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Sweet Potato Breakfast Hash with Black Beans

Sweet potato breakfast hash that turns caramelized sweet potato cubes tender in a cast-iron skillet, then finishes with black beans and fried eggs. This easy skillet breakfast is colorful, hearty, and ready for a healthy breakfast hash craving.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato base
  • 2 medium sweet potatoes peeled and diced
  • 1 can (15 oz) black beans drained
  • 1 red bell pepper diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
Spices and eggs
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 1 salt and black pepper to taste
  • 4 large eggs
Serve
  • 1 fresh cilantro for serving
  • 1 avocado slices for serving
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the hash
  1. Heat the olive oil in a large cast iron skillet over medium-high heat. The pan should be hot enough that diced sweet potato will sizzle when added.
  2. Add the diced medium sweet potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender. Keep the pieces spread out so they caramelize instead of steaming.
  3. Add the onion and red bell pepper and cook for 5 more minutes. Stir occasionally until the vegetables soften and begin to brown.
  4. Add the garlic, cumin, smoked paprika, and chili powder and cook for 1 minute. Stir constantly so the spices bloom and smell fragrant.
  5. Stir in the black beans and heat through, then season with salt and black pepper to taste. Cook until the mixture is hot and evenly combined.
Fry eggs and serve
  1. Make 4 wells in the hash and crack an egg into each. Keep the yolks centered so they don’t run into the potatoes.
  2. Cover and cook the eggs for 5 minutes until the whites are set. You’ll see the whites turn opaque while the yolks stay glossy.
  3. Serve immediately topped with fresh cilantro, avocado slices, and lime wedges. Finish each plate with a squeeze of lime for brightness.

Notes

Pro tip: let the sweet potatoes develop that golden color before adding the onion and pepper—this is what makes the hash taste caramelized. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet over medium heat until warmed through (eggs may firm up). This recipe is vegetarian as written; for a dairy-free option it already fits, and for a lower-carb swap use diced butternut squash instead of sweet potatoes.