Description
Some breakfasts are just meals… but this one? It’s a memory on a plate. Inspired by my Grandma’s Sunday rituals, this sweet potato hash is full of comfort, color, and that magic crunch from a well-loved skillet. It’s loaded with smoky spices, hearty black beans, and topped with sunny-side-up eggs that feel like a pat on the back for making it through the week. Whether you’re in fuzzy socks on a slow morning or making brunch for the whole table, this hash is your new go-to.
Ingredients
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2 medium sweet potatoes, diced (½ inch)
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2 tbsp olive oil or avocado oil
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½ red onion, diced
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1 red bell pepper, diced
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1 jalapeño, minced (optional)
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2–3 garlic cloves, minced
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1 tsp ground cumin
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½ tsp smoked paprika
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½ tsp sea salt
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½ tsp black pepper
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1 cup cooked black beans (rinsed & patted dry)
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4 large eggs (or tofu scramble for vegan)
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Fresh cilantro, chopped (or parsley, green onion, or mint)
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Instructions
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Sear the sweet potatoes in oil over medium heat. Don’t stir for 5 mins – let them brown! Cook 10 mins until fork-tender with crisp edges.
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Add onion, bell pepper, jalapeño. Stir and cook 5 mins until softened.
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Create space in the pan, add garlic, spices, salt, and pepper. Cook 30 secs, then mix into veggies.
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Fold in black beans gently. Cook 2 mins just to warm.
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Make 4 wells and crack eggs into them. Cover skillet. Steam-cook 5–7 mins until whites are set but yolks still jiggly.
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Garnish with cilantro. Serve warm, straight from the pan!
Notes
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Cover the skillet fast after cracking eggs to get perfect runny yolks.
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No eggs? Sub with seasoned tofu scramble or leave them off—it’s still delish!
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Too spicy? Skip jalapeño or swap with a pinch of sweet paprika.
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Batch it: Double the veggies and beans, store in fridge, add eggs fresh each morning.
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Extra crispy? Finish under the broiler for 2 mins before adding eggs (if oven-safe skillet).
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- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 360 kcal per serving
- Fiber: 8g
- Protein: 14g