Save A hearty, colorful skillet breakfast featuring roasted sweet potatoes, savory black beans, and perfectly cooked eggs—ideal for a satisfying start to the day.
I first made this hash for a weekend brunch with visiting friends. It was a hit around the table—everyone loved customizing their serving with avocado and hot sauce. Honestly, the combination of sweet potato and creamy eggs is a winner every time.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 g)
- Red bell pepper: 1, diced
- Red onion: 1 small, diced
- Garlic: 2 cloves, minced
- Fresh cilantro: 2 tablespoons, 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 (optional): 1/2 teaspoon
- Salt and black pepper: to taste
- Olive oil: 2 tablespoons
Instructions
- Cook sweet potatoes:
- Heat 1 tablespoon olive oil in large skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, for 8–10 minutes until just tender and lightly browned.
- Add vegetables:
- Add the red onion and bell pepper. Sauté for 4–5 minutes until softened.
- Add aromatics and spices:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Add beans and season:
- 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.
- Cook 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.
- Finish and serve:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately, straight from the skillet.
Pin it Our family loves gathering in the kitchen on slow Sunday mornings, passing around bowls of hash straight out of the skillet. My kids request it again any time sweet potatoes show up on our counter!
Required Tools
Large nonstick or cast-iron skillet with lid. Chefs knife. Cutting board. Spatula.
Allergen Information
Contains eggs. Vegetarian and gluten-free. Check bean labels for allergens if needed.
Nutritional Information
Per serving: Calories: ~320. Total Fat: 11 g. Carbohydrates: 43 g. Protein: 13 g.
Pin it This hash always brings color and comfort to the morning table. Enjoy each hearty bite with your favorite toppings!
Frequently Asked Questions
- → Can I make this dish vegan?
Yes, simply omit the eggs and consider adding sautéed mushrooms or tofu for extra protein and texture.
- → What beans work best besides black beans?
Pinto or kidney beans are excellent alternatives that maintain a creamy texture and complement the spices well.
- → How do I prevent the sweet potatoes from sticking?
Use a good quality nonstick or cast-iron skillet with enough olive oil, and avoid overcrowding the pan while sautéing.
- → Can I prepare this ahead of time?
Yes, you can cook the vegetable and bean mixture in advance and add eggs just before serving to keep them fresh.
- → What toppings enhance the flavor?
Fresh cilantro, avocado slices, hot sauce, or crumbled feta cheese add bright, creamy, or spicy notes.