Pin Recipe 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 for a weekend brunch when friends came to visit. Everyone loved how the eggs cooked right into the skillet and the sweet potatoes added a wholesome twist to our morning meal.
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.
- Spice and season:
- 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.
- 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 Recipe My family likes to gather around the table as the skillet comes straight from the oven, everyone reaching in for their favorite portion. Even picky eaters find something they enjoy in this combination.
Required Tools
Large nonstick or cast-iron skillet with lid, chef's knife, cutting board, and spatula
Allergen Information
Contains eggs. Vegetarian and gluten-free. Check bean labels for possible cross-contamination.
Nutritional Information
Per serving: ~320 Calories, 11 g Fat, 43 g Carbohydrates, 13 g Protein
Pin Recipe This colorful breakfast hash is perfect for meal prep or casual brunch gatherings. Enjoy fresh from the skillet with your favorite toppings.
Recipe FAQs
- → What is the best way to cook sweet potatoes for this dish?
Dice sweet potatoes into evenly sized pieces and cook them in olive oil over medium heat until tender and lightly browned, about 8–10 minutes. This ensures a soft interior with a slight crisp on the outside.
- → Can I substitute the black beans with other types?
Yes, pinto or kidney beans work well as alternatives, providing similar texture and flavor while complementing the spices used in the skillet.
- → How do I achieve perfectly cooked eggs in the skillet?
Create small wells in the hash and crack eggs into them. Cover and cook on low heat for 6–8 minutes until the eggs are set to your preferred doneness.
- → What spices enhance the flavor of this dish?
Ground cumin, smoked paprika, and a pinch of chili powder add warmth and depth, balancing the natural sweetness of the roasted sweet potatoes and the earthiness of the beans.
- → Can this dish be adapted for a vegan diet?
To veganize, omit the eggs and consider topping the skillet with sautéed mushrooms or tofu for added protein and texture.