The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This Easy Gluten-Free Breakfast Hash is packed with crispy sweet potatoes, colorful peppers, black beans, and perfectly cooked eggs for a hearty breakfast that’s both satisfying and nutritious. Naturally gluten free and full of flavor, it’s a great option for busy mornings or weekend brunch.
Why You’ll Love This Easy Gluten-Free Breakfast Hash
Made with wholesome ingredients and cooked in a single skillet, this breakfast hash is simple to prepare and easy to customize. The combination of vegetables, protein, and healthy carbohydrates creates a balanced meal that will keep you full for hours.
The secret to this Easy Gluten-Free Breakfast Hash is allowing the sweet potatoes to become golden and crispy while the peppers and black beans add texture, color, and flavor. Topped with eggs, every bite is packed with delicious ingredients.
Whether you’re making breakfast for the family or preparing meals ahead for the week, this Easy Gluten-Free Breakfast Hash is a reliable recipe you’ll want to keep on rotation. It’s flavorful, filling, and perfect for meal prep.
Southwest Sweet Potato Breakfast Hash
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
360
kcalIngredients
2 large sweet potatoes, peeled and diced
1 tbsp olive oil
1 red bell pepper, diced
½ onion, diced
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt and pepper, to taste
1 cup black beans, drained and rinsed
4 large eggs
Fresh cilantro or avocado for topping (optional)
Directions
- Heat olive oil in a large skillet over medium heat.
- Add sweet potatoes and cook 10–12 minutes, stirring occasionally, until tender and lightly crispy.
- Add bell pepper and onion; cook 3–4 minutes until softened.
- Stir in paprika, cumin, garlic powder, salt, and pepper.
- Add black beans and cook 2 minutes.
- Make small wells in the hash and crack an egg into each.
- Cover skillet and cook until eggs reach desired doneness.
- Top with avocado or cilantro and serve immediately.
Notes
- Cut sweet potatoes into small, even pieces so they cook evenly and get crispy.
For extra crispiness, cook sweet potatoes undisturbed for a few minutes before stirring.
This recipe is naturally gluten free, but always check spice blends and canned beans for hidden gluten.
Eggs can be cooked sunny-side up, over-easy, or scrambled directly into the hash.
Add cooked sausage, bacon, or chorizo for extra protein (verify gluten-free).
Leftovers store well in the fridge for up to 3 days—reheat in a skillet for best texture.
