Pin It 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 breakfast hash on a chilly morning when I wanted something filling but still packed with veggies. The sweet potatoes and beans kept everyone full and happy, and the eggs added a homey touch.
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.
- Add 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.
- Stir in 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.
- Add 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 It This breakfast skillet always reminds me of that snowy weekend when my family gathered around the table, filling plates straight from the hot pan and topping with extra cilantro.
Required Tools
Large nonstick or cast-iron skillet with lid, chefs knife, cutting board, spatula
Nutritional Information (per serving)
Calories: ~320, Total Fat: 11 g, Carbohydrates: 43 g, Protein: 13 g
Notes
For extra flavor, top with avocado slices, hot sauce, or crumbled feta cheese. Swap black beans for pinto or kidney beans if desired. For a vegan version, omit eggs and top with sautéed mushrooms or tofu.
Pin It This breakfast hash is perfect for sharing and makes mornings extra cozy.
Questions About This Recipe
- → How can I ensure the sweet potatoes cook evenly?
Dice the sweet potatoes uniformly and cook them over medium heat, stirring occasionally until tender and browned to achieve even cooking.
- → Can I substitute black beans with another type of bean?
Yes, pinto or kidney beans work well as alternatives while maintaining the hearty texture and flavor.
- → What spices complement this dish the best?
Ground cumin, smoked paprika, and optional chili powder add warmth and depth, balancing the sweetness of the potatoes and richness of the beans.
- → How do I know when the eggs are perfectly cooked in the hash?
Cover the skillet and cook on low heat for 6–8 minutes until the egg whites are set but the yolks remain tender to your liking.
- → What are some good garnishes for this breakfast skillet?
Chopped fresh cilantro adds brightness, while avocado slices, hot sauce, or crumbled feta offer additional layers of flavor.