Sweet Potato Breakfast Hash with Black Beans

Sweet potato and black bean hash in skillet with eggs.

5 from 14 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings:

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

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.

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