Save A hearty, colorful skillet breakfast featuring roasted sweet potatoes, savory black beans, and perfectly cooked eggs: ideal for a satisfying start to the day.
This breakfast hash became our favorite weekend ritual after we started experimenting with more veggie-packed meals. The vibrant colors and flavors always put a smile on everyone: a delicious way to fuel the day.
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.
- Sauté 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.
- 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.
- Cook 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.
Save Sharing this hash on a lazy Sunday morning always brings the family together. The simple steps let even young helpers join in by adding the veggies or sprinkling cilantro.
Required Tools
Large nonstick or cast-iron skillet with lid, chef's knife, cutting board, spatula.
Allergen Information
Contains eggs. Vegetarian and gluten-free. Check labels for bean allergies.
Nutritional Information
Per serving: Calories ~320, Total Fat 11 g, Carbohydrates 43 g, Protein 13 g.
Save Enjoy this breakfast hash fresh for the best texture and flavor. Cleanup is quick—everything cooks in one skillet.
Recipe Help & FAQs
- → What type of beans work best in this dish?
Black beans are preferred for their creamy texture and mild flavor, but pinto or kidney beans also work well as alternatives.
- → How can the eggs be cooked to preference?
Cook eggs covered on low heat until whites are set and yolks reach your desired doneness, usually 6–8 minutes for soft yolks.
- → Can this dish be made vegan?
Yes, by omitting the eggs and adding sautéed mushrooms or tofu for a similar protein boost and texture.
- → What spices enhance the flavor of this skillet?
Smoked paprika, ground cumin, and optional chili powder add smoky warmth and depth to the vegetable and bean mixture.
- → What are good toppings to add extra flavor?
Avocado slices, crumbled feta cheese, or a dash of hot sauce can complement the dish with added creaminess, tang, or spice.