Sweet Potato Breakfast Hash

This super simple Sweet Potato Breakfast Hash with black beans and eggs is a great breakfast for the weekend brunch or a breakfast for dinner kind of night. A touch of spice to add flavor along with peppers and jalapeños the right amount of heat. Comes together in only 30 minutes and doubles as a great taco as well!

This recipe was originally published in August 2017 and updated July 2021.

Love a good breakfast hash? Me too! This Sweet Potato Breakfast Hash is a family favorite around here. They technically are served as tacos in our house, but totally not necessary!

A simple dish you can toss together in no time, and it makes for a great brunch as well as breakfast for dinner kind of meal! They most certainly go well with these honey biscuits or if you need pancakes along with brunch, these are it!

Why this Sweet Potato Breakfast Hash is the Best:

• It’s easy to meal prep. You can chop up all of the ingredients ahead of time if you know you will be crunched for time when it’s time to cook. I often chop the sweet potatoes and veggies the night before to make the morning a lot smoother.
• Really easy to vary and adjust. While this is a meatless recipes, you can for sure add sausage or bacon, or your favorite breakfast meat. You can easily use whatever bell pepper you have on hand. Add some green by tossing in some tossed spinach. Also, looking for more heat? By all means, add more!
• A great, filling and nutritious meal. Veggies, beans, protein from eggs–this breakfast hash has it all. A great hearty meal that will keep you fueled up!

Ingredients:

• sweet potatoes: you can peel your sweet potatoes, but I never do. I like the skin and I am a bit on the lazy side so I don’t want to take the time to do it!
• black beans: canned, already cooked for this sweet potato breakfast hash makes for the easiest option. You can soak and cook your beans as well prior to if preferred.
• red bell pepper: this is the ingredient I vary most often. It’s often what I have on hand–green, orange, red, whatever works!
• onion: I use red onion most often, but a yellow onion will work fine as well.
• jalapeño: you can omit if you are not a fan of spice or you can use just half. Seeds removed will help
• garlic and spices: cumin, garlic and my favorite, smoked paprika. If you don’t have smoked paprika you can use regular, but it is the start spice in my opinion in this dish and really gives it the flavor I love.
• eggs: 4 eggs work best for cooking in the hash. I find this recipe is enough to serve 6 though so you can cook two more eggs on the side or try for that many in the pan. 4 is certainly the easiest.
• olive oil: You can use your desired cooking oil.

How to make this recipe:

1. Heat your cooking oil over medium high heat until glistening. Add in the onion, bell pepper, and jalapeño, and sauté until the onion begins to become slightly soft and translucent. (about 2-3 minutes)
2. Add in the sweet potato, garlic, spices, sea salt and pepper and toss to combine. Heat for about 10-12 minutes, stirring regularly, until the sweet potatoes are softened and begin to brown.

3. Stir in the black beans. Make sure to drain and rinse the black beans before adding. Stir to combine only and then prep for the eggs. You can also just stop here and serve as is if you aren’t adding the eggs.

4. Scoot the sweet potato hash mixture around to make 4 wells to add the eggs.

5. Crack the eggs into the wells and cover the pan. Covering the pan will cook the eggs faster. Cook the eggs to your liking and remove from heat. Sprinkle with fresh cilantro. Serve in flour tortillas as tacos or as is!

Recipe tips and Notes:

• To save time, you can cook the eggs separately. If you want to save about 5 minutes, cook the eggs in a separate skillet along side the sweet potato breakfast hash. I really like the egg cooked into the sweet potato mixture so that is all that you will miss out on if doing so.
• Make sure to stir the sweet potatoes regularly. If you let them sit too long, they will likely stick to the pan and the bottoms will burn. You can still end up with nice, crispy sweet potatoes, just toss them every minute or two.
• Leftovers can be stored in the refrigerator for up to 5 days. If reheating, you can heat in the microwave for about a minute and a half or in the oven for approximately 10 minutes at 350°F. The Air Fryer is another great option for crispy leftovers. Set to 350°F and heat for about 5-7 minutes.

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Other breakfast recipes:

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