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 breakfast hash became a favorite in my home because it is both wholesome and so easy to customize for family taste preferences.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 g)
- Red bell pepper: diced
- Red onion: 1 small, diced
- Garlic: 2 cloves, minced
- Fresh cilantro: 2 tablespoons, 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 large skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, for 8–10 minutes until just tender and lightly browned.
- Add vegetables:
- Add red onion and bell pepper. Sauté for 4–5 minutes until softened.
- Spice it up:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Add beans:
- Add black beans and remaining olive oil. Season with salt and pepper. Cook for 2–3 minutes, stirring gently to combine and warm through.
- Add eggs:
- Make four small wells in hash. Crack one egg into each well. Reduce heat to low, cover skillet, and cook for 6–8 minutes, or until eggs are set.
- Finish and serve:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately, straight from skillet.
Save My kids love scooping their eggs with spoons right from the skillet. It is always a weekend hit in our breakfast rotation!
Required Tools
Large nonstick or cast-iron skillet with lid, chefs knife, cutting board, spatula
Allergen Information
This dish contains eggs. It is vegetarian and gluten-free but always check ingredients for cross-contamination if needed.
Nutritional Information
Calories per serving: 320. Total Fat: 11 g. Carbohydrates: 43 g. Protein: 13 g.
Save Serve this breakfast hash hot with a sprinkling of fresh cilantro for vibrant flavor and a beautiful presentation.
Recipe FAQ
- → Can I substitute the black beans with another type of bean?
Yes, pinto or kidney beans can be used as alternatives without changing the dish's texture significantly.
- → How do I cook the eggs to the right doneness in the skillet?
Make small wells in the hash, crack the eggs into them, cover the skillet, and cook on low heat for 6-8 minutes for set whites and runny yolks.
- → What spices enhance the flavors in this dish?
Ground cumin, smoked paprika, and chili powder add warmth and depth, complementing the natural sweetness of the potatoes.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but check canned beans for any cross-contamination warnings.
- → How can I make this meal vegan-friendly?
Omit the eggs and add sautéed mushrooms or tofu for a plant-based alternative while keeping the savory profile.