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 served this hash on a busy Saturday morning and everyone loved building their own plates straight from the sizzling pan. It quickly became a go-to for weekends when we crave something both hearty and healthy.
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
- Sauté 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.
- Add spices and garlic:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Add 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.
Save Sharing this breakfast with my family always brings lively conversation around the table. Even picky eaters are happy to pile their plates high with this vibrant, healthy hash.
Required Tools
Large nonstick or cast-iron skillet with lid, chef's knife, cutting board, spatula
Nutritional Information
Calories: ~320, Total Fat: 11 g, Carbohydrates: 43 g, Protein: 13 g per serving
Serving Suggestions
Top each serving with avocado slices, hot sauce, or crumbled feta cheese for added flavor.
Save This breakfast hash comes together quickly and is sure to keep you satisfied through the morning. Enjoy your meal hot and fresh for the best flavor and texture.
Common recipe questions
- → Can I use other beans instead of black beans?
Yes, pinto or kidney beans serve as great alternatives and offer similar texture and taste.
- → What is the best way to cook the eggs in the skillet?
Make small wells in the hash, crack eggs into each, cover, and cook on low until eggs reach desired doneness.
- → How can I make this dish vegan?
Omit the eggs and consider topping with sautéed mushrooms or tofu for a plant-based alternative.
- → What spices enhance the flavor of this dish?
Ground cumin, smoked paprika, and chili powder add a warm, smoky depth to the vegetables and beans.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free, but always check canned bean labels for possible cross-contamination.