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 discovered this breakfast hash when I was searching for a filling, veggie-packed way to start my weekends. It quickly became a favorite in our home for both its flavor and simplicity.
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.
- Add vegetables:
- Add the red onion and bell pepper. Sauté for 4–5 minutes until softened.
- Spice and aroma:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Beans and seasoning:
- Add 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.
- Finish and serve:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately, straight from the skillet.
Save On busy mornings, everyone gathers around the kitchen island, eager for their serving straight from the pan. Even picky eaters love the soft eggs nestled among crisp sweet potatoes.
Required Tools
Large nonstick or cast-iron skillet with lid, chef's knife, cutting board, spatula.
Allergen Information
Contains eggs. Vegetarian and gluten-free. Always check canned bean labels for potential cross-contamination if gluten-sensitive.
Nutritional Information (per serving)
Calories: ~320 Protein: 13 g Fat: 11 g Carbohydrates: 43 g
Save This breakfast hash is perfect as a vibrant centerpiece for relaxed weekends or a speedy, nourishing option any day.
Kitchen Questions
- → Can I use other beans instead of black beans?
Yes, pinto or kidney beans can be substituted to vary the flavor while keeping the hearty texture.
- → What is the best way to cook the eggs in the hash?
Make small wells in the hash and crack eggs into them, then cover and cook on low heat until eggs reach your desired doneness.
- → How can I make this dish vegan?
Omit the eggs and add sautéed mushrooms or tofu for a plant-based protein alternative.
- → What spices enhance the flavor of this skillet?
Ground cumin, smoked paprika, and optional chili powder create a warm, smoky profile that complements the vegetables.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Ensure canned beans are checked for cross-contamination if sensitive.