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Southwest Sweet Potato Breakfast Hash

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add sweet potatoes and cook 10–12 minutes, stirring occasionally, until tender and lightly crispy.
  3. Add bell pepper and onion; cook 3–4 minutes until softened.
  4. Stir in paprika, cumin, garlic powder, salt, and pepper.
  5. Add black beans and cook 2 minutes.
  6. Make small wells in the hash and crack an egg into each.
  7. Cover skillet and cook until eggs reach desired doneness.
  8. Top with avocado or cilantro and serve immediately.

Nutrition

Calories: 360kcal

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.

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