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Sweet potato and black bean breakfast hash with corn and peppers in a cast iron skillet

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
Cook Time 20 minutes
Total Time 30 minutes
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.