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.
I first made this hash for a weekend brunch with friends, and it quickly became a favorite for its bold flavors and effortless prep. Each bite reminds me of lazy weekend mornings gathered around the kitchen, sharing a hearty meal.
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Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 g)
- Red bell pepper: 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
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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 red onion and bell pepper. Sauté for 4–5 minutes until softened.
- Spice it up:
- Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Add beans:
- Add 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 skillet, and cook for 6–8 minutes, or until eggs are set to your liking.
- Garnish and serve:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately, straight from the skillet.
Save My kids love helping toss the sweet potatoes in olive oil and kids usually argue over who gets the most eggs on their portion! It is now our go-to Saturday breakfast.
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Nutrition Information
Each serving has around 320 calories: 11 g total fat, 43 g carbohydrates, and 13 g protein.
Allergen Information
This dish contains eggs. Always confirm bean labels if gluten-sensitive.
Recipe Notes
For extra flavor, top with avocado slices, hot sauce, or crumbled feta cheese. You can also swap black beans for pinto or kidney beans, and make it vegan by omitting eggs and adding mushrooms or tofu.
Save 
This breakfast hash is best served fresh from the skillet and garnished with extra cilantro for a burst of brightness.
Recipe FAQ Section
- → Can I use different beans in this dish?
Yes, pinto or kidney beans work well as alternatives to black beans, providing similar texture and flavor.
- → How do I make this dish vegan?
Simply omit the eggs and consider adding sautéed mushrooms or tofu for extra protein and texture.
- → What spices enhance the flavor?
Ground cumin, smoked paprika, and optional chili powder add warmth and depth to the hash.
- → Can I prepare this ahead of time?
Yes, you can roast the sweet potatoes and mix the beans in advance, then combine and cook eggs when ready to serve.
- → What toppings complement this skillet best?
Fresh cilantro, avocado slices, hot sauce, or crumbled feta cheese enhance taste and texture.
