The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Sweet potatoes are one of those magical ingredients that can brighten up any meal, and this Sweet Potato Breakfast Hash with Black Beans is no exception. It’s a delightful combination of sweet, savory, and hearty that makes for the perfect start to your day. With the richness of eggs, the creaminess of black beans, and the vibrant colors from the vegetables, this dish is as pleasing to the eye as it is to the palate. Let’s dive into why this recipe will quickly become a favorite and how to whip it up in your kitchen.
Why Make This Recipe
If you’re looking for a breakfast that satisfies and energizes without taking too much time to prepare, then look no further. This Sweet Potato Breakfast Hash is packed with nutrients, providing a wonderful way to start your morning. It’s versatile and can be enjoyed on its own or wrapped in tortillas for tacos. Plus, it’s a fantastic way to sneak in some veggies early in the day! Whether you’re cooking for yourself, family, or entertaining guests, this dish fits all occasions.
Why You Will Love This Recipe
This recipe strikes the perfect balance between delicious and nutritious. With sweet potatoes as the star ingredient, you get a good dose of vitamins and minerals, particularly beta-carotene, which supports eye health. The black beans add protein and fiber, making this breakfast filling enough to keep you satisfied until lunchtime. It’s budget-friendly too! You’ll likely have most of the ingredients already in your pantry.
Additionally, it’s a fantastic make-ahead recipe. Leftovers can be stored and enjoyed throughout the week, making it ideal for busy mornings when you want something nutritious without any hassle.
Preparing Sweet Potato Breakfast Hash with Black Beans
Ingredients
- 2 medium to large sweet potatoes (cut into 1/2 inch cubes)
- 2 tablespoons olive oil
- ½ red onion (small diced)
- 1 red bell pepper (diced)
- 1 jalapeño (diced)
- 1 teaspoon cumin
- 2-3 garlic cloves (minced)
- ½ teaspoon sea salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika (regular will work as well)
- 1 cup black beans (rinsed and pre-cooked)
- 4 large eggs
- ⅓ cup fresh cilantro (chopped)
Directions
- Heat olive oil over medium-high heat in a large skillet (10-12 inches).
- Add the onion, bell pepper, and jalapeño to the skillet, sautéing until the onions become translucent.
- Stir in the sweet potatoes, cumin, garlic, smoked paprika, salt, and pepper. Toss everything to combine.
- Cook the sweet potatoes for about 10 minutes, stirring regularly. You want them to brown slightly at the edges and become tender enough to easily pierce with a fork.
- Once the sweet potatoes are cooked, add in the black beans and toss to combine.
- Move the sweet potato mixture around to create 4 wells in the skillet. Crack an egg into each well.
- Cover the pan and cook until the eggs are done to your liking.
- Sprinkle with fresh cilantro before serving. You can enjoy it as is or in tortillas like tacos.
How to Serve Sweet Potato Breakfast Hash with Black Beans
This dish is incredibly versatile! You can serve it straight from the skillet for a rustic look, or plate it individually for a fancy brunch setting. To make it even more fun, consider serving it in tortillas for breakfast tacos. Garnish with additional cilantro, avocado slices, or a dollop of sour cream for extra flavor.
How to Store Sweet Potato Breakfast Hash with Black Beans
If you have leftovers, simply transfer them to an airtight container and refrigerate. This dish will keep well for up to 5 days in the fridge. When you’re ready to eat, reheat in a skillet over medium heat until warmed through. The eggs might not be as runny, but the flavors will still shine!
Tips to Make Sweet Potato Breakfast Hash with Black Beans
- For an extra kick, feel free to add more jalapeño according to your spice preference.
- You can also swap out the vegetables for whatever you have on hand. Spinach, zucchini, or even leftover roasted veggies would all work nicely.
- If you want to make this recipe vegan, you can skip the eggs and add some extra beans or tofu scramble instead.
FAQs
Can I use canned sweet potatoes instead?
While you could technically use canned sweet potatoes, they would change the texture of the hash. Fresh sweet potatoes provide a lovely crispiness that enhances the dish.
What if I don’t have black beans?
No problem! You can substitute them with any beans you have at home, such as pinto beans or kidney beans. Just ensure they are pre-cooked for convenience.
Can I meal prep this dish?
Absolutely! This hash is fantastic for meal prep. Make a big batch at the beginning of the week, and enjoy it throughout the days. Just remember to store the eggs in a separate container if you want them runny.
This Sweet Potato Breakfast Hash with Black Beans truly brings a burst of flavor and color to your morning routine. So grab your skillet and enjoy this delicious delight!
Sweet Potato Breakfast Hash with Black Beans
A nutritious and delicious breakfast hash that combines sweet potatoes, black beans, and eggs for a hearty start to your day.
Ingredients
Method
Preparation
- Heat olive oil over medium-high heat in a large skillet (10-12 inches).
- Add the onion, bell pepper, and jalapeño to the skillet, sautéing until the onions become translucent.
- Stir in the sweet potatoes, cumin, garlic, smoked paprika, salt, and pepper. Toss everything to combine.
- Cook the sweet potatoes for about 10 minutes, stirring regularly until they brown slightly at the edges and become tender enough to easily pierce with a fork.
- Once the sweet potatoes are cooked, add in the black beans and toss to combine.
- Move the sweet potato mixture around to create 4 wells in the skillet. Crack an egg into each well.
- Cover the pan and cook until the eggs are done to your liking.
- Sprinkle with fresh cilantro before serving.
Notes
This dish can be served as is or in tortillas like tacos. For extra fun, garnish with avocado slices or sour cream. Leftovers can be refrigerated in an airtight container and kept for up to 5 days.