Healthy Sweet Potato Breakfast Hash
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!
Servings: 6
Calories: 181kcal
Ingredients
- 1 tbsp olive oil
- 3 cups diced sweet potato
- 4 tsp dried oregano or 2 tbsp fresh chopped oregano
- 1 tsp salt more to taste
- 10 garlic cloves minced
- 1½ tsp cumin
- 1½ tsp ground cinnamon
- ¼ tsp cayenne pepper adjust to taste (use less if you don't like things too spicy)
- ½ tbsp adobo sauce from canned chipotles in adobe- more to taste
- 1 tbsp brown sugar
- 3 yellow peppers diced
- 1½ onions diced
- 2 15oz cans black beans
- 3 tomatoes diced
- toasted salted pumpkin seeds for topping
- Mexican shredded cheese or queso fresco optional, for topping. Use vegan cheese for a vegan version.
Instructions
- Heat a large skillet over medium-high heat. Add oil to pan; swirl.
- Add potato, oregano, and ½ teaspoon salt; cook 3 minutes, stirring occasionally.
- Add cumin, cinnamon, red pepper, and garlic; cook 1 minute.
- Add ½ cup water; cover, reduce heat, and cook 5 minutes.
- Uncover; cook 2 minutes.
- Remove potato mixture from pan and place in a separate bowl. Add onion and peppers to skillet and saute for 5-10 minutes on medium heat until cooked through.
- Add potato mixture and cook another 5 minutes, stirring to combine.
- Add remaining salt, black beans, adobo sauce and brown sugar.
- When serving, top potato mixture with 1 tbsp cheese, 1 tbsp pumpkin seeds and diced tomato.
Notes
- My #1 Secret Tip for this healthy sweet potato breakfast hash is to use orange sweet potatoes instead of purple ones. The orange colored sweet potatoes hold more moisture than their purple-skinned counterparts and make for easier cooking and creamier textures. Purple-skinned sweet potatoes tend to be drier in texture and oxidize more quickly, which can be unpleasant to look at.
- Fry your spices: Your spices come alive when they are heated up. I always make sure to fry them off until fragrant before continuing to the next step.
- Proper pan and lid: I use a large heavy skillet to ensure even heat distribution, but be sure you have a lid that fits your pan.
- Scrub your potatoes: I always scrub the skin of my potatoes with a produce brush while rinsing them under cold water. The last thing I want is sand in my hash.
- Store your potatoes properly: I store my potatoes in a cool, dark area in my kitchen. This stops them from expiring quickly.
- Use any leftovers: I love the versatility of this dish, even after breakfast time. I use leftover hash as a burrito filling or even as a salad topper.
Nutrition
Calories: 181kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 726mg | Potassium: 612mg | Fiber: 5g | Sugar: 8g