Save to Pinterest 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 to add more color and flavor to our weekend breakfasts and it quickly became a staple for both busy mornings and leisurely brunches.
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 (optional): 1/2 teaspoon
- 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.
- Season & add garlic:
- Stir in garlic cumin smoked paprika and chili powder. Cook for 1 minute until fragrant.
- Add beans & finish:
- 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.
- Garnish & serve:
- Remove from heat. Garnish with chopped cilantro and extra black pepper if desired. Serve immediately straight from the skillet.
Save to Pinterest My family loves passing the skillet around the table everyone adding their favorite toppings like avocado or a dash of hot sauce—it is always a crowd-pleaser on lazy Sundays.
Required Tools
Large nonstick or cast-iron skillet with lid chefs knife cutting board spatula
Allergen Information
Contains eggs vegetarian and gluten-free always check canned bean labels for potential cross-contamination if gluten-sensitive.
Nutritional Information
Per serving calories ~320 total fat 11 g carbohydrates 43 g protein 13 g
Save to Pinterest This breakfast hash brings hearty satisfaction and vibrant colors to any morning—enjoy it fresh from the skillet for the perfect start to your day.
Ask About This Recipe
- → Can I prepare this dish vegan-friendly?
Yes, replace the eggs with sautéed mushrooms or tofu to keep the dish plant-based without sacrificing flavor.
- → What beans can be used instead of black beans?
Pinto or kidney beans are great alternatives that offer similar texture and taste.
- → How do I achieve perfectly cooked eggs in the skillet?
Make small wells in the hash, crack eggs into them, cover, and cook on low heat for 6–8 minutes until set to your liking.
- → Can I add more spice to this dish?
Absolutely. Optional chili powder can be adjusted or increased, and hot sauce makes a great topping for extra heat.
- → What sides pair well with this skillet?
Avocado slices, crumbled feta cheese, or a side of fresh greens complement the flavors nicely.