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    You are here: Home / Breakfast / Sweet Potato Breakfast Hash

    Sweet Potato Breakfast Hash

    Last Updated January 4, 2022. Published July 25, 2021 By Lorie 18 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Sweet potato black bean mixture in skillet and then with eggs cooked and cilantro on top.

    This super simple Sweet Potato Breakfast Hash with black beans and eggs is a great breakfast for the weekend brunch or a breakfast for dinner kind of night. A touch of spice to add flavor along with peppers and jalapeños the right amount of heat. Comes together in only 30 minutes and doubles as a great taco as well!

    Frying pan with sweet potato hash and eggs.

    This recipe was originally published in August 2017 and updated July 2021.

    Love a good breakfast hash? Me too! This Sweet Potato Breakfast Hash is a family favorite around here. They technically are served as tacos in our house, but totally not necessary!

    A simple dish you can toss together in no time, and it makes for a great brunch as well as breakfast for dinner kind of meal! They most certainly go well with these honey biscuits or if you need pancakes along with brunch, these are it!

    Why this Sweet Potato Breakfast Hash is the Best:

    • It's easy to meal prep. You can chop up all of the ingredients ahead of time if you know you will be crunched for time when it's time to cook. I often chop the sweet potatoes and veggies the night before to make the morning a lot smoother.
    • Really easy to vary and adjust. While this is a meatless recipes, you can for sure add sausage or bacon, or your favorite breakfast meat. You can easily use whatever bell pepper you have on hand. Add some green by tossing in some tossed spinach. Also, looking for more heat? By all means, add more!
    • A great, filling and nutritious meal. Veggies, beans, protein from eggs--this breakfast hash has it all. A great hearty meal that will keep you fueled up!

    Ingredients:

    • sweet potatoes: you can peel your sweet potatoes, but I never do. I like the skin and I am a bit on the lazy side so I don't want to take the time to do it!
    • black beans: canned, already cooked for this sweet potato breakfast hash makes for the easiest option. You can soak and cook your beans as well prior to if preferred.
    • red bell pepper: this is the ingredient I vary most often. It's often what I have on hand--green, orange, red, whatever works!
    • onion: I use red onion most often, but a yellow onion will work fine as well.
    • jalapeño: you can omit if you are not a fan of spice or you can use just half. Seeds removed will help
    • garlic and spices: cumin, garlic and my favorite, smoked paprika. If you don't have smoked paprika you can use regular, but it is the start spice in my opinion in this dish and really gives it the flavor I love.
    • eggs: 4 eggs work best for cooking in the hash. I find this recipe is enough to serve 6 though so you can cook two more eggs on the side or try for that many in the pan. 4 is certainly the easiest.
    • olive oil: You can use your desired cooking oil.
    Beans, peppers, eggs, spices and other ingredients labeled on counter.

    How to make this recipe:

    1. Heat your cooking oil over medium high heat until glistening. Add in the onion, bell pepper, and jalapeño, and sauté until the onion begins to become slightly soft and translucent. (about 2-3 minutes)
    2. Add in the sweet potato, garlic, spices, sea salt and pepper and toss to combine. Heat for about 10-12 minutes, stirring regularly, until the sweet potatoes are softened and begin to brown.
    Skillet with onion and peppers and then with sweet potatoes and spices added in.

    3. Stir in the black beans. Make sure to drain and rinse the black beans before adding. Stir to combine only and then prep for the eggs. You can also just stop here and serve as is if you aren't adding the eggs.

    Black beans added into sweet potato skillet breakfast hash.

    4. Scoot the sweet potato hash mixture around to make 4 wells to add the eggs.

    5. Crack the eggs into the wells and cover the pan. Covering the pan will cook the eggs faster. Cook the eggs to your liking and remove from heat. Sprinkle with fresh cilantro. Serve in flour tortillas as tacos or as is!

    Holes in pan where eggs can be cracked and then eggs in each hole.

    Recipe tips and Notes:

    • To save time, you can cook the eggs separately. If you want to save about 5 minutes, cook the eggs in a separate skillet along side the sweet potato breakfast hash. I really like the egg cooked into the sweet potato mixture so that is all that you will miss out on if doing so.
    • Make sure to stir the sweet potatoes regularly. If you let them sit too long, they will likely stick to the pan and the bottoms will burn. You can still end up with nice, crispy sweet potatoes, just toss them every minute or two.
    • Leftovers can be stored in the refrigerator for up to 5 days. If reheating, you can heat in the microwave for about a minute and a half or in the oven for approximately 10 minutes at 350°F. The Air Fryer is another great option for crispy leftovers. Set to 350°F and heat for about 5-7 minutes.
    • Sweet Potato Breakfast Hash in tortilla with chopped cilantro.
    • Sweet potato breakfast hash with black beans on plate with egg in center.

    Other breakfast recipes:

    • Breakfast casserole with tator tots on white plate with parsley and sour cream.
      Breakfast Casserole with Tater Tots
    • Pop tarts with sprinkles stacked.
      Easy Homemade Pop Tarts with Pie Crust
    • Biscuit on plate with honey drizzle.
      Simple Honey Biscuits
    • Spiralized Sweet Potato Baby Arugula Frittata. Farm fresh eggs, packed with veggies and freshly grated Parmesan cheese. Breakfast will be at its best. #fritatta #breakfast #spiralizer
      Spiralized Sweet Potato Baby Arugula Frittata

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    Sweet potato and black bean hash in skillet with eggs.

