Go Back

Sweet Potato Breakfast Hash with Black Beans

Sweet potato breakfast hash built in a single cast iron skillet with caramelized sweet potato cubes, black beans, and peppers. Fried eggs nest on top so you get a hearty sweet-salty egg hash with minimal hands-on time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato breakfast base
  • 2 sweet potatoes medium; 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
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • salt to taste
  • black pepper to taste
Egg topping and serving
  • 4 eggs large
  • fresh cilantro for serving
  • avocado slices for serving
  • lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the sweet potatoes
  1. Heat olive oil in a large cast iron skillet over medium-high heat. Add diced sweet potatoes and cook 10–12 minutes, stirring occasionally, until golden and tender.
Build the hash
  1. Add onion and red bell pepper and cook 5 more minutes. Then add garlic, cumin, smoked paprika, and chili powder and cook 1 minute.
  2. Stir in black beans and heat through, then season with salt and black pepper to taste.
Top with eggs and serve
  1. Make 4 wells in the hash and crack 1 egg into each well. Cover and cook 5 minutes until the whites are set.
  2. Serve the skillet hash topped with fresh cilantro, avocado slices, and lime wedges.

Notes

For the best caramelization, spread the sweet potatoes in an even layer and avoid frequent stirring during the first 10–12 minutes. Store leftovers in the fridge up to 4 days; reheat in a skillet over medium heat until warmed through and add eggs fresh if you want runny centers again. Freezing: not recommended for best egg texture. If you want it dairy-free and vegetarian, this recipe already fits; for a gluten-free swap it remains naturally gluten-free as written.