The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This hearty gluten-free breakfast hash is loaded with crispy sweet potatoes, colorful peppers, black beans, and topped with perfectly cooked eggs. It’s filling, flavorful, and naturally gluten free — ideal for busy mornings or 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.
