Healthy Sweet Potato Breakfast Hash

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When I need a breakfast, side dish, or even a quick main that is packed with bold flavor, I make my sweet potato breakfast hash. Sweet potatoes, black beans, and cheese come together in one pan for a hearty meal that even my kids get excited about. Best of all, it is ready in 30 minutes with minimal dishes to clean. You can see why I love it!

Sweet potato breakfast hash is one of my favorite brunch-style meals, and this version is completely vegetarian-friendly. Sweet potatoes and black beans make it filling, while the cumin, cinnamon, and adobo sauce bring in a bold Mexican-inspired flavor. And if you are like me and love the combination of heat with your sweet potatoes, then you must try my sweet potato cauliflower curry!

I created this recipe after realizing how many breakfast hashes rely on sausage, bacon, and animal fat to do all the heavy lifting. I wanted something balanced, colorful, and kid-approved, without losing out on any of the big flavors that make breakfast worth waking up for. And it has even inspired other meals too! When I want a more substantial dinner but with the same ingredient combo, I make my vegan enchiladas with black beans and sweet potatoes.

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🥘 Ingredients

I love making this hash recipe when I have leftover sweet potatoes or veggies that need to be used up. I never have yellow pepper or fresh tomatoes go to waste in my kitchen! 

Olive Oil: I like using an oil with a high smoke point, like extra virgin olive oil. This helps sear the sweet potatoes and give them a bit of a crispy caramelized exterior. 

Sweet Potatoes: I prefer sweet potatoes because they contain more vitamins than regular white potatoes. I cut the sweet potatoes into ½ inch cubes to make sure they cook evenly. 

Oregano: I use dried oregano, which adds a sweet, herby flavor that blends well with all the vegetable flavors.

Spices: Salt, garlic, cumin, cinnamon, and cayenne pepper add dimension, earthiness, spice, and flavor.

Adobo Sauce: This ingredient is my secret weapon. It packs in lots of Mexican-inspired flavors and is made from canned chipotle in adobo.

Brown Sugar: I add brown sugar to balance the heat of the Cayenne pepper and complement the savory flavor of this dish.

Vegetables: Colorful and mild yellow peppers are perfect in breakfast dishes, and I prefer them diced along with onion in this recipe. 

Black Beans: This is how I add protein to this breakfast while keeping it vegetarian. Always drain and rinse with cool water.

Toppings: Diced tomato gives added texture, nutritional value, and color, while the toasted and salted pumpkin seeds add a crunchy texture that I like.

Cheese: Shredded cheddar cheese, Mexican cheese, vegan cheese, or queso fresco! I like to switch and mix it up when topping my sweet potato hash. 

🔪 How To Make

I make my breakfast hash in a skillet, carefully layering the spices and veggies. This way, I ensure that every mouthful is flavorsome. 

Heat Skillet, Cook Sweet Potatoes: I heat a large cast-iron skillet over medium-high heat, add the oil, then stir in the diced sweet potatoes, oregano, and salt. I cook for 3 minutes, stirring occasionally, until the sweet potatoes start to brown.

Add Spices, Build Flavor: Next, I add the cumin, cinnamon, cayenne pepper, and garlic, and cook for 1 minute until fragrant.

Steam Until Tender: Then I pour in the water, cover the pan, reduce the heat, and cook for another 5 minutes. I uncover the skillet, cook for 2 more minutes until the sweet potatoes are fork-tender, and remove the pan from the heat. This part can be done ahead of time.

Cook Onions and Peppers: I remove the sweet potatoes from the skillet and sauté the onions and peppers for 5 to 10 minutes, until cooked through.

Combine and Finish: Next, I add the onions and peppers to the sweet potato mixture and cook for another 5 minutes, stirring to combine. Finally, I stir in the remaining salt, black beans, adobo sauce, and brown sugar, then adjust the seasoning with extra salt or black pepper if needed.

Serve: I serve the hash warm with grated cheese, toasted pumpkin seeds, and fresh diced tomato on top.

📖 Variations

There are so many ways I change up this sweet potato breakfast hash, and these are the three variations my family loves the most.

Egg Topper: I top each serving with either a fried or poached egg for a more filling and protein-rich breakfast. This is great for those gym days when you need that extra bit of fuel. 

Greens Boost: During the last 2 minutes of cooking, I stir in 2 cups of baby spinach, or 1 cup of chopped kale, which is my absolute favorite!

Tofu Crumble: I add 1 cup of crumbled firm tofu with the black beans and spices, then cook for a further 3 to 4 minutes. The tofu soaks up the adobo flavor and makes the hash extra delicious.

🍽 Serving Suggestions

I usually serve this sweet potato breakfast hash as a full meal, but it is also great with something warm and bready on the side, like my easy low-calorie gluten-free bread or a tortilla. When I want to turn it into a bigger brunch spread, I like pairing it with a breakfast fruit salad or my delicious dragon fruit smoothie. If I am serving this for a larger gathering, I set out toppings such as avocado, salsa, and hot sauce so everyone can build their own bowl. 

If I am in the mood for something lighter, I serve this dish with a crisp side salad or steamed veggies, and it is still filling without being overindulgent. Since this recipe has a bit of a Mexican flair, I like pairing it with either a cowboy salad or my freshly baked vegan garlic bread.

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover filling in an airtight container in the fridge for up to 3 days.

Freezing: I freeze the leftovers in a freezer-safe container for up to 3 months. When it is time to thaw, I place them in the refrigerator overnight, before reheating. I have noted that after freezing, the sweet potatoes are a lot softer.

Reheating: When I need to reheat, I use my trusty skillet. I use a medium heat and stir gently until warmed through. If it is a bit dry, I add a splash of olive oil. 

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