If you’re looking to brighten up your morning with a dish that’s filling, flavorful, and colorful, this Sweet Potato Breakfast Hash with Black Beans will be your new favorite. Packed with hearty sweet potatoes, black beans, and a medley of spices, this breakfast hash wakes up your taste buds and keeps you satisfied well into lunchtime. It’s quick enough for a busy morning but special enough for a lazy weekend brunch, and best of all, it’s vegetarian, gluten-free, and absolutely loaded with satisfying textures and vibrant Southwestern flair.
Ingredients You’ll Need
Every ingredient for Sweet Potato Breakfast Hash with Black Beans is chosen for both flavor and function – nothing fancy, just fresh staples that come together in the most irresistible way. Let’s walk through each one so you’ll know exactly why it matters, plus a few tips to really make your hash next-level.
- Olive oil: Adds just the right amount of richness and helps everything crisp up beautifully in the pan.
- Onion: Provides a sweet, aromatic base and a touch of crunch.
- Red bell pepper: Brings juicy bursts of color and a subtle sweetness that balances the spices.
- Sweet potatoes: The star of the show, these cubes caramelize around the edges for savory-sweet bites every time.
- Ground cumin: Delivers earthy, smoky undertones that give the hash its Southwestern character.
- Smoked paprika: Adds a gentle smokiness and deep color that makes every forkful pop.
- Chili powder: Gives the dish warmth and a gentle kick, without overwhelming heat.
- Salt: Enhances all the flavors and ties the dish together.
- Black pepper: Offers sharpness and a gentle bite.
- Black beans: Add protein, creaminess, and heartiness—making this hash ultra-satisfying.
- Garlic: Rounds out the flavor with a punch of savoriness; fresh is best for full effect!
- Fresh cilantro (optional): Lends a vibrant, herbal finish that brightens the whole skillet (skip if you’re not a fan).
- Avocado slices and hot sauce (optional): For extra creaminess and a spicy finishing flourish—highly recommended for the full experience!
How to Make Sweet Potato Breakfast Hash with Black Beans
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Toss in your diced onion and red bell pepper, and let them cook together, stirring occasionally, until soft and fragrant. This is how you lay the foundation for all the flavors to come, and that gentle sizzle means you’re off to a fantastic start.
Step 2: Add Sweet Potatoes and Spices
Add your cubed sweet potatoes to the skillet along with cumin, smoked paprika, chili powder, salt, and pepper. Stir everything well, ensuring each sweet potato nook and cranny gets coated with those warming spices. Cover the skillet and let the mixture cook, checking and stirring occasionally, for about 10–12 minutes. The goal is fork-tender sweet potatoes with caramelized, crispy edges—utter perfection for Sweet Potato Breakfast Hash with Black Beans!
Step 3: Add Black Beans and Garlic
Once your sweet potatoes are beautifully tender, sprinkle in the rinsed black beans and minced garlic. Stir them into the hash and let everything cook for just 2–3 more minutes. At this stage, the beans will heat through and the garlic will infuse every bite with its savory essence.
Step 4: Garnish and Serve
Take your skillet off the heat and shower the hash with fresh cilantro if you like. Serve up generous portions with creamy avocado slices and a drizzle of your favorite hot sauce. If you’re going all out, feel free to top with a runny fried or poached egg, or amp up the heat with some fresh jalapeño slices.
How to Serve Sweet Potato Breakfast Hash with Black Beans
Garnishes
Garnishes can truly make your Sweet Potato Breakfast Hash with Black Beans unforgettable. Think creamy avocado fanned over the top, a sprinkle of fresh cilantro for herbal brightness, a squeeze of lime, and a dash of hot sauce for zing. Each element adds another layer of flavor and turns an everyday breakfast into something showstopping.
Side Dishes
This hash truly shines on its own, but pairing it with warm tortillas lets folks make DIY breakfast tacos right at the table. For bigger brunch spreads, set out a platter of fresh fruit, refried beans, or a tangy coleslaw for contrast. If you crave extra protein, a fried or poached egg on top is delightful and makes it heartier for hungrier mornings.
Creative Ways to Present
Dive into creative serving by stuffing your Sweet Potato Breakfast Hash with Black Beans into warm pita pockets or as a filling for breakfast burritos. For a brunch buffet, scoop the hash into little ramekins and top with a tiny fried quail egg for a gourmet touch. Or simply load everything onto a big family-style platter so everyone can help themselves—a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, just pop them in an airtight container and store in the refrigerator for up to four days. The flavors become even more melded overnight, making for a wonderful heat-and-eat breakfast or lunch the next day.
Freezing
To freeze Sweet Potato Breakfast Hash with Black Beans, let it cool completely, then arrange it in a freezer-safe container or zip-top bag (pressing out extra air). It can be frozen for up to two months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
For best results, reheat the hash in a skillet over medium heat to restore its crispiness—just add a splash of water if it seems dry. The microwave works well for quick reheating; just cover lightly so the hash doesn’t dry out. Either way, you’ll have a quick, wholesome breakfast in no time!
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes produce the best texture—firm, caramelized, and slightly crispy—canned ones can work if that’s all you have. Just drain and pat them dry, then reduce the cooking time so they don’t get mushy.
Is this hash spicy?
The hash is very mild as written. Chili powder brings warm flavor rather than intense heat. To make it spicier, add fresh jalapeño, more chili powder, or a pinch of cayenne when you sauté the onions.
How do I make this dish oil-free?
You can omit the oil and use a splash of vegetable broth or water to sauté the onion and bell pepper. The hash won’t get as crispy, but it will still be delicious and lighter.
Are black beans the only beans I can use?
Black beans add a creamy bite and earthy flavor, but feel free to swap in pinto beans, kidney beans, or even white beans. The key is to drain and rinse them well so they don’t water down the hash.
Can this recipe be doubled?
Absolutely! Double all ingredients and use a large, wide skillet or even two pans. Be sure not to overcrowd so the sweet potatoes caramelize properly. Perfect for feeding a hungry brunch crowd or for meal prepping breakfast for the week!
Final Thoughts
Whether you’re looking for a wholesome weekend brunch or a quick meal-prep favorite, Sweet Potato Breakfast Hash with Black Beans is the answer. Every bite bursts with color, texture, and balanced, bold flavor—plus, it’s customizable to fit your mood. I hope you’ll give this vibrant hash a try soon and discover just how irresistible your mornings can be!
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Sweet Potato Breakfast Hash with Black Beans Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Sweet Potato Breakfast Hash with Black Beans is a hearty and flavorful dish perfect for starting your day right. Packed with nutritious ingredients and a Southwestern flair, it’s a satisfying vegan and gluten-free breakfast option.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
Seasonings:
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro (optional)
- Avocado slices and hot sauce for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet. Sauté onion and bell pepper until softened.
- Add Sweet Potatoes: Add sweet potatoes, cumin, paprika, chili powder, salt, and pepper. Cook until tender and crispy.
- Finish Dish: Stir in black beans and garlic, cook until heated through. Garnish with cilantro and serve with avocado and hot sauce.
Notes
- This hash is delicious on its own or topped with a fried or poached egg.
- For extra heat, add diced jalapeño with the onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
