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 family brunch when I wanted a simple yet vibrant dish everyone could enjoy. The combination of creamy sweet potatoes and hearty black beans brings irresistible flavor to the morning table!
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 and Black Pepper: to taste
- Olive Oil: 2 tablespoons
Instructions
- Roast the 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.
- Season and Sauté:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Mix 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.
- 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.
Save This dish is a weekend staple in our home. My kids love helping garnish their servings with extra cilantro and black pepper!
Serving Suggestions
Top your hash with avocado slices, hot sauce, or crumbled feta cheese for extra flavor and texture.
Nutrition Facts
Each serving has around 320 calories, 11 g fat, 43 g carbs, and 13 g protein—a balanced way to start your day.
Tool Checklist
You will need a large nonstick or cast-iron skillet with lid, chefs knife, cutting board, and spatula.
Save Every bite brings bright flavors and protein-packed satisfaction—the perfect way to gather family around the breakfast table.
Recipe FAQs
- → Can I make this dish vegan?
Yes, omit the eggs and substitute with sautéed mushrooms or tofu to maintain the dish’s hearty character while keeping it plant-based.
- → What beans work best in this hash?
Black beans are ideal for their texture and flavor, but pinto or kidney beans can be used as alternatives without altering the dish’s essence.
- → How should I cook the eggs in the skillet?
Make small wells in the hash, crack eggs into each, cover, and cook on low heat until the eggs reach your preferred doneness.
- → Can I prepare this dish ahead of time?
Yes, roast the sweet potatoes and prepare the bean mixture in advance. Reheat gently before adding and cooking the eggs to serve fresh.
- → What spices enhance this hash’s flavor?
Ground cumin, smoked paprika, and a bit of chili powder add warmth and depth, complementing the sweetness of the potatoes and earthiness of the beans.