Go Back

Sweet Potato Breakfast Hash with Black Beans

Sweet potato breakfast hash with black beans—cooked in one skillet until the sweet potato cubes turn golden and tender, then topped with perfectly set fried eggs. This easy skillet breakfast is a healthy vegetarian breakfast with smoky cumin-spiced flavor and fresh lime finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato hash base
  • 2 medium sweet potatoes Peeled and diced.
  • 1 can (15 oz) black beans Drained.
  • 1 red bell pepper Diced.
  • 1 onion Diced.
  • 3 garlic cloves Minced.
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • salt and black pepper To taste.
Egg topping and serving
  • 4 large eggs
  • fresh cilantro For serving.
  • avocado For serving; sliced.
  • lime For serving; wedges.

Equipment

  • 1 cast iron skillet

Method
 

Cook the sweet potato hash
  1. Heat olive oil in a large cast iron skillet over medium-high heat. Keep the pan hot so the sweet potatoes start browning quickly.
  2. Add diced sweet potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender. Aim for caramelized edges and fully cooked centers.
  3. Add onion and bell pepper and cook for 5 more minutes. Stir now and then so the vegetables soften and lightly brown.
  4. Add garlic, cumin, paprika, and chili powder and cook for 1 minute. Stir constantly until fragrant and the spices darken slightly.
  5. Stir in black beans and heat through, then season with salt and black pepper. Let the mixture simmer briefly so it clings together like a hash.
Fry eggs and serve
  1. Make 4 wells in the hash and crack an egg into each well. Press gently so the eggs sit in the center of the hash.
  2. Cover and cook for 5 minutes until the egg whites are set. Leave the yolks to your preference, checking at 5 minutes for doneness.
  3. Serve the hash topped with fresh cilantro, avocado slices, and lime wedges. Add lime right before eating for bright flavor.

Notes

For the best browning, spread the sweet potatoes in an even layer and avoid constant stirring during the first cook. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the eggs and avocado topping don’t hold up well. If you want it dairy-free and still hearty, keep it as written (no substitutions needed) and use extra olive oil or a splash of water to loosen the hash when reheating.