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 cozy weekend brunch and it quickly became a family favorite thanks to the vibrant colors and filling ingredients.
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
- 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
- Prep the skillet:
- 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.
- Sauté vegetables:
- Add the red onion and bell pepper. Sauté for 4–5 minutes until softened.
- Add flavorings:
- 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.
Save This dish always brings everyone to the table, especially when the skillet is served hot and bubbling: we love adding fresh cilantro before digging in.
Serving Suggestions
Try topping the hash with avocado slices, a dollop of hot sauce, or crumbled feta cheese for extra flavor.
Substitutions
Pinto or kidney beans work well in place of black beans. For a vegan version, omit the eggs and add sautéed mushrooms or tofu.
Nutrition Facts
Each serving provides approximately 320 calories, 11 g total fat, 43 g carbohydrates, and 13 g protein.
Save This breakfast hash is a delicious way to start your day: enjoy leftovers reheated for a quick morning meal.
Recipe FAQ
- → What type of beans work best in this dish?
Black beans are preferred for their rich flavor and texture, but pinto or kidney beans can be used as alternatives.
- → Can I make this dish vegan?
Yes, simply omit the eggs and add sautéed mushrooms or tofu for added protein and texture.
- → How do I ensure the sweet potatoes cook evenly?
Cut the sweet potatoes into uniform dice and cook them over medium heat, stirring occasionally until tender and lightly browned.
- → What spices are used to flavor the hash?
Ground cumin, smoked paprika, and optional chili powder add warmth and depth to the dish.
- → Can I prepare this dish ahead of time?
You can pre-cook the sweet potatoes and black beans mixture; add eggs fresh when reheating for best texture.