Sweet Potato Breakfast Hash
Prep time
Cook time
Total time
Serves: 3-4
  • 2 tablespoons coconut or olive oil
  • ½ (60g) green bell pepper, diced
  • ½ (60g) red bell pepper, diced
  • 1 (27g) jalapeño, sliced and diced
  • ½ (61g) red onion, diced
  • 4 cloves garlic, minced
  • ½ (226g) pound Japanese sweet potatoes, rinsed thoroughly and diced into 1” cubes
  • ¾ cup (195g) cooked black beans (if canned, rinsed well)
  • 2 teaspoons paprika
  • ¾ teaspoon sea salt, to taste
  • ¼ teaspoon freshly ground black pepper
  1. In a pan over medium high heat, heat 1 tablespoon of oil.
  2. Add in the green bell pepper, red bell pepper, jalapeño and the red onion. Sauté and cook down for about 8 minutes until the red onions are translucent. Scoop the mixture aside in a small bowl. Add the other tablespoon of oil into the pan and heat up.
  3. Add in the sweet potatoes and stir to combine. Reduce heat to medium and let the sweet potato crisp and cook through, for about 10-12 minutes. Stir occasionally, ensuring not to burn the sweet potatoes.
  4. After sweet potatoes are cooked through, and back in the previously cooked bell pepper mixture and the black beans. Add the paprika, sea salt and the black pepper over and stir to combine. Cook for about another 3 minutes to let the black beans heat through. Taste and adjust seasonings for taste, then remove from heat. Serve with slices of avocado and enjoy!
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2019/05/sweet-potato-breakfast-hash.html