Sweet potato breakfast hash is packed with flavor, and makes a great breakfast, side dish, or main meal! Full of veggies, spices, and plant-based protein, this is a versatile one skillet vegetarian dish that’s easy to make and family friendly too!
Lower-Calorie: This savory breakfast is meatless and is made with olive oil instead of bacon fat, so it’s lower-calorie but still has a good amount of protein.
Heat a large cast iron skillet over medium-high heat. Add olive oil to the pan; swirl. Add diced sweet potato, oregano, and 1/2 teaspoon salt. Stir to combine. Cook for 3 minutes, stirring occasionally.
Add the cumin, cinnamon, cayenne pepper, and garlic to the sweet potato mixture; cook for 1 minute. Add 1/2 cup water; cover with a lid, reduce heat, and cook for 5 minutes.
In a separate saucepan, add onion and peppers. Sauté 5-10 minutes on medium heat until cooked through. Add to potato mixture and cook for another 5 minutes, stirring to combine.
Add the remaining salt, black beans, adobo sauce, and brown sugar to your sweet potato breakfast skillet and stir to combine. Season with additional salt, black pepper, and adobo sauce if desired.