Sweet Potato Breakfast Hash
This sweet potato breakfast hash recipe kicks off your morning with smoky, savory flavors and hearty, wholesome ingredients.
Servings: 4 servings
Calories: 177kcal
Ingredients
- 2 large sweet potatoes diced
- 1 tablespoon olive oil plus more for sautéing
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt plus more to taste
- 1 red onion chopped
- 1 poblano chile chopped
- 1 serrano chile chopped
- 2 cloves garlic minced
- 1 15-ounce can black beans rinsed and drained
- 1/4 cup fresh cilantro chopped
- 1/4 cup feta cheese or queso fresco use vegan feta if necessary
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, paprika, cumin, chili powder, and 1/2 teaspoon salt. Spread them in a single layer on abaking sheet.
- Roast for 30 minutes, flipping halfway through, until browned and fork-tender.
- While the sweet potatoes roast, heat 1–2 teaspoons of olive oil in a large skillet over medium heat.
- Add the onion and chiles. Cook, stirring occasionally, for 5–7 minutes, until softened and starting to char.
- Add the minced garlic and sauté for another 1 minute, or until fragrant.
- Stir in the black beans and cook for 3–5 minutes longer, until warmed through and slightly crisped.
- Add the roasted sweet potatoes to the skillet. Toss everything together and cook for 1–2 more minutes.
- Salt to taste.
- Remove from the heat, stir in the chopped cilantro and sprinkle with the cheese.
- Serve warm and enjoy!
Video
Notes
Some great toppings for this breakfast hash include sliced avocado, hot sauce, salsa, sour cream, fried eggs, kosher salt, fresh parsley, and pickled onions or jalapenos.
Any type of green chile works great for this hash in place of the serrano and poblano (that's just my personal fave combo!). If you are sensitive to spice, replace the chiles with one green bell pepper instead.
Storage and Reheating
Got leftovers? Store them in an airtight container, then keep them in the refrigerator. They’ll be good to eat for up to 3 days. You can also store the leftovers in the freezer for up to 3 months, making them ideal for meal prep.
You can reheat this dish on the stovetop or in the microwave. I recommend reheating in the skillet, however, for the best texture.
Nutrition
Serving: 1serving | Calories: 177kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 468mg | Potassium: 521mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16587IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 1mg
