Savory sweet potato and black bean breakfast hash skillet garnished with fresh cilantro
Breakfasts

Savory Sweet Potato and Black Bean Breakfast Hash

Prep10 minCook20 minTotal30 min

Original recipe: 4 servings · Easy

Jump to directions

Ingredients

  • 2 cups

    peeled and diced into 1/2-inch cubes

  • 1 15-ounce can

    drained and rinsed

  • 1 cup

    diced

  • 1 cup

    diced

  • 2 tablespoons · ≈ 30 ml
  • 2 cloves

    minced

  • 1 teaspoon · ≈ 5 ml
  • 1 teaspoon · ≈ 5 ml
  • 1 teaspoon · ≈ 5 ml
  • ½ teaspoon · ≈ 2.5 ml

    freshly ground

  • ¼ cup

    chopped

  • 1 tablespoon · ≈ 15 ml

    freshly squeezed · Optional

Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.

Measurement guide

tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.

Directions

  1. Prepare ingredients

    Peel and dice the sweet potatoes into 1/2-inch cubes. Dice the red bell pepper and onion. Mince the garlic. Drain and rinse the black beans. Chop the fresh cilantro.

  2. Cook sweet potatoes

    Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften and golden edges appear.

  3. Add vegetables and seasonings

    Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for another 5 minutes until the vegetables are tender. Stir in ground cumin, smoked paprika, salt, and freshly ground black pepper.

  4. Add black beans and finish cooking

    Add the drained black beans to the skillet and gently combine. Cook for an additional 3-5 minutes until the beans are heated through and the mixture is well combined.

  5. Serve with fresh cilantro and lime

    Remove the skillet from heat. Stir in chopped fresh cilantro and drizzle with fresh lime juice if using. Serve warm for a hearty and flavorful breakfast.

This savory sweet potato and black bean breakfast hash combines diced sweet potatoes and black beans with red bell pepper and onion, sautéed to tender perfection. The addition of fresh cilantro adds a bright finish to this colorful, plant-forward dish.

Perfect for those looking for a naturally gluten-free and fiber-rich breakfast, this hash offers a satisfying alternative to sweet pastries or egg-centered dishes.

Simple to prepare and full of wholesome ingredients, it’s an excellent choice for a healthy and invigorating start to your day.

Equipment

  • large skillet
  • wooden spoon
  • knife
  • cutting board
  • measuring spoons
  • measuring cups

Metric measurements

For the original 4 servings. This reference table stays fixed when you change the portions above.

Ingredient US amount Metric equivalent
sweet potatoespeeled and diced into 1/2-inch cubes 2 cups 300 grams
black beansdrained and rinsed 1 15-ounce can 425 grams
red bell pepperdiced 1 cup 150 grams
yellow oniondiced 1 cup 150 grams
olive oil 2 tablespoons 30 ml
garlic clovesminced 2 cloves 2 cloves
ground cumin 1 teaspoon 5 ml
smoked paprika 1 teaspoon 5 ml
salt 1 teaspoon 5 ml
black pepperfreshly ground ½ teaspoon 2.5 ml
fresh cilantrochopped ¼ cup 15 grams
lime juicefreshly squeezed · Optional 1 tablespoon 15 ml

Cooking tips

  • Use a nonstick or well-seasoned skillet to prevent sticking and ensure even cooking.
  • If sweet potatoes are not softening quickly, cover the skillet with a lid for a few minutes to help them steam through.
  • For extra heat, add a pinch of cayenne pepper or chopped jalapeño in step 3.

Substitutions

  • Black beans can be swapped with pinto beans or kidney beans for a different texture and flavor.
  • Sweet potatoes may be substituted with butternut squash or regular potatoes but expect a less sweet and slightly different texture.
  • Fresh cilantro can be replaced with fresh parsley for a milder herb flavor, though this changes the authentic taste profile.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Discard any leftovers left at room temperature for more than two hours.

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