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 sweet potato & black bean hash after a busy week, wanting something comforting and energizing on a chilly morning. The colors and flavors always lift the mood and fill the kitchen with inviting aromas.
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: 1/2 teaspoon (optional)
- Salt & black pepper: to taste
- Olive oil: 2 tablespoons
Instructions
- Prep 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 Vegetables:
- Add the red onion and bell pepper. Sauté for 4&5 minutes until softened.
- Spice It Up:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Add Beans & 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 & Serve:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately, straight from the skillet.
Save My kids love to help crack the eggs and sprinkle cilantro on top, making breakfast time a fun family moment. We always gather around the table to share stories as we dig in.
Required Tools
Large nonstick or cast iron skillet with lid, chefs knife, cutting board, spatula.
Allergen Information
Contains eggs. Vegetarian and gluten-free. Check ingredient labels if sensitive.
Nutritional Information
Per serving: ~320 calories, 11 g total fat, 43 g carbohydrates, 13 g protein.
Save This breakfast hash brings warmth and nutrition to any morning. Try customizing with your favorite toppings for a delicious twist.
Recipe Guide
- → Can I use different beans in this dish?
Yes, pinto or kidney beans can be substituted to vary texture and flavor without affecting the dish's essence.
- → How do I ensure the sweet potatoes cook evenly?
Cut the sweet potatoes into uniform pieces and sauté over medium heat, stirring occasionally until tender and lightly browned.
- → What’s the best way to cook the eggs in the skillet?
Create small wells in the hash to gently crack the eggs into. Cover and cook on low heat until the whites set and yolks reach your preferred doneness.
- → Can this be made vegan and still flavorful?
Omit the eggs and add sautéed mushrooms or tofu for protein, maintaining the dish’s rich and savory profile.
- → What spices enhance the flavor of this skillet meal?
Cumin, smoked paprika, and chili powder bring warmth and depth, balancing the sweetness of the potatoes and earthiness of the beans.