adding the beans. That little step deepens the flavor and makes the cumin and smoked paprika pop.
4. For silky runny yolks every time, bring the skillet to low, add a tablespoon of water, then cover for 5 to 7 minutes. The steam finishes the eggs gently. If you like a crisper texture, fry or poach separately and nestle them on top.
5. Brightness matters. Finish with lime juice and fresh cilantro just before serving, and add avocado and a few drops of good hot sauce to balance richness and lift the whole dish.
Simple Sweet Potato Breakfast Hash With Black Beans Recipe
I love how this Sweet Potato Breakfast Hash turns simple pantry staples into a bold, hearty skillet packed with black beans, eggs, peppers, and just the right kick. It’s brunch-worthy, dinner-ready, and taco-approved.
4
servings
374
kcal
Equipment: 1. Large heavy skillet with lid
2. Chef knife
3. Cutting board
4. Spatula or wooden spoon
5. Measuring spoons and measuring cup
6. Can opener and fine mesh strainer or colander
7. Small bowl for beaten eggs or cilantro
8. Citrus juicer or reamer
Ingredients
1 1/2 pounds sweet potatoes, peeled and cut into 1 inch cubes
2 tablespoons olive oil
1 medium yellow onion, diced
1 medium red bell pepper, seeded and diced
1 small jalapeño, seeded and minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 can 15 ounces black beans, rinsed and drained
4 large eggs
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
Optional garnishes: 1 avocado sliced, hot sauce to taste
Directions
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 1 1/2 pounds sweet potatoes (peeled and cut into 1 inch cubes) and spread in an even layer. Cook, stirring occasionally, until edges are browned and potatoes are nearly tender, about 10 to 12 minutes.
- Push the sweet potatoes to one side, add the diced 1 medium yellow onion, 1 medium red bell pepper (seeded and diced), and 1 small jalapeño (seeded and minced) to the skillet. Sauté together until the vegetables are softened, about 5 minutes.
- Stir in 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Cook 1 to 2 minutes more until fragrant, stirring to coat the vegetables and potatoes with the spices.
- Add 1 can (15 ounces) black beans (rinsed and drained) to the skillet and gently fold to combine. Cook until the beans are heated through, about 2 to 3 minutes.
- Taste and adjust seasoning as needed. Stir in 1 tablespoon fresh lime juice and about half of the 1/4 cup fresh cilantro (chopped).
- Make four small wells in the hash and crack 4 large eggs into the wells. Reduce heat to low, cover the skillet, and cook until the egg whites are set and yolks reach your desired doneness, about 6 to 8 minutes for runny yolks or longer for firmer yolks.
- If you prefer, you can separately fry or poach the eggs and place them on top of the hash instead of cooking them in the skillet.
- Remove from heat, sprinkle with the remaining cilantro, and adjust lime or salt if needed.
- Serve the hash topped with sliced avocado and hot sauce to taste.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 368g
- Total number of serves: 4
- Calories: 374kcal
- Fat: 12.7g
- Saturated Fat: 2.5g
- Trans Fat: 0.04g
- Polyunsaturated: 1.45g
- Monounsaturated: 6.7g
- Cholesterol: 186mg
- Sodium: 575mg
- Potassium: 981mg
- Carbohydrates: 52g
- Fiber: 11.9g
- Sugar: 10.1g
- Protein: 15.4g
- Vitamin A: 24862IU
- Vitamin C: 37.3mg
- Calcium: 103mg
- Iron: 3.17mg
