Pin A hearty, colorful skillet breakfast featuring roasted sweet potatoes, savory black beans, and perfectly cooked eggs—ideal for a satisfying start to the day.
I first made this hash on a weekend when we wanted something wholesome with bold flavors but minimal effort. The colors and aromas instantly transformed our kitchen into a brunch spot.
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
- 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 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.
- Add spices 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.
Pin Our kids love helping add the beans and crack eggs into the skillet while the kitchen fills with warmth and aroma. Family breakfast always feels extra special with such a lively dish.
Nutritional Information
Each serving offers about 320 calories, 11 g total fat, 43 g carbohydrates, and 13 g protein—making this dish a balanced way to start your morning.
Allergen Information
Contains eggs. Vegetarian and gluten-free. For gluten-sensitive individuals, verify all packaged ingredients for cross-contamination risk.
Serving Suggestions
Top with avocado slices, hot sauce, or crumbled feta cheese. To make it vegan, omit the eggs and add sautéed mushrooms or tofu instead.
Pin A vibrant breakfast hash like this brings everyone to the table—a meal that's easy to make, easy to love, and even easier to customize for your family.
Recipe Questions
- → Can I substitute black beans with another type?
Yes, pinto or kidney beans work well as alternatives and offer a similar texture and flavor profile.
- → How do I know when the sweet potatoes are cooked?
Cook diced sweet potatoes for 8–10 minutes until they are tender and lightly browned when pierced with a fork.
- → What spices enhance this hash?
Ground cumin, smoked paprika, and optional chili powder add warmth and a smoky depth that complements the vegetables and beans.
- → Is it possible to make this dish vegan?
Yes, simply omit the eggs and add sautéed mushrooms or tofu for a plant-based protein boost.
- → What is the best way to cook the eggs in the skillet?
Make small wells in the hash, crack an egg into each, cover the skillet, and cook on low until the eggs reach your preferred doneness.