Description
A delicious and nutritious Sweet Potato Breakfast Hash with Black Beans recipe that is perfect for a hearty breakfast or brunch. This flavorful dish combines sweet potatoes, black beans, and eggs for a satisfying meal that is easy to make and full of vibrant colors and flavors.
Ingredients
Units
Scale
Sweet Potato Hash:
- 2 medium to large sweet potatoes, cut into 1/2 inch cubes
- 2 tablespoons olive oil
- 1/2 red onion, small diced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 1 teaspoon cumin
- 2–3 garlic cloves, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika (regular will work as well)
- 1 cup black beans, rinsed (pre-cooked)
For Serving:
- 4 large eggs
- 1/3 cup fresh cilantro, chopped
Instructions
- Heat olive oil over medium-high heat in a large skillet (10-12 inches). Add the onion, pepper, and jalapeño and sauté until onions start to become translucent.
- Add in the sweet potatoes, cumin, garlic, smoked paprika, salt, and pepper. Toss to combine. Heat the sweet potatoes for about 10 minutes, stirring regularly, until the sweet potatoes begin to brown at the edges and have softened to fork-tender.
- Add in the black beans and toss to combine. Move the sweet potato mixture around to create 4 wells for the eggs. Quickly crack each of the eggs into the wells and cover the pan. Cook until the eggs are cooked to your liking.
- Sprinkle with fresh cilantro and serve as prepared or in tortillas as tacos.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: Approximately 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 185mg
