Save to Pinterest 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 breakfast hash for my family on a busy weekend morning and it quickly became a favorite because everyone loved building their own plates and customizing with different toppings.
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 red onion and bell pepper. Sauté for 4–5 minutes until softened.
- Season hash:
- Stir in garlic cumin smoked paprika and chili powder. Cook for 1 minute until fragrant.
- Add beans:
- Add 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.
- Finish and serve:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately straight from the skillet.
Save to Pinterest Our favorite Sunday tradition is passing the hot skillet around the table letting everyone garnish their breakfast hash with cilantro and their choice of toppings.
Required Tools
Large nonstick or cast iron skillet with lid chefs knife cutting board spatula.
Allergen Information
Contains eggs and is vegetarian and gluten free. Always check canned bean labels if gluten sensitive.
Nutritional Information
Per serving calories approximately 320 total fat 11 g carbohydrates 43 g protein 13 g.
Save to Pinterest Enjoy this versatile breakfast hash hot from the skillet and garnish generously with fresh cilantro for a burst of flavor.
Recipe Questions & Answers
- → What type of sweet potatoes work best?
Medium-sized sweet potatoes with firm flesh hold up well to roasting and sautéing, ensuring tender but not mushy pieces.
- → Can I use different beans instead of black beans?
Yes, pinto or kidney beans are great substitutes and provide similar texture and flavor balance.
- → How can I cook the eggs to my preference?
Cook covered over low heat until eggs reach desired firmness, typically 6–8 minutes for set whites and slightly runny yolks.
- → What seasonings enhance the dish's flavor?
Ground cumin, smoked paprika, and a touch of chili powder give a warm, slightly smoky depth without overpowering the vegetables.
- → Is this suitable for gluten-free diets?
Yes, this dish is naturally gluten-free, though always verify canned beans for any cross-contamination risks.