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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Spices
  • 2 medium to large sweet potatoes (cut into 1/2 inch cubes)
  • 2 tablespoons olive oil
  • ½ small red onion (diced)
  • 1 medium red bell pepper (diced)
  • 1 medium jalapeño (diced)
  • 1 teaspoon cumin
  • 2-3 cloves garlic (minced)
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika (regular will work as well)
Main Ingredients
  • 1 cup black beans (rinsed and pre-cooked)
  • 4 large eggs
  • ⅓ cup fresh cilantro (chopped)

Method
 

Preparation
  1. Heat olive oil over medium-high heat in a large skillet (10-12 inches).
  2. Add the onion, bell pepper, and jalapeño to the skillet, sautéing until the onions become translucent.
  3. Stir in the sweet potatoes, cumin, garlic, smoked paprika, salt, and pepper. Toss everything to combine.
  4. 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.
  5. Once the sweet potatoes are cooked, add in the black beans and toss to combine.
  6. Move the sweet potato mixture around to create 4 wells in the skillet. Crack an egg into each well.
  7. Cover the pan and cook until the eggs are done to your liking.
  8. 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.