Savory Sweet Potato Breakfast Hash with Crispy Veggies

This easy Sweet Potato Black Bean Hash is perfect for weekend brunch or a cozy “breakfast for dinner” night. It pairs sweet potatoes with black beans, peppers, jalapeño, and warming spices for a dish that comes together in about 30 minutes and doubles as a great taco filling.

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

Love a savory breakfast hash? This Sweet Potato Breakfast Hash is a family favorite. In our home we often serve it as tacos, but it’s just as satisfying on its own. It’s quick to make, adaptable to what you have on hand, and fills you up with vegetables, beans, and eggs.

Why this Sweet Potato Breakfast Hash is the Best

• Easy to meal prep. Dice the sweet potatoes and vegetables the night before to save time when you cook.
• Flexible and customizable. Keep it vegetarian or add bacon or sausage. Use any color bell pepper, toss in greens like spinach, or turn up the heat with extra jalapeño or hot sauce.
• Hearty and nutritious. With vegetables, beans, and eggs, this hash delivers fiber, protein, and lasting energy—great for breakfast or dinner.

Ingredients:

• Sweet potatoes: Leave the skin on for texture and ease, or peel if you prefer.
• Black beans: Use canned beans, drained and rinsed, for convenience. Cooked dried beans also work.
• Red bell pepper: Any bell pepper color is fine—use what you have.
• Onion: Red or yellow onion both work well.
• Jalapeño: Optional. Remove seeds for less heat, or omit entirely if you prefer mild flavors.
• Garlic and spices: Garlic, cumin, and smoked paprika (or regular paprika) give the dish its warm, smoky flavor.
• Eggs: Four eggs are recommended for the recipe as written; cook more if serving extra people.
• Olive oil: Or any cooking oil you prefer.

How to make this recipe:

1. Heat oil. Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Sauté aromatic vegetables. Add ½ red onion (small diced), 1 diced red bell pepper, and 1 diced jalapeño. Sauté 2–3 minutes until the onion is just translucent.
3. Cook the sweet potatoes and spices. Add 2 medium to large sweet potatoes (cut into 1/2-inch cubes), 2–3 minced garlic cloves, 1 tsp cumin, ½ tsp smoked paprika (or regular paprika), ½ tsp sea salt, and ½ tsp pepper. Toss and cook 10–12 minutes, stirring regularly, until the sweet potatoes are fork-tender and starting to brown.
4. Stir in the beans. Add 1 cup rinsed black beans and gently combine. At this point you can serve the mixture as-is or proceed to add eggs.
5. Make wells and add eggs. Move the hash aside to create four small wells. Crack an egg into each well, cover the skillet, and cook until the eggs reach your desired doneness.
6. Finish and serve. Sprinkle with chopped fresh cilantro (about 1/3 cup) and serve as-is or spoon into warm tortillas for tacos.

Recipe tips and Notes:

• Cook eggs separately to save time. Fry or scramble the eggs in a separate pan to shave off a few minutes; you’ll miss the flavor of eggs cooked in the hash, but it’s a handy shortcut.
• Stir the sweet potatoes often. Toss them every minute or two so they brown evenly and don’t stick or burn.
• Store leftovers safely. Refrigerate leftovers for up to 5 days. Reheat in the microwave for 1–2 minutes, in the oven at 350°F for about 10 minutes, or in an air fryer at 350°F for 5–7 minutes for crisp edges.

Other breakfast recipes:

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Sweet Potato Breakfast Hash with Black Beans

This simple Sweet Potato Breakfast Hash with black beans and eggs is great for brunch or a quick dinner. It’s flavorful, slightly spicy if you like, and ready in about 30 minutes.

Ingredients

• 2 medium to large sweet potatoes, cut into 1/2 inch cubes
• 2 T olive oil
• ½ red onion, small diced
• 1 red bell pepper, diced
• 1 jalapeño, diced (optional)
• 1 tsp cumin
• 2–3 garlic cloves, minced
• ½ tsp sea salt
• ½ tsp pepper
• ½ tsp smoked paprika (regular paprika works too)
• 1 cup black beans, rinsed
• 4 large eggs
• 1/3 cup fresh cilantro, chopped

Instructions

• Heat olive oil in a large (10–12 inch) skillet over medium-high heat.
• Add onion, bell pepper, and jalapeño; sauté until the onion is translucent, 2–3 minutes.
• Add sweet potatoes, garlic, cumin, smoked paprika, salt, and pepper. Cook 10–12 minutes, stirring regularly, until the sweet potatoes are tender and start to brown.
• Stir in black beans. Move the mixture to create 4 wells, crack an egg into each well, cover, and cook until eggs reach desired doneness.
• Sprinkle with cilantro and serve on its own or in tortillas as tacos. Leftovers keep up to 5 days refrigerated.

Notes

• To save time, cook the eggs separately in another skillet.
• Stir the sweet potatoes frequently to prevent sticking and burning while still achieving crisp edges.
• Reheat leftovers in the microwave, oven, or air fryer for best texture.

Nutrition

Calories: 300 kcal, Carbohydrates: 38 g, Protein: 12 g, Fat: 12 g, Fiber: 8 g

Nutrition information is an approximation.