Savory Sweet Potato & Black Bean Breakfast Hash

If you like a savory breakfast, this sweet potato and black bean hash is a good one to know. Diced sweet potatoes cook until golden and tender, then get tossed with black beans, corn, onion and a little smoked paprika.

It’s a meatless breakfast that still keeps you full, since both the sweet potato and the beans bring plenty of fiber. It’s also cheap to make. One sweet potato and half a can of beans are enough for two.

Top it with an Easy Fried Egg, or wrap it in a tortilla with cheese for a breakfast burrito.

Ingredients and Swaps

• Sweet potato: One medium sweet potato, about 8–10 ounces. No need to peel it. Regular potatoes work and take a few minutes longer.
• Black beans: Canned, drained and rinsed. Pinto beans are fine too.
• Corn: Frozen, canned or cut off a leftover cob.
• Spices: Smoked paprika and cumin. Chili powder or taco seasoning can replace both.

Tips for Golden Sweet Potatoes

• Dice small. Half-inch cubes cook through in about 10 minutes. Bigger pieces brown on the outside before the centers soften.
• Cover, then uncover. A lid for the first 5 minutes steams the potatoes tender. Taking it off lets them brown.
• Don’t stir too much. Let them sit against the hot pan for a couple of minutes between stirs so they get some color.

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Savory Sweet Potato & Black Bean Breakfast Hash

Diced sweet potato cooked until golden with black beans, corn, onion and smoky spices. A hearty meatless skillet breakfast for two.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 tablespoon vegetable or olive oil
• 1 medium sweet potato cut into ½-inch dice, about 2 cups
• ½ small onion diced
• ½ cup canned black beans drained and rinsed
• ¼ cup corn frozen or canned
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• ¼ teaspoon salt plus more to taste
• Black pepper to taste

Method

 

1. Heat the oil in a large skillet over medium heat. Add the sweet potato and spread it in an even layer.
2. Cover and cook for 5 minutes, stirring once. Uncover and cook for 5–7 minutes more, stirring every couple of minutes, until tender and golden.
3. Add the onion and cook for 3–4 minutes, until soft.
4. Stir in the beans, corn, paprika, cumin, salt and pepper.
5. Cook for 3–5 minutes, until everything is heated through. Taste, adjust the seasoning and serve.

Notes

• Top with a fried egg, shredded cheese or sliced avocado.
• Add a few dashes of hot sauce or a pinch of cayenne for heat.
• Stir in a handful of spinach at the end for extra greens.

What to Do with the Rest of the Beans

This recipe uses about a third of a can. Refrigerate the rest for up to 4 days and use them in Black Bean Quesadillas or Black Bean Corn Salad, or simply double the hash and eat it through the week.

Storage and Reheating

• Refrigerate in an airtight container for up to 4 days.
• Reheat in a skillet over medium heat for a few minutes, or microwave for 1–2 minutes.
• For meal prep, portion the hash into containers and add a freshly cooked egg when you reheat.

Breakfast Hash Questions

Can I make this for four?

Yes. Double everything and use a 12-inch skillet so the potatoes have room to brown.

Is it vegan?

Yes, as written. Add avocado or salsa on top in place of an egg or cheese.

Can I add meat?

Yes. Brown some breakfast sausage or chopped bacon in the skillet first, then cook the sweet potatoes in the drippings.