Description
A vibrant and hearty Southwest Sweet Potato Hash featuring tender sweet potatoes, colorful bell peppers, black beans, and a blend of aromatic spices, topped with a fried egg, fresh avocado, and cilantro. Perfect for a flavorful, nutritious breakfast or brunch that comes together quickly in one skillet.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled and diced
- 1 yellow bell pepper, diced
- 1/2 red onion, sliced
- 1 jalapeno, minced into a small dice
- 1 cup canned tomatoes (can use fresh)
- 1 cup black beans
- 1 avocado, sliced
- Extra cilantro for garnish
Spices & Seasonings
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- Salt & pepper, to taste
- 1/4 cup cilantro, chopped
Other
- 4 large eggs
- Olive oil for cooking
Instructions
- Cook Sweet Potatoes: Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook, turning regularly, until they are browned and softened. This step creates the hearty base of the hash.
- Add Vegetables: Add the red onions, yellow bell peppers, and minced jalapeno to the skillet with the sweet potatoes. Continue cooking for about 5 minutes, stirring occasionally, until the vegetables are softened and the sweet potatoes have a nice brown color. Season with salt and pepper to taste.
- Add Beans, Tomatoes & Spices: Stir in the canned tomatoes, black beans, cumin, and garlic powder, making sure all ingredients are combined well. Immediately add the chopped cilantro and stir it in evenly to incorporate fresh herb flavor.
- Serve: Spoon the prepared sweet potato hash into bowls or plates. Top each serving with a fried egg, sliced avocado, and extra cilantro garnish as desired. Enjoy immediately to experience the best texture and vibrant flavors.
Notes
- Use fresh tomatoes if canned aren’t available; just dice and add during the cooking step.
- Add onion powder along with garlic powder if you like an extra layer of savory flavor.
- For a spicier dish, leave the jalapeno seeds in, or add more jalapeno.
- This hash can be made vegan by skipping the eggs or using a tofu scramble instead.
- Leftovers can be reheated on the stovetop or microwave but are best fresh.
