Save A hearty, colorful skillet breakfast featuring roasted sweet potatoes, savory black beans, and perfectly cooked eggs—ideal for a satisfying start to the day.
This hash became a weekend favorite when I wanted a nutritious breakfast my whole family could enjoy. It is now our go-to for brunch gatherings.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 g)
- Red bell pepper: 1, diced
- Red onion: 1 small, diced
- Garlic: 2 cloves, minced
- Cilantro: 2 tablespoons fresh, chopped (plus extra for garnish)
- Black beans: 1 can (400 g), drained and rinsed
- Eggs: 4 large
- Ground cumin: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Chili powder: 1/2 teaspoon (optional)
- Salt and black pepper: to taste
- Olive oil: 2 tablespoons
Instructions
- Cook sweet potatoes:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, for 8–10 minutes until just tender and lightly browned.
- Sauté vegetables:
- Add the red onion and bell pepper. Sauté for 4–5 minutes until softened.
- Spice and garlic:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Add beans:
- Add the black beans and remaining olive oil. Season with salt and pepper. Cook for 2–3 minutes, stirring gently to combine and warm through.
- Cook eggs:
- Make four small wells in the hash. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook for 6–8 minutes, or until eggs are set to your liking.
- Finish and serve:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately, straight from the skillet.
Save The kids love helping with chopping the sweet potatoes and garnishing with extra cilantro. We always make extra for busy weekday mornings.
Required Tools
Large nonstick or cast-iron skillet with lid, chefs knife, cutting board, spatula
Allergen Information
Contains eggs. Vegetarian and gluten-free. Always check ingredients for allergen safety.
Nutritional Information
Per serving: Calories ~320, Total Fat 11 g, Carbohydrates 43 g, Protein 13 g
Save This breakfast hash is always a satisfying way for our family to start the day. Enjoy it fresh from the skillet for best taste.
Kitchen Help
- → Can I prepare this dish vegan?
Yes, simply omit the eggs and consider topping with sautéed mushrooms or tofu to keep it plant-based and flavorful.
- → What are good bean alternatives in this skillet?
Pinto or kidney beans work well as substitutes, providing a similar texture and taste that complements the sweet potatoes.
- → How should I cook the eggs for best results?
Crack eggs into small wells in the hash, cover the skillet, and cook on low heat until eggs are set to your preference, usually 6–8 minutes.
- → Can I adjust the spice levels?
Absolutely, modify the chili powder quantity or omit it to control heat while still enjoying the warm notes of cumin and smoked paprika.
- → What is the recommended skillet to use?
A large nonstick or cast-iron skillet with a lid works best to cook the potatoes evenly and gently steam the eggs.