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 and was amazed at how quickly it became everyone’s new favorite. The mix of tender sweet potatoes and creamy black beans keeps things hearty while the eggs make it feel extra special.
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
- Cook 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.
- Sauté vegetables:
- Add the red onion and bell pepper. Sauté for 4–5 minutes until softened.
- Add spices:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Add 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.
- Garnish:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired.
- Serve:
- Serve immediately, straight from the skillet.
Save Whenever I make this for breakfast, my kids love to help garnish with extra cilantro. It’s become a Sunday tradition that brings warmth and color to the table.
Required Tools
You’ll need a large nonstick or cast-iron skillet with lid, sharp chefs knife, cutting board, and spatula to make prepping and cooking easy.
Allergen Information
Contains eggs. Suitable for vegetarian and gluten-free diets. Double-check canned beans for label warnings.
Nutritional Information
Per serving Calories: ~320, Total Fat: 11 g, Carbohydrates: 43 g, Protein: 13 g.
Save This skillet hash is a nourishing way to begin the day and leftovers make a fantastic lunch. Enjoy every colorful bite.
Recipe FAQs
- → Can I use different beans in this dish?
Yes, pinto or kidney beans can be swapped for black beans without greatly changing the flavor or texture.
- → How do I know when the sweet potatoes are cooked?
Cook diced sweet potatoes until they are tender and lightly browned, about 8–10 minutes when stirred occasionally.
- → What is the best way to cook the eggs in the skillet?
Create small wells in the hash and crack the eggs into them. Cover and cook on low heat until eggs reach your desired doneness.
- → Can this dish be made vegan?
Omit the eggs and add sautéed mushrooms or tofu for a plant-based alternative that complements the flavors well.
- → What spices enhance the flavor of this hash?
Ground cumin, smoked paprika, and optional chili powder add warmth and depth, perfectly complementing the vegetables and beans.
- → Is this suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, but check canned beans labels for potential cross-contamination.