    Sweet Potato Breakfast Hash with Black Beans

    This super simple Sweet Potato Breakfast Hash with black beans and eggs is a great breakfast for the weekend brunch or a breakfast for dinner kind of night. A touch of spice to add flavor along with peppers and jalapeños the right amount of heat. Comes together in only 30 minutes and doubles as a great taco as well!
    5 from 14 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 300kcal
    Author: Lorie Yarro

    Ingredients 

    • 2 medium to large sweet potatoes cut into ½ inch cubes
    • 2 T 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 smoked paprika regular will work as well
    • 1 c black beans rinsed (pre-cooked)
    • 4 large eggs
    • ⅓ c Fresh cilantro chopped
    Prevent your screen from going dark

    Instructions

    • Heat olive oil over medium high heat in a large skillet. (10-12 inches)
    • Add the onion, pepper, and jalapeño and sauté until onions start to become translucent. Add in the sweet potatoes, cumin, garlic, smoked paprika, salt and pepper. Toss to combine. Heat the sweet potatoes for about 10 minutes, stirring regularly, until the sweet potatoes begin to brown at the edges and have softened to fork tender.
    • Add in the black beans and toss to combine. Move the sweet potato mixture around to create 4 wells for the eggs. Quickly crack each of the eggs into the wells and cover the pan. Cook until the eggs are cooked to your liking.
    • Sprinkle with fresh cilantro and serve as prepared or in tortillas as tacos.
    • Leftovers will keep for up to 5 days refrigerated.

    Notes

    • To save time, you can cook the eggs separately. If you want to save about 5 minutes, cook the eggs in a separate skillet along side the sweet potato breakfast hash. I really like the egg cooked into the sweet potato mixture so that is all that you will miss out on if doing so.
    • Make sure to stir the sweet potatoes regularly. If you let them sit too long, they will likely stick to the pan and the bottoms will burn. You can still end up with nice, crispy sweet potatoes, just toss them every minute or two.
    • Leftovers can be stored in the refrigerator for up to 5 days. If reheating, you can heat in the microwave for about a minute and a half or in the oven for approximately 10 minutes at 350°F. The Air Fryer is another great option for crispy leftovers. Set to 350°F and heat for about 5-7 minutes.

    Nutrition

    Calories: 300kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 420mg | Potassium: 714mg | Fiber: 8g | Sugar: 7g | Vitamin A: 17400IU | Vitamin C: 47mg | Calcium: 86mg | Iron: 3mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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    Reader Interactions

    Comments

    1. Zara says

      February 19, 2023 at 5:20 pm

      Thanks for the recipe, do you know is the nutrition info for the entire batch or for 1 serving and what is a serving size

      Reply
      • Lorie says

        February 20, 2023 at 11:22 am

        Hi! The nutrition is for one serving, 1/4 of the sweet potato hash plus one egg

        Reply
    2. Kristen says

      July 12, 2022 at 4:38 pm

      5 stars
      Served on it's own with some lime juice and was delicious!

      Reply
      • Lorie says

        July 14, 2022 at 12:46 pm

        Oh yum--will be doing that the next time I make it too now!

        Reply
    3. Emily Kyle says

      November 13, 2018 at 1:25 pm

      5 stars
      I was looking for new recipes to use up all of my farm fresh eggs, so glad I found this one! These breakfast tacos are so yummy!

      Reply
      • Lorie says

        December 06, 2018 at 9:48 am

        Glad I could help. Ha!

        Reply
    4. Natalie says

      November 12, 2018 at 11:20 am

      5 stars
      These were some of the BEST tacos I've ever made!!

      Reply
      • Lorie says

        December 06, 2018 at 9:50 am

        Yay!!! Winning for sure!

        Reply
    5. Lindsey says

      November 11, 2018 at 7:54 am

      5 stars
      These are AMAZING!!

      Reply
      • Lorie says

        March 28, 2019 at 9:37 pm

        Yay!! So glad to hear l!

        Reply
    6. Liz Shaw says

      November 09, 2018 at 11:26 am

      5 stars
      I am always inspired by your strength and willingness to share your journey. It gives so many hope and a place to belong. Thank you for sharing and the recipe!

      Reply
      • Lorie says

        March 30, 2019 at 6:56 pm

        Thanks so so much ❤️

        Reply
    7. Tawnie Kroll says

      November 07, 2018 at 5:19 pm

      5 stars
      I made these for a brunch last weekend and my friends LOVED them!!! Thank you!

      Reply
      • Lorie says

        March 30, 2019 at 7:02 pm

        Amazing to hear. Glad they loved them!!

        Reply
    8. Meme says

      November 07, 2018 at 1:36 pm

      5 stars
      Who doesnt love breakfast tacos!? Adding sweet potatoes to my morning is the best! So delicious and warming!

      Reply
      • Lorie says

        March 30, 2019 at 7:01 pm

        Tacos are always the right answer.

        Reply
    9. Laura says

      August 28, 2017 at 12:15 pm

      I eat roasted sweet potatoes in some form every single day! And I LOVE them in tacos! These look amazing!

      Reply
      • Lorie says

        August 28, 2017 at 11:12 pm

        You're girl after my heart! Eat sweet potatoes daily!

        Reply

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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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