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Sweet Potato Breakfast Hash with Black Beans

Sweet potato breakfast hash with black beans and fried eggs cooked in one skillet until the sweet potatoes turn golden and tender. This easy skillet breakfast is hearty, vegetarian-friendly, and topped with avocado, cilantro, and lime for bright flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato hash base
  • 2 sweet potatoes peeled and diced
  • 1 can (15 oz) black beans drained
  • 1 red bell pepper diced
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • salt and black pepper to taste
Toppings and eggs
  • 4 eggs large
  • 1 fresh cilantro for serving
  • 1 avocado for serving
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the sweet potatoes
  1. Heat olive oil in a large cast iron skillet over medium-high heat. Add diced sweet potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
Season and soften the vegetables
  1. Add onion and bell pepper to the skillet and cook for 5 more minutes. Add garlic, cumin, paprika, and chili powder and cook for 1 minute, stirring until fragrant.
Warm the beans and season
  1. Stir in black beans and heat through. Season with salt and black pepper to taste.
Fry the eggs on top
  1. Make 4 wells in the hash and crack an egg into each. Cover and cook for 5 minutes until the whites are set.
Serve
  1. Serve the hash topped with fresh cilantro, avocado slices, and lime wedges.

Notes

Pro tip: keep the skillet at medium-high so the sweet potatoes develop browned edges without drying out; stir occasionally during the first 10–12 minutes for even caramelization. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until hot. Freezing isn’t recommended because the eggs can turn watery when thawed. For a dairy-free swap, simply skip any cheese additions (this recipe is naturally vegetarian and dairy-free as written).