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 made this hash for a weekend brunch and it was a hit with both family and friends. The combination of sweet potatoes and beans delivers wonderful texture and flavor in every bite.
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
- Pre-cook 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.
- Cook the veggies:
- Add the red onion and bell pepper. Sauté for 4–5 minutes until softened.
- Add spices and garlic:
- Stir in garlic cumin smoked paprika and chili powder. Cook for 1 minute until fragrant.
- Combine 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.
- 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.
Pin it My kids love helping with the prep especially cracking the eggs into the skillet. It has become one of our favorite breakfast traditions on lazy weekend mornings.
Serving Suggestions
Try topping the hash with avocado slices crumbled feta or a drizzle of hot sauce for added flavor. Fresh lime wedges on the side can bring a zesty finish.
Nutritional Information
Each serving has about 320 calories 11 g fat 43 g carbohydrates and 13 g protein making it a nourishing way to start your day.
Tool Recommendations
A large nonstick or cast-iron skillet is key for proper browning. A sharp chefs knife and sturdy cutting board make prep quicker and easier.
Pin it This hash is a reliable crowd-pleaser and reheats well for weekday breakfasts. Enjoy a hearty and delicious start to your morning.
Frequently Asked Questions
- → What type of beans work best in this dish?
Black beans are preferred for their creamy texture and rich flavor, but pinto or kidney beans can be great alternatives depending on your taste.
- → How do I ensure the sweet potatoes cook evenly?
Dice the sweet potatoes into uniform pieces and sauté them over medium heat, stirring occasionally until tender and lightly browned.
- → Can I make this dish vegan-friendly?
Yes, simply omit the eggs and consider topping the hash with sautéed mushrooms or tofu for added protein.
- → Which spices enhance the flavor best?
A blend of ground cumin, smoked paprika, and optional chili powder creates a warm, smoky depth that complements the vegetables and beans.
- → What’s the best method for cooking the eggs?
Make small wells in the hash, crack eggs into each, then cover and cook on low heat until the eggs set to your preferred doneness.