Sweet Potato Black Bean Hash

“Always be joyful. Never stop praying. Be thankful in all circumstances, for this is God’s will for you who belong to Christ Jesus.”

1 Thessalonians 5:16-18 NLT

I love a one pan dish, especially an easy one for breakfast that’s filled with wholesome ingredients and lots of flavor. This Sweet Potato Black Bean Breakfast Hash is one of those recipes that’s easy for an at home slow weekend morning breakfast, a meal-prep for the week, or even a quick brunch. With golden, crispy sweet potatoes, seasoned black beans, colorful vegetables, and perfectly cooked eggs, it’s a meal that’s both nourishing and comforting.

The secret to this recipe is giving the sweet potatoes the time they need to develop a beautifully crisp, caramelized exterior. Cooking them in a hot cast iron skillet allows each piece to become golden brown while remaining soft inside. That contrast in texture is what transforms a simple hash into something truly special.

Sweet potatoes are one of my favorite ingredients because they’re incredibly versatile. Their natural sweetness pairs perfectly with smoky paprika, earthy cumin, and hearty black beans, creating a balanced dish that’s packed with flavor in every bite. Combined with sautéed onions and bell peppers, this hash becomes colorful, satisfying, and full of wholesome ingredients that keep you feeling energized throughout the day.

Whether you’re serving it for brunch with friends or enjoying breakfast-for-dinner with your family, this Crispy Sweet Potato Black Bean Breakfast Hash is guaranteed to become a regular in your recipe rotation. 

Lauren Eliza Eats

Sweet Potato Black Bean Hash

This Sweet Potato Black Bean Breakfast Hash is a hearty, flavor-packed way to start your morning. Roasted sweet potatoes, black beans, seasoned and oven baked.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 3 Tbsp canola oil
• 1 large sweet potatoes peeled and large diced
• 1 small yellow onion diced
• 1 bell pepper diced
• 1 Tbsp garlic minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp thyme
• ½ tsp cumin
• 1 can black beans rinsed

Method

 

1. Heat your cast iron skillet over medium heat with canola oil.
2. Wash and peel your sweet potatoes then cut into medium cubes
3. Add your cubed sweet potatoes to the heat cast iron skillet in single layer and leave untouched for 3-4 minutes.
4. Flip sweet potatoes on over and leave untouched for another 3-4 minutes. Repeat on all sides of sweet potatoes until they are golden brown and fully cooked.
5. Remove sweet potatoes from skillet and keep on the side.
6. Add diced onion and bell pepper to the skillet and sauté for a few minutes flipping occasionally until golden brown.
7. Return the sweet potatoes to the skillet and incorporate with the vegetables.
8. Rinse and drain the black beans, shake dry and add to the skillet.
9. Season everything with smoked paprika, thyme, cumin, salt, and pepper.
10. Mix well and heat through in the skillet.
11. Serve hash warm with avocado, fried egg, or green onion garnish.