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Sweet Potato Breakfast Hash
Make breakfast memorable with this easy one-skillet Sweet Potato Breakfast Hash, ready in under 30 minutes! It is as picturesque as it is delicious, made with crispy sweet potatoes, sautéed veggies, black beans, and creamy avocado.
Servings: 3
Ingredients
- 2 tbsp coconut oil or olive oil, divided
- ½ green bell pepper diced
- ½ red bell pepper diced
- 1 jalapeño sliced and diced
- ½ red onion diced
- 4 cloves garlic minced
- ½ lb classic sweet potatoes or Japanese sweet potatoes rinsed thoroughly and diced into 1-inch cubes
- 3/4 cup cooked black beans if canned, drain and rinse well
- 2 teaspoons paprika
- 3/4 teaspoon sea salt plus more to taste
- 1/4 teaspoon freshly cracked black pepper
- sliced avocado to garnish
Instructions
- Heat 1 tablespoon of oil in a pan over medium-high heat. Add in the green bell pepper, red bell pepper, jalapeño, and red onion. Sauté and cook down for about 8 minutes until the red onions are translucent.
- Scoop out the mixture and place it aside in a small bowl. Heat the second tablespoon of oil in the pan.
- Add the sweet potatoes to the pan and stir to combine. Reduce heat to medium and let the sweet potato crisp and cook through, for about 10-12 minutes. Stir occasionally, being careful not to burn the sweet potatoes.
- After the sweet potatoes are cooked through, add the cooked bell pepper mixture, black beans, paprika, sea salt, and black pepper. Stir well to combine. Cook the mixture for 2-3 minutes or until the black beans are heated through. Adjust the seasonings to taste then remove from heat. Serve with slices of avocado and enjoy!
Video
Notes
This recipe was originally shared by Jessica Hylton of the Jessica In The Kitchen blog.
Storage Directions
- Refrigeration: Allow leftover hash to cool completely before transferring it to an airtight container and refrigerating it for 3-4 days.
- Freezing: Transfer cooled leftovers to a freezer-safe container and freeze them for 2-3 months.
- Reheating: Warm leftovers in a skillet over medium heat or the microwave until heated through. Thaw frozen hash in the refrigerator overnight before reheating.
- Uniformly cut veggies. Aim to dice the sweet potatoes, bell peppers, jalapeño, and onion into evenly sized pieces. This ensures everything cooks at the same rate to make an evenly cooked hash.
- Mind the heat. To prevent burning, monitor the heat throughout the cooking process. If the veggies are cooking too quickly, reduce the heat slightly.
- Crispy sweet potatoes. If you want extra crispy sweet potatoes, spread them out in an even layer in the pan and avoid overcrowding. Cook them, stirring occasionally, until they develop a golden-brown crust.
- Add extra garnishes. Feel free to customize the garnishes for this sweet potato hash breakfast with additional toppings like chopped fresh cilantro, diced tomatoes, a squeeze of lime juice, shredded vegan cheese, or a dollop of vegan sour cream.
- Serve immediately. This recipe for sweet potato hash has the best texture and flavor when served hot from the pan.
Nutrition
Calories: 227kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 711mg | Potassium: 569mg | Fiber: 8g | Sugar: 6g | Vitamin A: 12165IU | Vitamin C: 46mg | Calcium: 55mg | Iron: 2mg